Easy Butter Chicken
An Indian restaurant-favourite, the smooth sauce and tender chicken melt in your mouth - like butter. Serve over rice with cucumber slices.
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 30 - 35 mins
- Yields 6 servings
Preparation
What You Need
Instructions
Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 379 CaloriesProtein: 26 g
Carbohydrate: 14 g
Fat: 25 g
Fibre: 2.1 g
Sodium: 497 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
12 %
/
127
mg
Niacin:
53 %
Vitamin A:
37 %
Zinc:
32 %
Vitamin B6:
30 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Narek
1 week ago
james is a derp
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Joe
1 week ago
narek would prob like it
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Joe
1 week ago
gooo
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cloe
December 25th, 2011
serve with "tilda basmati rice" just boil it and serve it with the butter chicken you made
it tastes awsome -
navjionder
January 10th, 2011
add pooteee
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Janice J Hatina
September 29th, 2010
Serve with Saffron rice with peas. Make rice using chicken broth and 1/2c. of white wine to replace water and add 3-4 threads of saffron. When rice is cooked add 1c of thawed frozen peas.
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weston
May 26th, 2010
put a half cup of cashews in the tomato sauce, the cruchiness is nice
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