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Indian Butter Chicken  (Not yet rated)

Chicken marinated in yogurt and spices, and baked in a butter and cream sauce.

Cal: 420 Fat: 27g Carbs: 9g Protein: 36g Fiber: 2g
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Original recipe serves 6

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Ingredients (serves 6)

  • 5 tablespoons ghee
  • 2 pounds chicken ; boneless skinless chicken, cut in 3/4
  • 1 pinch cardamom ; ground
  • 1 teaspoon garam masala
  • 1 large onions ; thinly sliced
  • 1/4 teaspoon cloves ; ground
  • 1/4 teaspoon cinnamon ; ground
  • 14 ounces tomatoes ; chopped
  • 1 1/4 teaspoons salt
  • 6 tablespoons cilantro ; finely chopped
  • 1/2 teaspoon chili powder
  • 1/2 cup almonds ; blanched
  • 2/3 cup yogurt ; plain
  • 4 tablespoons whipping cream ; heavy
  • 1/4 teaspoon ginger ; ground, or 3/4 inch grated piece of fresh
  • 3 cloves garlic ; roughly chopped

  • You will also need: food processor, baking dish

    Directions

    Blend the ginger and garlic together to a paste in a food processor or mortar/pestle, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds (or chop finely with a knife). Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, garam masala, cardamom, tomato, and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the refrigerator.

    Preheat the oven to 350 degrees F. Heat the ghee in a heavy-based frying pan, add the onion, and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the chopped cilantro. Put the mixture into a shallow baking dish, pour in the cream, and stir with a fork.

    Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot broiler for about 2 minutes to brown the top. Before serving, slightly tip the dish and spoon off any extra oil.

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