Butter Chicken

Butter Chicken

If you’re not familiar with it, you may think Butter Chicken is an odd name for an Indian dish and may not be a good choice for someone watching their diet. With only 2 tbsp of butter though, which is split over 6 servings, this version is relatively low on butter but high on Indian taste and aroma.  In the image above is Butter Chicken served over Basmati rice with a side of Dal Palak and a wedge of nan bread.

Butter Chicken
Serves 6
Tender chicken pieces are stewed in a creamy, mildly spicy sauce making this an irresistible Indian food favourite.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
434 calories
15 g
241 g
24 g
40 g
10 g
354 g
299 g
5 g
0 g
11 g
Nutrition Facts
Serving Size
354g
Servings
6
Amount Per Serving
Calories 434
Calories from Fat 211
% Daily Value *
Total Fat 24g
36%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 241mg
80%
Sodium 299mg
12%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
17%
Sugars 5g
Protein 40g
Vitamin A
102%
Vitamin C
38%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 boneless, skinless chicken thighs
  2. 1 large yellow onion, chopped
  3. 1 large clove of garlic, minced
  4. ½ red bell pepper, diced
  5. 2 tbsp butter
  6. 2 tbsp curry powder
  7. 2 tbsp chili powder
  8. 1 tsp cinnamon
  9. 1 cup diced tomatoes
  10. 1 cup passata or tomato sauce
  11. 1 cup chicken broth
  12. 1 sweet potato, diced
  13. ½ cup cream
  14. ½ cup fresh cilantro (corriander) finely chopped for garnish
Instructions
  1. Cut chicken into pieces about 1½-2 inches (not too small since you will have to remove them from the pot later).
  2. Melt 1 tbsp butter in a wok or large, deep frying pan and saute the onion and pepper until tender.
  3. Stir in the garlic and spices and heat for a about a minute.
  4. Add another tbsp of butter and brown the chicken pieces in the mixture. Cook for about 3 minutes, stirring frequently.
  5. Stir in the diced tomatoes to moisten the mixture and cook for another minute.
  6. Add the tomato sauce, chicken stock and sweet potatoes and bring to a boil. Reduce, cover and simmer for about 30 to 40 minutes or until chicken and sweet potatoes are cooked and tender, stirring occasionally.
  7. Remove the chicken pieces and turn off the heat.
  8. Add the cream and puree the sauce with an immersible blender or add it in batches to a blender.
  9. Return the chicken (and sauce) to the pot and reheat before serving.
Notes
  1. Serve with naan bread and basmati rice.
beta
calories
434
fat
24g
protein
40g
carbs
15g
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The World on a Platter http://theworldonaplatter.com/

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