Butter Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 505.4
- Total Fat: 22.3 g
- Cholesterol: 171.5 mg
- Sodium: 484.4 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.7 g
- Protein: 59.7 g
View full nutritional breakdown of Butter Chicken calories by ingredient
Introduction
. .Number of Servings: 4
Ingredients
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4 chicken breast, bone and skin removed
3 tbsp butter, salted
1/4 tsp cinnamon
2 tsp garlic, chopped
2 tbsp ginger, ground
3/4 tbsp turmeric, ground
1 tsp chili powder
1 tbsp coriander seed
1/2 cup almonds, ground
1 cup canned tomatoes, wedges in tomato juice
1/4 cup tomato paste
1/2 cup yogurt, plain, low fat
Tips
Note: This recipe omits 1 medium white onion from the ingredient list. The calories are included in the total.
Directions
(It is important to clean your hands, board and knives before and after working with the raw meat.)
Trim and cut the chicken into small cubes, cover and set aside.
With a clean knife and board slice the onions into thin wedges.
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
Add onions and cinnamon to the pan and fry lightly.
When the onions are soft, stir in crushed garlic and ginger. Then add turmeric, chili powder and coriander, and sauté over a medium heat.
The spices are fried first to release their maximum flavour and this really enhances the dish.
Add cubed chicken and sauté stirring constantly until the chicken has turned white.
Add ground almonds, tomatoes and tomato paste. Mix thoroughly.
Cover and simmer for 20 to 30 minutes.
Add the yogurt and heat through.
Trim and cut the chicken into small cubes, cover and set aside.
With a clean knife and board slice the onions into thin wedges.
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
Add onions and cinnamon to the pan and fry lightly.
When the onions are soft, stir in crushed garlic and ginger. Then add turmeric, chili powder and coriander, and sauté over a medium heat.
The spices are fried first to release their maximum flavour and this really enhances the dish.
Add cubed chicken and sauté stirring constantly until the chicken has turned white.
Add ground almonds, tomatoes and tomato paste. Mix thoroughly.
Cover and simmer for 20 to 30 minutes.
Add the yogurt and heat through.
Member Ratings For This Recipe
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CD1345136
My hubby helped me make this tonight and we both loved it. The spices were magnificent! I changed it slightly and used 2 cans stewed tomatoes with a whole can of tomato paste and served it over brown rice. I think next time, I'll also saute carrots, zucchini & summer squash along with the onion. - 3/17/07
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ROOBYBEGONIA
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SUNSETINAZ
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CHUBBASPICE
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MISSAKBROWN
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ELYRIAWORMWOOD
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ISHIIGIRL
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MISS_KITTY
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MAWYCHICK
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MRS_SAT
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KFCOOKE
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ROMANTILLY
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GEORGIA1959
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NURSEYFACE
i made it tonight and made a few changes although made like it is, it's delicious. I added about 1/4 cup of strained Pomi tomatoes instead of the cup of tomatoes and tomato paste and added about 1-1.5 cups of fat free, low sodium chicken stock instead. I like it a little better bc it's less sweet. - 4/24/07
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SHANNA1144
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MYDONNA13
We love Indian food and this is has all the flavors while using only the white meat therefore cutting back on some of the fat. I served over brown rice. But it adds a lot of fat back with the butter. So I Next time I will cut back on butter or try something as substitute. Hubby and son loved it! - 12/20/09
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YVONNECP
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PMMAXNER
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LISATOBAGO
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GEETSHEORAN
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JOSAFIEND
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MULTIPLEHIGH5S
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LAURANCE
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XQUIZITE1
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HIKETOHEIGHTS
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FANCYQTR
I have made this twice. The first time I didn't have quite the right ingredients and had to substitute for the onions and the plain yogurt, but could still tell it would be good. The second time I made it for a friend and Me to have for lunch. He had two and a half large helpings over brown rice. - 11/19/10
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