Butter Chicken is incredibly popular and easy to make. Marinate chicken in a mix of spices and yogurt, then combine in a wonderful curry sauce that is out of this world! With a little cream, you might think this might be heavy on calories. The nutritional analysis indicates a moderate 691kcal per serve.
Butter Chicken
This recipe is a sensational version of the Indian classic Murgh Makhani or Butter Chicken, one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!Â
Ingredients
For the chicken marinade:
- 800 g Chicken thigh fillets, or breasts cut into bite-sized pieces
- 1/2 cup yoghurt, plain, or ¼ cup milk if you don't have yoghurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon ginger, minced or finely grated
- 2 teaspoons garam masala, level teaspoons
- 1 teaspoon turmeric
- 1 teaspoon cumin, ground
- 1 teaspoon red chilli powder
- 1 teaspoon salt
For the sauce:
- 2 teaspoons Olive Oil
- 2 tablespoons butter, (or 1 tbs butter + 1 tbs oil)
- 400 grams tomatoes can, diced, or passata
- 1 onion/s, sliced or chopped
- 1 ½ tablespoons Garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 1 ½ teaspoons cumin, ground
- 1 teaspoon coriander ground
- 1 ½ teaspoons garam masala
- 1 teaspoon red chilli powder, (to your taste preference)
- ½ teaspoons salt, (or to taste)
- 1 tablespoon sugar
- 1 tablespoon malt vinegar, or cider vinegar
- 1 cup thickened cream
- ¼ cup cashews, optional
Instructions
- Combine chicken pieces with all of the marinade ingredients and let it marinate for 30 minutes or up to a maximum for 24 hours (overnight).
- Heat oil in a large frypan or pot over medium-high heat. Add chicken pieces in batches, making sure not to crowd the pan. Fry for a few minutes on each side until browned. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat butter in the same pan. Add the onions and fry until they start to soften. Scrape up any browned bits stuck on the bottom of the pan.
- Add cashew nuts to the pan and fry for 1 minute. Now add garlic and ginger and sauté until fragrant. Next add ground coriander, cumin and garam masala. Stir to cook for another minute or so.
- Add crushed tomatoes (or pure), chilli powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Add the malt vinegar.
- Ideally, we now need to blend the sauce mix to make it smooth. I usually make the sauce in a large pot, so I can just tilt the sauce and use a stick blender without having to get out the blender (and clean it later). I add a little butter then blend. The sauce lightens in colour, becoming a little more yellow.
- After blending, stir in the cream and a little sugar. Mix well and taste to check if it needs maybe more salt, chilli powder or lemon juice. Add the chicken with juices back into the pan and simmer lightly for an additional 10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped parsley or coriander and serve over basmati rice and some nann bread.
Nutrition
Sodium: 1221mgCalcium: 116mgVitamin C: 16mgVitamin A: 1766IUSugar: 7gFiber: 3gPotassium: 712mgCholesterol: 241mgCalories: 691kcalTrans Fat: 1gSaturated Fat: 23gFat: 58gProtein: 30gCarbohydrates: 15gIron: 3mg
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