Chicken butter masala

Chicken butter masala
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.4
  • Total Fat: 21.1 g
  • Cholesterol: 83.5 mg
  • Sodium: 125.9 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 28.9 g

View full nutritional breakdown of Chicken butter masala calories by ingredient
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Introduction

Butter Chicken is one of the most popular Indian dishes worldwide - often referred to as Murgh Makhani on restaurant menus, this dish is rich, creamy and flavoursome. A perfect alternative to Korma for those who like their curries fairly mild, it really is one of those dishes that is destined to become a firm favourite in any household. This recipe involves making Butter Chicken the traditional way - marinating the chicken first and then making the buttery Makhani sauce. Butter Chicken is one of the most popular Indian dishes worldwide - often referred to as Murgh Makhani on restaurant menus, this dish is rich, creamy and flavoursome. A perfect alternative to Korma for those who like their curries fairly mild, it really is one of those dishes that is destined to become a firm favourite in any household. This recipe involves making Butter Chicken the traditional way - marinating the chicken first and then making the buttery Makhani sauce.
Number of Servings: 4

Ingredients

    Marinade:

    450g diced chicken
    2 tbsp Patak's Tandoori Curry Paste
    2 tbsp thick plain yogurt
    2 tsp garlic, crushed
    1 tbsp vegetable oil

    Sauce:

    2 tbsp vegetable oil
    100g onions, diced
    300g chopped tomatoes
    100ml cream (light)
    2 tsp sugar
    1 tbsp fresh coriander, chopped
    100ml water
    2 tbsp butter
    2 tbsp Patak's Tikka Masala Curry Paste
    salt, to taste

Tips

This dish tastes best if you use ghee, which is traditional clarified indian butter.


Directions

First marinate the chicken:-

In a bowl mix together the yogurt, Patak's Tandoori Curry Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).

Cook the chicken in a preheated oven 200C / 400F / gas 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

For the Sauce:

Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes. Add the Patak's Tikka Masala Curry Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the paste begins to stick.

Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.

Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.

Garnish with fresh coriander.


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MEREL2210.

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