Butter Chicken

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Prep Time 15

Cook Time 15

Marinade 2

Total Time 2 30

Course Main Course

Cuisine Indian

Servings

Calories 346 kcal

Ingredients

Marinade

4 chicken breast fillets
2 tbsp thick unflavored yogurt
½ tsp chili powder hot
1 tbsp ground coriander
1 tbsp ground pepper
1 tbsp powdered cumin
½ lemon juice

Curry sauce ingredients

1 tbsp cooking oil
4 tbsp butter
4 cloves garlic
1 tbsp grated ginger
2 tsp fenugreek seeds
1 tsp salt
2 tsp jaggery or brown sugar
2 tsp Garam Masala
1 dl cream
2 dl pureed tomatoes
2 tbsp almond powder
fresh coriander for garnish.

Instructions

Mix the yogurt marinade into a bowl. Cut the chicken breasts into bits and add into marinade. Mix the marinade well. Leave them to marinate for 2-24h. Take the chickens to room temperature half an hour before cooking.
Grate the garlic and ginger. Take a large saucepan or wok and pour the cooking oil into the bottom. Start frying the grated ginger, garlic and seeds of the fenugreek over a low heat. Add the garam masala after a couple of minutes. Swirl for a while, if it starts to dry out add 1 tablespoon of water. Stir in the almond powder.
Pour the chicken with the marinade into the pan. Fry on high heat for a few minutes. Then add butter, jaggery and tomato puree. Season with salt. Let the butter chicken simmer quietly for half an hour, turning occasionally to avoid sticking to the bottom of the pan. Check the taste, add a good splash of cream and swirl the curry for a few minutes until smooth.
Place in a serving dish and garnish the butter chicken with a couple spoons of cream and chopped coriander.

Nutrition

Calories: 346kcalCarbohydrates: 14gProtein: 29gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 104mgSodium: 817mgPotassium: 766mgFiber: 4gSugar: 7gVitamin A: 647IUVitamin C: 9mgCalcium: 122mgIron: 3mg

Keyword Tomato