Butter Chicken

Name: Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 500g chicken thigh fillet, cut into large pieces; 1 tbsp lemon juice; 1/2 tsp cayenne pepper; 1 1/2 tsp smoked paprika; 1 tsp sea salt; 1/2 cup natural yoghurt; 1/2 tbsp grated ginger; 1 tbsp garlic grated; 2 tsp garam masala; 1 tbsp vegetable oil; 1 tbsp melted butter; 50g butter; 3 green cardamom pods, crushed; 1 cinnamon stick; 1 tbsp ginger grated; 2 garlic cloves grated; 1 cup tomato passata; 1/8 tsp cayenne pepper; 3/8 tsp smoked paprika; 1 tsp smoked paprika; 1 tbsp sugar; 1 tsp sea salt; 1/2 cup cream

9 steps

Prep:15minCook:30min

Updated at: Mon, 21 Aug 2023 09:08:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories455.7 kcal (23%)

Total Fat32.3 g (46%)

Carbs12.8 g (5%)

Sugars5.9 g (7%)

Protein28.2 g (56%)

Sodium888.7 mg (44%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

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.