Butter Chicken

If you want to add more Indian recipes to your repertoire, Butter Chicken might be a recipe you should try. For $2.26 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains around 12g of protein, 57g of fat, and a total of 653 calories. This recipe from Foodista has 4 fans. A mixture of canned tomatoes, butter, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 57%. No-Butter Butter Chicken, Chicken Makhani (Indian Butter Chicken), and Makhani Chicken (Indian Butter Chicken) are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 pieces boneless, skinless chicken thighs

2 cups buttermilk

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon ground coriander

1/4 teaspoon cumin

1/4 teaspoon cardamom

1 tablespoon oil

1 small onion, minced

2 tablespoons butter

2 teaspoons lemon juice

2 teaspoons ginger, finely grated

2 garlic cloves, minced into a paste

2 teaspoons garam masala, divided

1 bay leaf

1 can (14.5 oz. can) tomato sauce

1 can (14.5 oz. can) petite diced tomatoes

1 pint whipping cream

1 bunch chopped cilantro, to taste

Equipment:

sauce pan

frying pan

Cooking instruction summary:

Combine first 9 ingredients and marinate overnight. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently. Stir in cream. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Top with cilantro, if desired.

 

Step by step:


1. Combine first 9 ingredients and marinate overnight.

2. Heat 1 tablespoon oil in a large saucepan over medium high heat.

3. Saute onion until soft and translucent.

4. Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute.

5. Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently.

6. Stir in cream.

7. Reduce heat to low, and simmer for 10 minutes, stirring frequently.

8. Season with salt and pepper.

9. Remove from heat and set aside.

10. Heat 1 tablespoon oil in a large heavy skillet over medium heat.

11. Cook chicken until lightly browned, about 10 minutes.

12. Reduce heat, and season with 1 teaspoon garam masala and.

13. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.

14. Stir cooked chicken into sauce.

15. Mix together cornstarch and water, then stir into the sauce.

16. Cook for 5 to 10 minutes, or until thickened.

17. Top with cilantro, if desired.


Nutrition Information:

Quickview
652 Calories
11g Protein
56g Total Fat
29g Carbs
11% Health Score
Limit These
Calories
652k
33%

Fat
56g
88%

  Saturated Fat
33g
209%

Carbohydrates
29g
10%

  Sugar
20g
23%

Cholesterol
162mg
54%

Sodium
1730mg
75%

Get Enough Of These
Protein
11g
24%

Vitamin A
3313IU
66%

Vitamin E
5mg
39%

Vitamin B2
0.61mg
36%

Potassium
1153mg
33%

Vitamin C
26mg
32%

Calcium
292mg
29%

Manganese
0.54mg
27%

Phosphorus
266mg
27%

Vitamin B6
0.48mg
24%

Vitamin K
24µg
23%

Vitamin D
3µg
23%

Copper
0.46mg
23%

Fiber
5g
21%

Iron
3mg
19%

Magnesium
72mg
18%

Vitamin B5
1mg
16%

Vitamin B3
3mg
16%

Selenium
10µg
15%

Vitamin B1
0.22mg
15%

Vitamin B12
0.76µg
13%

Folate
45µg
11%

Zinc
1mg
10%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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