Authentic Butter Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.7
- Total Fat: 13.6 g
- Cholesterol: 106.9 mg
- Sodium: 225.1 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.3 g
- Protein: 31.0 g
View full nutritional breakdown of Authentic Butter Chicken calories by ingredient
Introduction
I would love to take credit for this recipee but it belongs to my friend Jen who usues authentic spices directly from India, you can however purchase these spices at a specialty Indian store in your area. I would love to take credit for this recipee but it belongs to my friend Jen who usues authentic spices directly from India, you can however purchase these spices at a specialty Indian store in your area.Number of Servings: 6
Ingredients
-
chicken marinade:
~3 chicken breast - no bone/skin cut into cubes
~1/4 tsp salt
~6 tbsp plain low fat yogurt
~1 tsp tandoori powder
**Marinate chicken for 24 hours**
Butter Chicken sauce:
~2 medium onions diced
~2 tbsp butter
~1/2 tsp tumeric
~1/2 tsp Indian chili powder
~3-4 crushed corriander seeds
~1/2 tsp garam maslal powder
~3 tbsp tomato paste
~1.25 cups of light cream
~1 tbsp garlic minced
~1 tbsp ginger minced
Directions
*marinate chicken in marinade for at least 24 hours*
~bake chicken in oven at 400 degrees F for 30 mins, then set aside
~add 1/2 of butter to deep dish frying pan on medium heat
~add onions and cook until golden brown then set aside
~melt the rest of the butter
~add crushed corriander seeds and cook for about 4-5 mins
~add garlic and ginger root and cook 5-8 mins
~add tumeric, chilli, garam masala & simmer 2 mins
~add onions, mix well
~add tomatoe paste and cream, mix well
~add salt and pepper to taste
~add cooked chicken last and cook dish for extra 10 minutes on a low simmer, stirring often.....serve over Basmatti rice
Number of Servings: 6
Recipe submitted by SparkPeople user JANNERS1980.
~bake chicken in oven at 400 degrees F for 30 mins, then set aside
~add 1/2 of butter to deep dish frying pan on medium heat
~add onions and cook until golden brown then set aside
~melt the rest of the butter
~add crushed corriander seeds and cook for about 4-5 mins
~add garlic and ginger root and cook 5-8 mins
~add tumeric, chilli, garam masala & simmer 2 mins
~add onions, mix well
~add tomatoe paste and cream, mix well
~add salt and pepper to taste
~add cooked chicken last and cook dish for extra 10 minutes on a low simmer, stirring often.....serve over Basmatti rice
Number of Servings: 6
Recipe submitted by SparkPeople user JANNERS1980.
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