Preparation Time: 30 mins
Cooking Time: 1 hr
Rating:
FatSecret Members Average Rating
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A take on a delicious Indian curry with extra vegetable than traditionally used. Perfect with low-GI rice like brown or basmati.
Ingredients
Directions
- Marinate the chicken in the lemon juice, spices and yoghurt overnight or for a few hours if time doesn't permit. Score the skin for extra flavour.
- Dice the onion and carrot and take the ends off the beans. Using a clip seal bag, crush the cashews and leave to the side.
- Heat the ghee on a high-medium heat and add onions and garlic once hot. When onions are soft, add the chicken pieces and cook for 5-10 minutes (until they begin turning white).
- Add the yoghurt mixture and tomato paste and fry off for a couple minutes before also adding the chicken stock, dissolved in warm water, and the rest of the water.
- Let simmer with the lid on a low heat for 20-30 minutes and keep checking and stirring.
- Once most of the water has evaporated and the dish is more condensed, and thick, add the beans and peas and leave for another 5-10 minutes with the lid on.
- Lastly, just before serving, add the cream and cashews and stir. Don't leave the dish on the stove for more than 10 minutes after this or the cashews will begin to soften and the cream may overcook.
29 members have added this recipe to their cookbook.
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Reviews
This was really lovely, although it was time-consuming to make. I didn't follow the cooking instructions exactly, because the carrots weren't mentioned. I added them at point 6, and they took a long time to cook. I added the peas (from frozen) just before the end, and only gave them a few minutes.
My husband would have preferred the beans to have been cut up, but no instructions said to do this. Next time, I will.
There seemed be a huge amount of ghee in the recipe - thus, it is called Butter Chicken - but could this be cut down?
25 Jan 15 by member: Veritas1958
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Nutritional Summary:
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There are 534 calories in 1 serving of Butter Chicken.
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Calorie Breakdown: 54% fat, 20% carbs, 26% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
2235 kj
534 kcal
Protein
35.17g
Carbohydrates
27.51g
Sugar
10.36g
Fat
33.12g
Saturated Fat
13.213g
Trans Fat
0.143g
Polyunsaturated Fat
4.003g
Monounsaturated Fat
8.594g
Cholesterol
105mg
Fibre
8g
Sodium
421mg
Potassium
680mg
Calorie Breakdown:
Carbohydrate (20%)
Fat (54%)
Protein (26%)
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*Based on an RDI of 2000 calories
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