Butter chicken
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 398.7
- Total Fat: 23.9 g
- Cholesterol: 158.6 mg
- Sodium: 223.8 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Protein: 36.3 g
View full nutritional breakdown of Butter chicken calories by ingredient
Number of Servings: 3
Ingredients
-
80ml natural yogurt
25g ground almonds
1 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/5 tsp garam masala
2 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
200g can tomatoes
1 tsp salt
500g chicken, skinned, boned and cubed
30g butter
1 1/5 tbsp corn oil
1 medium onions, sliced
1 tbsp fresh coriander, chopped
2 tbsp cream
Directions
* Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
* Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside for about 2hrs to marinate
* Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
* Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
Number of Servings: 3
Recipe submitted by SparkPeople user NANESHELTON.
* Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside for about 2hrs to marinate
* Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
* Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
Number of Servings: 3
Recipe submitted by SparkPeople user NANESHELTON.