Butter Chicken

Butter Chicken

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 13 hours
Servings: 10 serves
Course: Main Course
Calories: 512
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
  2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
  3. Heat the butter in a pan over medium heat.
  4. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
  5. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes.
  6. Stir in cream and cook for a further 10 minutes.
  7. Garnish with cashews, chopped coriander and serve with seasonal vegetables.

Nutrition

Calories: 512kcalCarbohydrates: 22gProtein: 37gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 137mgSodium: 686mgPotassium: 711mgFiber: 6gSugar: 6gVitamin A: 4650IUVitamin C: 13.2mgCalcium: 90mgIron: 4.3mg

Notes

To make a vegetarian version, you can substitute chicken for vegetarian "meat" or just use additional veggies.

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