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🍗Butter Chicken
5.01
by Evan Perry
A Northern Indian dish with creamed, spiced tomato sauce and charred chicken
27 ingredients18 steps4 servings1247.8 cal/serving
Gluten-FreeNut-FreeSpicyHigh Protein
Dietary labels are keyword-based and may contain errors. Check the ingredients yourself. Disclaimer
Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Prep: 30 minCook: 45 min
Servings
Ingredients
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- 2 lbsboneless, skinless chicken thighs
- 20 gsalt
- 10 ggarlic(minced)
- 10 gginger(minced)
- 20 glemon juice
- 3 gground fenugreek
- 10 gKashmiri chili powder
- 200 gGreek yogurt
- 25 gneutral oil
- 30 golive oil
- 150 gonion(small diced)
- 50 gpoblano peppers(small diced)
- 10 gginger(grated)
- 10 ggarlic(minced)
- 165 gtomato paste
- 425 gwater
- 10 gsugar
- 210 gheavy cream
- 50 gunsalted butter
- 300 gCalrose rice
- 425 gwater
- 8 gsalt
- 1 Tbspbutter
- 100 gGreek yogurt
- 100 gheavy cream
- 3 gsalt
- cilantro leaves(for garnish)
Instructions
- 1Clean 2 lbs boneless, skinless chicken thighs and remove excess fat. Place in bowl.
- 2Make marinade with salt, minced garlic, minced ginger, lemon juice, ground fenugreek, Kashmiri chili powder, Greek yogurt, and neutral oil. Mix with chicken and marinate in fridge for 30 minutes.
- 3Preheat oven to 450°F. Heat olive oil in medium saucepan over medium-high heat.
- 4Add diced onion and poblano peppers with salt. Cook 5-6 minutes until softened.
- 5Add grated ginger and minced garlic, cook 60-90 seconds.
- 6Add tomato paste and fry for 1 minute until slightly colored.
- 7Add water and stir to dissolve tomato paste. Turn heat to low and simmer gently.
- 8Cover and cook 15-20 minutes.
- 9Line sheet tray with foil and arrange marinated chicken. Roast at 450°F for 15 minutes.
- 10Turn on broiler to high and char chicken 5-6 minutes until crisp and well-colored.
- 11Add sugar and heavy cream to sauce, stir until bright orange.
- 12Add butter and stir until emulsified.
- 13Puree sauce with immersion blender for smoother texture.
- 14Rest chicken, then cut into 1.5-inch chunks.
- 15Add chicken to sauce and stir to coat.
- 16For rice: combine rice, water, salt, and butter in rice cooker and cook according to machine instructions.
- 17For yogurt sauce: mix Greek yogurt, heavy cream, and salt until smooth.
- 18Serve butter chicken over rice, top with yogurt sauce and cilantro leaves.
Nutrition Facts
Valeur nutritive
Per 1 serving
pour 1 serving
% Daily Value*
% valeur quotidienne*
Calories 1247.8
Fat / Lipides 70.1 g93 %
Saturated / saturés 35.8 g180 %
+ Trans 0.2 g
Cholesterol / Cholestérol 298.5 mg100 %
Sodium 2156.3 mg94 %
Carbohydrate / Glucides 89.4 g33 %
Fibre / Fibres 3.2 g11 %
Sugars / Sucres 18.7 g19 %
Protein / Protéines 58.2 g
Potassium 1087.5 mg32 %
Calcium 287.8 mg22 %
Vitamin D / Vitamine D
Iron / Fer 4.8 mg27 %
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Some ingredients do not say how much, so an amount was assumed for them before any of this was counted:
"cilantro leaves (for garnish)" assumed as "1 tbsp of cilantro leaves"
Nutrition information is automatically estimated and may contain errors. Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.
