Classic Indian butter chicken with tender marinated chicken thighs in a rich, creamy tomato-cashew sauce infused with aromatic spices. Served with basmati rice or naan and garnished with fresh coriand... show more
indian
Nutrition
High in protein from chicken and moderate in healthy fats from cashews and cream, with beneficial spices offering anti-inflammatory properties, though relatively high in saturated fat and calories from butter and cream.
| Calories | 820 kcal |
| Energy | 3430 kJ |
| Protein | 55 g |
| Total Fat | 59 g |
| Saturated Fat | 26 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 9 g |
| Monounsaturated Fat | 20 g |
| Cholesterol | 245 mg |
| Carbohydrate | 17 g |
| Sugars | 8 g |
| Dietary Fibre | 5 g |
| Sodium | 800 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnercurrybbqmain coursegrillingfamily friendlystovetoprice dishes
Butter Chicken
Andy Cooks (Andy)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
BBQ grill
Blender
Heavy based saucepan
Large bowl
Grater
Wooden spoon
Tongs
Instructions
1
Mix the ginger and garlic together and set half aside for the sauce. Mix the other half with the turmeric, cumin, coriander, garam masala, chilli and salt in a large bowl. Stir in the lemon juice and yoghurt.
2
Mix chicken into the marinade with your hands. Cover and refrigerate for 2 hours, up to overnight.
3
Heat half the butter and oil in a heavy based saucepan over medium-high heat. Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.
4
Add the cardamom, cloves and bay leaves and stir through to infuse the butter. Then add the turmeric, cumin, garam masala, chilli powder and coriander. Season with salt and cook for 5 minutes, stirring often.
5
Stir in the cashews, and cook until starting to toast. Pour in the water and deglaze the pan, then add the tomatoes. Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).
6
After simmering the sauce for about 10 minutes, start cooking the chicken.
7
After simmering for 20 minutes, remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.
8
Return the sauce to the saucepan over a low heat. Stir through the remaining butter and the cream. Season to taste with the caster sugar.
9
Preheat a BBQ grill to high heat. Cook the chicken slices for 5-6 minutes, turning to char well on both sides.
10
Remove the chicken from the grill and add it to the finished sauce. Stir through over low heat for a few minutes, until heated hot.
11
Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.
Butter Chicken
Andy Cooks (Andy)
4
servings
0
per serve
0
minutes
Classic Indian butter chicken with tender marinated chicken thighs in a rich, creamy tomato-cashew sauce infused with aromatic spices. Served with basmati rice or naan and garnished with fresh coriand... show more
indian
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
BBQ grill
Blender
Heavy based saucepan
Large bowl
Grater
Wooden spoon
Tongs
Instructions
1
Mix the ginger and garlic together and set half aside for the sauce. Mix the other half with the turmeric, cumin, coriander, garam masala, chilli and salt in a large bowl. Stir in the lemon juice and yoghurt.
2
Mix chicken into the marinade with your hands. Cover and refrigerate for 2 hours, up to overnight.
3
Heat half the butter and oil in a heavy based saucepan over medium-high heat. Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.
4
Add the cardamom, cloves and bay leaves and stir through to infuse the butter. Then add the turmeric, cumin, garam masala, chilli powder and coriander. Season with salt and cook for 5 minutes, stirring often.
5
Stir in the cashews, and cook until starting to toast. Pour in the water and deglaze the pan, then add the tomatoes. Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).
6
After simmering the sauce for about 10 minutes, start cooking the chicken.
7
After simmering for 20 minutes, remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.
8
Return the sauce to the saucepan over a low heat. Stir through the remaining butter and the cream. Season to taste with the caster sugar.
9
Preheat a BBQ grill to high heat. Cook the chicken slices for 5-6 minutes, turning to char well on both sides.
10
Remove the chicken from the grill and add it to the finished sauce. Stir through over low heat for a few minutes, until heated hot.
11
Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.
dinnercurrybbqmain coursegrillingfamily friendlystovetoprice dishes
Nutrition
High in protein from chicken and moderate in healthy fats from cashews and cream, with beneficial spices offering anti-inflammatory properties, though relatively high in saturated fat and calories from butter and cream.
| Calories | 820 kcal |
| Energy | 3430 kJ |
| Protein | 55 g |
| Total Fat | 59 g |
| Saturated Fat | 26 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 9 g |
| Monounsaturated Fat | 20 g |
| Cholesterol | 245 mg |
| Carbohydrate | 17 g |
| Sugars | 8 g |
| Dietary Fibre | 5 g |
| Sodium | 800 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
