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Curried Butter Chicken Recipe

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


Submitted by thanatos107

Makes 5 servings



This is a favorite Indian dish. Smooth and flavorful. Spices can be adjusted to make a mild or very spicy dish. Butter & heavy cream can be replaced with oil and yogurt for a healthier version!

Recipe Ingredients for Curried Butter Chicken

16 oz Chicken
1 medium (2-1/2" dia) Onions
1 carrot (7-1/2") Carrots
3 pepper Pepper, Serrano
5 grams Cardamom
10 grams Cinnamon, Ground
4 tbsp Butter
2 tbsp Vegetable Oil, Canola
2 clove Garlic
3 tsp Ginger Root
2 tsp Turmeric, Ground
1 tbsp Cumin Seed
4 g Coriander Powder
1 tbsp Tomato Paste
0.33 cup (8 fl oz) Water
8 small Peppers, Sweet, Red
4 oz Fat Free Plain Yogurt
0.25 cup, fluid (yields 2 cups whipped) Cream, Fluid, Heavy Whipping

Recipe Directions for Curried Butter Chicken

  1. Note: Cardamom should be 7 whole cardamom pods, not the ground spice. Cloves should be 15 whole cloves, not ground. Cinnamon should be one cinnamon stick, not ground cinnamon.

  2. Melt 2 T of butter and 2 T vegetable oil in sautee pan over MEDIUM heat.

  3. Add cardmom pods, cinnamon stick, and cloves. Roast in butter, stirring frequently, until very fragrant--about 5 minutes.

  4. Remove whole spices and set reserve. Increase heat to MEDIUM-HIGH.

  5. Chop one medium onion, one large carrot, and 1-3 serrano peppers (adjust peppers to taste here).

  6. Sautee the vegetables until onions begin to go clear.

  7. Chop two cloves garlic and a peeled finger of ginger 1" long and add to pan.

  8. Sautee until all vegetables have softened, about 5 minutes.

  9. Remove everything from the pan and place in a blender or food processor. Process until smooth about 2 minutes. Set mixture aside.

  10. Add remaining 2 T of butter to pan and heat over MEDIUM heat. Re-add the whole spices to the pan.

  11. Heat until fragrant again, to flavor butter, about 5 minutes. Keep spices in skillet.

  12. Increase heat to MEDIUM-HIGH. Rinse chicken breasts, pat dry and add to pan.

  13. Brown chicken on both sides, about 2-3 minutes each side.

  14. In a bowl, combine 2 tsp ground turmeric, 1 T ground cumin, 1 tsp coriander powder, and 1 T tomato paste. Add red pepper flakes or powder here if desired for spicer dish. Mix well and pour over chicken in pan.

  15. Reduce heat to LOW and simmer chicken in all spices for 4 minutes on each side.

  16. Add vegetable mixture from food processor to pan. Stir well and simmer for an additional 10 minutes.

  17. Cut bell peppers into pieces, add to skillet. Simmer 7 minutes.

  18. Add yogurt and heavy cream (heavy cream can be skipped for healthier option, but substitute with more yogurt to keep creamy consistency).

  19. Simmer 4 minutes or until heated through.

  20. Serve over brown basmati rice or with whole wheat naan. Amazing with lentil dahl or curried potato and cauliflower.

  21. Total prep and cook time - one hour

Categories

Chicken, Main Dish, Indian, Saute, Simmer

Nutrition Facts
Serving Size 328.0g
Amount Per Serving
Calories
363
Calories from Fat
203
% Daily Value*
Total Fat
22.5g
35%
Saturated Fat
9.1g
45%
Trans Fat
0.0g
Cholesterol
100mg
33%
Sodium
162mg
7%
Potassium
843mg
24%
Total Carbohydrates
17.5g
6%
Dietary Fiber
5.6g
22%
Sugars
8.9g
Protein
23.1g
Vitamin A 134% Vitamin C 264%
Calcium 12% 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
  • Low in sodium
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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