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Dragonslayer: "No nuts but still good!" Read More
30Ingredients
2Hours
550Calories
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Description
A staple in Indian restaurants around the globe, butter chicken is practically the brand ambassador of Indian curries. This version makes good on the name with tender, juicy chicken, a subtle blend of spices, and just the right amount of butter and cream. The color of your sauce may vary depending on the color of the tomatoes, paprika, and ground chilies you use. The recipe is a Yummly original created by Prerna Singh.
Ingredients
US|METRIC
5 SERVINGS
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Directions
- To make the marinade: Scrape peel from the ginger with a spoon, then finely grate ginger and mince the garlic. Squeeze the juice from the lemon.
- Put the ginger, garlic, lemon juice, yogurt, coriander, olive oil, Kashmiri chili powder, paprika, turmeric, garam masala, and salt in a large mixing bowl. Whisk to blend.
- Trim and discard any fat from the chicken and cut meat into bite-size pieces. Add to marinade and stir to coat well. Cover the bowl with a plate or plastic wrap. Refrigerate for at least 1 hour or overnight. Meanwhile, continue with recipe.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat15g75% |
| Trans Fat0g |
| Cholesterol230mg77% |
| Sodium970mg40% |
| Potassium920mg26% |
| Protein42g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(29)
Bart Rutherford 5 months ago
First time making it and it came out amazing. I subbed a few spices I didn't have and didnt quite get the texture of the cashews and almonds right. Pretty easy dish to make and I'll certainly add it to my rotation.
Hughes 10 months ago
Delicious and easy. I tripled and quadrupled the Indian spices to get more flavor out of this. Also added fenugreek during simmering.
Raymond Whatley 10 months ago
This recipe is so good. I've made it twice now and I absolutely love it. its actually not that hard either
Joshua Roach a year ago
It was delicious I’m not good at cooking so it honestly took me like 3 hours but the food was good!
Pops Spengler a year ago
This is sooooo worth making. I have several times. It is sooooo good good good!
GreenEyedGuide 2 years ago
I don't know if I would make this one just because of the time commitment but the flavors were absolutely amazing.
yo 2 years ago
it's a much thicker butter chicken than other recipes. the chicken or of the oven was awesome.
i think I'll tweak it a bit next time. certainly spice it up more. great starting point.
FlavorfulChef 2 years ago
It turned out great. I had to omit the nuts because of allergy but it worked out just fine. I'll definitely be making this one again!
Carrolyn 2 years ago
Delish! Would definitely make this recipe again. I cut back on the salt considerably though.
Pamela Gileno 3 years ago
This one tastes exactly like the restaurant version. First time I’ve ever successfully replicated the unforgettable taste of this dish.
Had to order the fenugreek leaves online😂
And since we have no Indian Restaurants out in this part of Alaska, I had to become the Indian Restaurant😂
The fenugreek leaves are crucial to the authentic taste.
Jennifer Valentine 3 years ago
The aroma and taste is wonderful. It takes time, but worth every bite.
Bradford Abmeyer 3 years ago
Completely fantastic! I decided to dice my own tomatoes (using Roma tomatoes) and i have guests wanting me to do this recipe again. Better than what you can get at a restaurant!