Better Butter Chicken


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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 285.1
  • Total Fat: 12.7 g
  • Cholesterol: 105.4 mg
  • Sodium: 560.6 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 29.8 g

View full nutritional breakdown of Better Butter Chicken calories by ingredient
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Introduction

This is from my "eat shrink and be merry" cookbook by Janet and Greta Podleski. This is probably the best Butter Chicken recipe I've ever tried and is quick, easy and a huge hit with my entire family, its one of my teenaged son's all time favorites! This is from my "eat shrink and be merry" cookbook by Janet and Greta Podleski. This is probably the best Butter Chicken recipe I've ever tried and is quick, easy and a huge hit with my entire family, its one of my teenaged son's all time favorites!
Number of Servings: 5

Ingredients

    2 tbsp Butter
    1 cup Chopped onion
    2 tsp minced garlic
    1 tbsp grated fresh gingerroot
    1 tsp chili powder
    1/2 tsp ground turmeric
    1/4 tsp ground cinnamon
    1 can (19 oz, 540 ml) diced tomatoes, undrained
    2 tbsp tomato paste
    1 tbsp brown sugar
    1/2 tsp salt
    1/2 tsp fresh ground black pepper
    1 whole cooked rotisserie chicken, skin removed and meat cut up.
    1/3 cup light (5%) cream
    1/4 cup light sour cream or plain yogurt
    1 tbsp minced fresh cilantro

Directions

* melt butter in a deep 10 inch skillet over medium heat. add onions and garlic. cook slowly, stirring often until onions are tender, about 5 minutes. add gingerroot, chili powder, turmeric, and cinnamon. cook one more minute. add undrained tomatoes, tomato paste, brown sugar, salt and pepper. reduce heat to low. cover and simmer for 10 minutes, stirring occasionally.

*add cut up chicken, cream, and sour cream. Simmer uncovered for 5 more minutes. remove from heat and stir in cilantro. serve over hot rice if desired.

NOTE: using a store bought rotisserie chicken makes this recipe much tastier and faster than using plain cooked chicken breast. Remove all of the skin from the chicken, discard the wings, and cut the meat from the thighs and breasts into large chunks (this can be done while the sauce is simmering). Don't shred or cut the meat too small or the finished dish won't look very appealing.

this dish makes 5 servings, approx 1.2 cups each and is 6 WW points per serving. if you add a cup of white rice, for 4 WW points, it makes a fantastic satisfying meal for a reasonable 10 points.

Number of Servings: 5

Recipe submitted by SparkPeople user VERYBADDMOM.

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