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Nutrition Facts
Serving Size 1 (274g) Recipe makes 4 servings
Calories 434
Calories from Fat 286		(65%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 11.8g	59%
	Monounsaturated Fat 12.3g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 120mg		40%
Sodium 206mg		8%
Potassium 607mg		17%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 2.5g	10%
	Sugars 5.4g
Protein 27.0g		53%
detailed view... how is this calculated?

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Butter Chicken

Recipe #22525 | 1 hour | 15 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: JustJanS
Mar 14, 2002

I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!

SERVES 4 (change servings and units)

Ingredients

3 tablespoons butter
1 large onion, cut into thin wedges
1/4 teaspoon cinnamon
2 cloves garlic, crushed
2 teaspoons crushed fresh ginger
1/2 teaspoon turmeric
1 teaspoon ground red chili pepper
1 tablespoon coriander powder
500 g diced chicken (, breast or thigh fillet)
1/4 cup ground almonds
1 (225 g) can peeled whole tomatoes (with juice)
1 tablespoon tomato paste
1/2 cup natural yoghurt

Directions

1
In a large pan, heat the butter until it is frothy.
2
Add the onions and the cinnamon to the pan and fry lightly.
3
When the onions are soft, stir in the garlic and ginger, then add the turmeric, chilli and coriander, and saute over a medium heat.
4
Add the chicken and saute stirring constantly until the chicken meat turns white.
5
Add the ground almonds, tomatoes and tomato paste.
6
Mix thoroughly, cover and simmer for 20-30 minutes.
7
Add the yoghurt and heat through gently before serving.

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Featured Reviews for This Recipe

From: Scotland

On Oct 28, 2009

Served this with long grain rice. You can really taste the butter. Nice dish.

0 people found this review helpful

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From: KatKatia

On Apr 6, 2009

This was so good and surprisingly simple to make. I have always been worried that I can't make an acceptable curry dish from scratch, but this was delicious. We didn't add the almonds because we didn't have any, and I added a little more butter to give it a richer flavor . Other than those two changes, we left the recipe alone (for once). The longest part of the recipe was slicing the onions into thin bits, but I'm not even sure if that was needed.

1 person found this review helpful

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From: Miss Annie

On May 31, 2002

We loved this chicken. The flavors all together were beautiful, but not too rich. I liked the yogurt instead of sour cream. It was very easy to put together, and it made a lovely meal. I will be using this one again.

6 people found this review helpful

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From: MizzNezz

On Mar 26, 2002

DH and I both enjoyed this very much. I used thighs and legs, removed the skin and bone and let the chicken simmer in the sauce for 45 minutes. The chicken was tender, and the sauce was superb. I served this with oven roasted potatoes. Will definitly keep this one habdy! Thanks a bunch Jan!

3 people found this review helpful

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Read all 33 reviews