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Butter Chicken with Aromatic Spices
Butter Chicken with Aromatic Spices

Butter Chicken with Aromatic Spices
A mild and flavorful dish cooked in butter with spices, cream, and almonds.
Butter Chicken with Aromatic Spices
Source
Ingredients:
1
Servings
  • 55
    ml
     yogurt
  • 18
    g
     almonds
  • 0.5
    tsp
     chilli powder
  • 0.25
    tsp
     bay leaf
  • 1
    tsp
     garam masala
  • 1
    item
     cardamom pod
  • 1
    tsp
     ginger
  • 1
    tsp
     garlic
  • 150
    g
     canned tomato
  • 1
    tsp
     salt
  • 150
    g
     chicken breast
  • 1
    tbsp
     corn oil
  • 0.5
    item
     onion
  • 5
    g
     coriander
  • 15
    ml
     cream
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Butter Chicken with Aromatic Spices
Instructions:
  1. Mix the yogurt, ground almonds, chilli powder, bay leaves, cinnamon, garam masala, cardamom, ginger, and garlic into a paste in a bowl.
  2. Add the chicken pieces to the marinade, ensuring they are well coated.
  3. Let the chicken marinate for 15 minutes.
  4. Heat the corn oil in a large pan over medium heat.
  5. Saute the sliced onions until golden brown.
  6. Add the canned tomatoes and salt, cooking until the mixture reduces slightly.
  7. Add the marinated chicken and cook on low heat for 25 minutes until the chicken is fully cooked.
  8. Stir in the cream and chopped coriander.
  9. Cook for an additional 5 minutes to thicken.
  10. Garnish with coriander sprigs and serve.
Nutrition Per Serving 477 g Per 100g
Energy 505.7 kcal 106 kcal
Protein 55.6 g 11.7 g
Fibre 6.6 g 1.4 g
Salt 229.5 g 48.1 g
Sugar 10.2 g 2.1 g
Carbohydrates 23.4 g 4.9 g
Fat 21.6 g 4.5 g
Environmental Per Serving 477 g Per 100g
CO2 10.7 kg 2.2 kg
Water 9.7 l 2.0 l
  • 55
    ml
     yogurt
  • 18
    g
     almonds
  • 0.5
    tsp
     chilli powder
  • 0.25
    tsp
     bay leaf
  • 1
    tsp
     garam masala
  • 1
    item
     cardamom pod
  • 1
    tsp
     ginger
  • 1
    tsp
     garlic
  • 150
    g
     canned tomato
  • 1
    tsp
     salt
  • 150
    g
     chicken breast
  • 1
    tbsp
     corn oil
  • 0.5
    item
     onion
  • 5
    g
     coriander
  • 15
    ml
     cream
1
Servings
0

Mix the yogurt, ground almonds, chilli powder, bay leaves, cinnamon, garam masala, cardamom, ginger, and garlic into a paste in a bowl.

Add the chicken pieces to the marinade, ensuring they are well coated.

Let the chicken marinate for 15 minutes.

Heat the corn oil in a large pan over medium heat.

Saute the sliced onions until golden brown.

Add the canned tomatoes and salt, cooking until the mixture reduces slightly.

Add the marinated chicken and cook on low heat for 25 minutes until the chicken is fully cooked.

Stir in the cream and chopped coriander.

Cook for an additional 5 minutes to thicken.

Garnish with coriander sprigs and serve.

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