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Butter Chicken Recipe

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


Submitted by thanatos107

Makes 4 servings



Murg Makhani, butter chicken, a favorite Indian dish that can be made mild or spicy.

Recipe Ingredients for Butter Chicken

1 lime yields Lime Juice
1 tsp Salt, Table
10 g Red Chili Powder
2 breast, bone and skin removed Chicken, Breast, Meat Only
0.52 tsp Cloves, Ground
1 tsp Peppercorns
1 tsp Cinnamon, Ground
1 tsp, crumbled Bay Leaf
0.13 cup Almonds Sliced
1 tsp, ground Cardamom
2 medium (2-1/2" dia) Onions
2 tsp Garlic Paste
1 tsp Ginger Paste
5 g Coriander Powder
1 tsp Cumin Seed
0.5 cup (8 fl oz)(245 g) Yogurt, Plain, Whole Milk, 8 Grams Protein Per 8 Ounce
1 cup, fluid (yields 2 cups whipped) Cream, Fluid, Heavy Whipping
0.25 tsp Turmeric, Ground
14 oz Petite Cut Diced Tomatoes
1.5 cup Chicken Stock

Recipe Directions for Butter Chicken

  1. Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.

  2. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.

  3. Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.

  4. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.

  5. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).

  6. Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.

  7. Cook till the chicken is tender and the gravy is reduced to half its original volume.

  8. Melt the butter in another small pan and then pour it over the chicken.

  9. For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

Categories

Main Dish

Nutrition Facts
Serving Size 447.3g
Amount Per Serving
Calories
458
Calories from Fat
253
% Daily Value*
Total Fat
28.1g
43%
Saturated Fat
15.4g
77%
Trans Fat
0.0g
Cholesterol
159mg
53%
Sodium
1093mg
46%
Potassium
429mg
12%
Total Carbohydrates
18.3g
6%
Dietary Fiber
4.8g
19%
Sugars
7.5g
Protein
33.4g
Vitamin A 29% Vitamin C 28%
Calcium 15% Iron 14%
* 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
92% confidence
B
  Good points
  • High in niacin
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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