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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (340g) Recipe makes 8 servings The following items or measurements are not included below: 5 cardamom pods |
||
| Calories 453 | ||
| Calories from Fat 254 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.3g | 43% | |
| Saturated Fat 14.8g | 74% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.2g | ||
| Cholesterol 222mg | 74% | |
| Sodium 320mg | 13% | |
| Potassium 823mg | 23% | |
| Total Carbohydrate 9.2g | 3% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 4.2g | ||
| Protein 40.2g | 80% | |
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Ingredients
- 1 1/2 kg chicken thigh fillets, halved
- 4 garlic cloves, crushed
- 2 teaspoons garam masala
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 2 teaspoons sweet paprika
- 1/2 cup plain yogurt
- 80 g butter, chopped
- 2 tablespoons white vinegar
- 2 tablespoons tomato paste
- 1 (410 g) can tomato puree
- 3/4 cup chicken stock
- 5 cardamom pods, bruised
- 1 cinnamon stick
- 300 ml cream
- 1/3 cup cilantro, chopped
Directions
1
Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.2
Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.3
Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.4
Add cream, stir until heated through; stir in cilantro just before serving.
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Featured Reviews for This Recipe
From: Chef floWer
On Dec 14, 2006
This is the easiest butter chicken I have prepared and the taste was not compromised, as it was scrumptious. Followed the instructions as is, however did not allow the mixture to sit for 3 hours. Served it with 'Rice Pilaf' Thank you for the recipe.
From: Chef Patience
On Sep 25, 2005
This is pretty good, just not quite what I was looking for. This wasn't the same as what we get in the restaurants up here.
From: MarieAlice
On Sep 16, 2005
I started to make this yesterday for our dinner, then realized it had to marinate for awhile so I decided to marinate it over night and we had it for our dinner today. It was fabulous! I have never had butter chicken before but I was really impressed with the flavour of this dish and the ease of preparation. I will definitely make this again. When I asked my husband what he thought of it, he said, mmm...good, which is saying alot for him! Thanks!
From: NcMysteryShopper
On Oct 8, 2005
Wonderful flavor! This pleased everyone including a VERY picky three year old - that promptly announced this was his new favorite recipe. I did not marinate the chicken and I could not tell the difference. To save time, I browned the chicken in the pan (removed it) and then added the spices to the melted butter. After about a minute I put the chicken back in the pan and added the tomato paste, puree, stock and vinegar and followed the directions from there adding the yogurt with the cream. Thanks Beck for a truly lovely dinner!
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