Butter Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.0
  • Total Fat: 26.3 g
  • Cholesterol: 61.0 mg
  • Sodium: 1,366.1 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 10.3 g

View full nutritional breakdown of Butter Chicken calories by ingredient
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Number of Servings: 4


    1/4 cup butter
    4 chicken breasts (or thighs)
    1 Tbsp garam masala (spice mix found in the spice aisle)
    1 tsp Paprika
    1 tsp cinnamon
    1 tsp sugar
    1/2 tsp chili powder
    1 Tbsp Madras curry paste (in a jar from the ethnic section)
    1 Tbsp peanut butter (light)
    1 can tomato soup (10oz or 284ml - I use reduced salt)
    1/2 of the soup can filled with 10% cream
    1/2 of the soup can filled with 1% milk (or whatever you have)
    3/4 cup chicken broth (reduced sodium)
    1/4 cup fresh cilantro'


1. Melt butter in a large frying pan at medium heat.
2. Cut each chicken breast into approx 9 chucks, adding to the butter as you cut. Toss until no longer pink.
3. Add garam masala, paprika, cinnamon, sugar, chili powder, madras curry and peanut butter. Stir to coat.
4. Gradually stir in tomato soup, cream, milk and chicken broth. Chop cilantro and toss into pot. Stir and heat at a high simmer.
sprinkle parsley over the dish before serving
. We always have the butter chicken on rice, but it would be good with just Naan bread too.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DIER1978.

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