Butter chicken curry

Butter chicken curry might be just the Indian recipe you are searching for. For $2.98 per serving, you get a main course that serves 8. Watching your figure? This gluten free recipe has 427 calories, 55g of protein, and 18g of fat per serving. A mixture of garlic cloves, salt, tomato puree, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Simply Delicious Food has 4265 fans. From preparation to the plate, this recipe takes about 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Try Spicy Almond Butter Chicken Curry, Crockpot Thai Peanut Butter Chicken Curry, and andhra chicken curry – kodi kura with gravy (simple chicken curry ) for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 Bay Leaves

100g butter, cubed

2 Cardamom Pods

2kg Chicken Breasts, cut into bite-sized chunks

2 Red Chillies

½ teaspoon Groung Cloves

2 teaspoons Garam Masala

6 Garlic Cloves

Thumb size piece Ginger, grated and chopped roughly

½ teaspoon Ground Cinnamon

2 large onions, sliced

1 teaspoon Salt

2 teaspoon Sugar

1 x 400g tin tomato puree

2x 400g tins whole peeled tomatoes

1 tablespoon Vinegar

200ml Plain yoghurt

3 tablespoons oil/ghee

Equipment:

blender

pot

Cooking instruction summary:

In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)Heat the oil in a hot pot and fry the onions until soft and golden.Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.Add the butter and stir through. Season to taste.Serve with Jasmine Rice and Naan Bread.

 

Step by step:


1. In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine.

2. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)

3. Heat the oil in a hot pot and fry the onions until soft and golden.

4. Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.

5. Add the butter and stir through. Season to taste.

6. Serve with Jasmine Rice and Naan Bread.


Nutrition Information:

Quickview
477k Calories
55g Protein
23g Total Fat
10g Carbs
28% Health Score
Limit These
Calories
477k
24%

Fat
23g
35%

  Saturated Fat
8g
55%

Carbohydrates
10g
3%

  Sugar
5g
6%

Cholesterol
190mg
63%

Sodium
687mg
30%

Get Enough Of These
Protein
55g
111%

Vitamin B3
26mg
133%

Selenium
81µg
116%

Vitamin B6
2mg
103%

Phosphorus
584mg
58%

Vitamin B5
3mg
38%

Vitamin C
29mg
36%

Potassium
1196mg
34%

Magnesium
82mg
21%

Manganese
0.41mg
20%

Vitamin B2
0.32mg
19%

Vitamin A
939IU
19%

Vitamin B1
0.22mg
15%

Vitamin E
2mg
14%

Zinc
1mg
12%

Vitamin K
11µg
10%

Vitamin B12
0.61µg
10%

Iron
1mg
8%

Fiber
1g
8%

Folate
29µg
7%

Copper
0.14mg
7%

Calcium
69mg
7%

Vitamin D
0.46µg
3%

covered percent of daily need
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