| Butter Chicken |
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| Servings | Prep Time |
| 10 serves | 30 minutes |
| Cook Time | Passive Time |
| 30 minutes | 12 hours |
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Ingredients
Servings: serves Units:
125 ml plain Greek yoghurt 1 tbsp lemon juice, fresh 1 tsp turmeric 2 tsp garam masala 1 tsp chilli powder 1 tsp ground cumin 2 tsp fresh ginger grated 2 cloves garlic crushed 1 kg chicken breast chopped 125 grams cashews roasted 75 grams unsalted butter 1 small onion - brown finely chopped 1 tsp ground cardamom 1 small cinnamon stick 1 bay leaf 2 tsp paprika, sweet 425 grams tomato puree 2/3 cups chicken stock 250 ml thickened cream 800 grams seasonal vegetables to serve
Instructions
- Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
- Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
- Heat the butter in a pan over medium heat.
- Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
- Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes.
- Stir in cream and cook for a further 10 minutes.
- Garnish with cashews, chopped coriander and serve with seasonal vegetables.
Recipe Notes
To make a vegetarian version, you can substitute chicken for vegetarian "meat" or just use additional veggies.
Nutrition Information
Nutrition Facts
Butter Chicken
Amount Per Serving
Calories 512 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 137mg 46%
Sodium 686mg 29%
Potassium 711mg 20%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 6g
Protein 37g 74%
Vitamin A 93%
Vitamin C 16%
Calcium 9%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
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