Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Better Butter Chicken Recipe

Looking for an easy Better Butter Chicken recipe? Learn how to make Better Butter Chicken using healthy ingredients.


Submitted by aurealis

Makes 6 servings



Fragrant Indian butter chicken. This recipe is divided into two parts: making the Tandoori chicken, then using the Tandoori chicken to make butter chicken! You can make the Tandoori chicken a day in advance. Tip: PC Memories of Kashmir Spicy Tandoori Sauce is perfect for this recipe. Tip: You can find almond butter and cashew butter in well-stocked grocery stores and health food stores. The only ingredients are almonds or cashews. That's it. No hydrogenated stuff, no extra weirdo ingredients that you can't even pronounce. Nut butters are a great source of protein and good fats like monounsaturated and omega-3.

Recipe Ingredients for Better Butter Chicken

2 1/2 pounds boneless, skinless chicken thighs
1/2 cup Marinade
2 tablespoons butter
1 1/2 cups chopped onions
1 tablespoon minced garlic
1 1/2 tablespoons grated gingerroot
1 1/2 teaspoons chili powder
3/4 teaspoon ground turmeric
3/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
28 oz diced tomatoes, drained
1 1/2 cups reduced-sodium chicken broth
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup light sour cream (not fat-free)
1 tablespoon minced fresh cilantro
1 tablespoon Cashew Butter, Plain

Recipe Directions for Better Butter Chicken

  1. Tandoori Chicken

  2. 1. Poke raw chicken thighs in several places with a fork. Place chicken in a large, heavy-duty, resealable plastic bag. Add Tandoori marinade to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in refrigerator for at least 6 hours or overnight.

  3. 2. Preheat oven to 425ºF. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through. Do not overbake the chicken, or it will be dry. When cool enough to handle, cut into bite-sized pieces and add to the butter chicken sauce as directed in recipe.

  4. Butter Chicken Sauce

  5. 1. While chicken is baking, make sauce. Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.

  6. 2. Transfer half the sauce to a blender and purée until smooth. Return puréed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew/almond butter. Add cut-up Tandoori chicken and mix well. Cook just until chicken is hot. Serve over hot basmati rice, if desired.

Categories

Main Dish

Nutrition Facts
Serving Size 456.9g
Amount Per Serving
Calories
511
Calories from Fat
211
% Daily Value*
Total Fat
23.4g
36%
Saturated Fat
8.4g
42%
Trans Fat
0.0g
Cholesterol
184mg
61%
Sodium
661mg
28%
Potassium
952mg
27%
Total Carbohydrates
14.5g
5%
Dietary Fiber
2.8g
11%
Sugars
6.5g
Protein
58.6g
Vitamin A 32% Vitamin C 34%
Calcium 8% Iron 25%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement