If you're looking for an authentic Indian butter chicken taste at home, this recipe will help you achieve it. Please note that rice is not included in the nutritional information. If you are counting calories, ½ cup rice per person is approx. 100 calories additional per person.
This recipe is low fat, low sodium and a good source of protein.
- 2 large onions, diced
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 2 chicken breasts, no skin, diced
- 1 tsp. chilli (we used crushed from a jar)
- 2 tsp. ginger (we used crushed from a jar)
- 3 large cloves garlic, crushed
- ¼ cup cooking cream light
- 1 cup natural low fat yoghurt
- 1 tbsp. brown sugar
- 140g tomato paste (1 small can)
- 2 cups canned tomatoes, diced or crushed
- 1¼ cup water
Spices to mix together
- 1 tsp. cardamom ground
- 1 tsp. garam masala ground
- ¼ tsp. cloves ground
- ¼ tsp. cinnamon
- 1 tsp. coriander ground
- 1 tsp. turmeric ground
- In a pot on low heat melt butter and oil together. When melted add onions and cook until translucent. Make sure you don't burn, you just want to soften onions, so keep stirring for around 6 minutes.
- In a small bowl, measure all your spices and mix. Set aside.
- Keeping heat low, add the garlic, ginger and chili, stir 1 minute.
- Now add tomato paste and cook for 1 more minute.
- Now add the spices until aroma released, around 1 minute.
- Now add the canned tomato, sugar and water, simmer for 10 minutes, stirring occasionally. After this time add the cream and yoghurt, stirring.
- Now gently place the diced chicken breast into the simmering sauce and cook on low heat for 15-20 mins.
- Serve on the rice with option to add Nan bread or roti bread.
|Average Serve||Average 100g|
|Energy||1570 kJ||368 kJ|
|375 Cal||88 Cal|
|Protein||26.1 g||6.1 g|
|Fat, total||12.8 g||3.0 g|
|- Saturated||6.0 g||1.4 g|
|Carbohydrate||35.1 g||8.2 g|
|- Sugars||12.7 g||3.0 g|
|Sodium||321 mg||75 mg|