Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories455.4 kcal (23%)
Total Fat32.3 g (46%)
Carbs12.8 g (5%)
Sugars5.9 g (7%)
Protein28.2 g (56%)
Sodium523.1 mg (26%)
Fiber2.7 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Marinated Chicken
500gchicken thigh fillet
cut into large pieces
1 Tbsplemon juice
½ tspcayenne pepper
1 ½ tspsmoked paprika
1 tspsea salt
½ cupnatural yoghurt
½ Tbspginger
grated
1 Tbspgarlic
grated
2 tspgaram masala
1 Tbspvegetable oil
1 Tbspbutter
melted
Butter chicken sauce
Instructions
Step 1
For the marinated chicken, combine the chicken with the lemon juice, red chilli powder, sweet paprika and salt. Mix well.
Step 2
Add the yoghurt, ginger, garlic, garam masala and oil. Mix until combined.
Step 3
Heat a chargrill plate, barbecue plate or frying pan over high heat. When the plate or pan is very hot, add the chicken. Cook for 3-4 minutes or until starting to char and burn at the edges.
Step 4
Turn over the chicken, brush over the melted butter, and cook for a further 3-4 minutes
Step 5
Transfer to a plate and set aside for later.
Step 6
Heat 50g butter in a deep frying pan over medium-high heat
Step 7
When the butter is foaming, add the cardamom and cinnamon. Cook for a minute or until fragrant. Then add the ginger and garlic. Cook for another minute.
Step 8
Add the tomato puree, red chilli powder, paprika, sugar and salt. Simmer for 10 minutes, stirring every so often.
Step 9
Add the chicken to the sauce. Simmer for 10 minutes. Then stir through the cream.
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