Butter Chicken

Name: Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 1/2 cup plain yoghurt (, full fat); 1 tbsp lemon juice; 1 tsp tumeric powder; 2 tsp garam masala ((Note 1)); 1/2 tsp chilli powder or cayenne pepper powder ((Note 2)); 1 tsp ground cumin; 1 tbsp ginger, freshly grated; 2 cloves garlic, crushed; 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces; 2 tbsp (30 g) ghee or butter, ( OR 1 tbsp vegetable oil (Note 3)); 1 cup tomato passata (aka tomato puree) ((Note 4)); 1 cup heavy / thickened cream ((Note 5)); 1 tbsp sugar; 1 1/4 tsp salt; Coriander

5 steps

Prep:10minCook:25min

Updated at: Sat, 14 Dec 2024 11:06:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories748.2 kcal (37%)

Total Fat50.8 g (73%)

Carbs15.9 g (6%)

Sugars8.6 g (10%)

Protein54.8 g (110%)

Sodium1275.3 mg (64%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Step 1

Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

chicken thigh fillets750g

cloves garlic2

ginger1 Tbsp

ground cumin1 tsp

chilli powder½ tsp

garam masala2 tsp

tumeric powder1 tsp

lemon juice1 Tbsp

plain yoghurt½ cup

Step 2

Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).

ghee30g

Step 3

Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).

Step 4

Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.