Recipes
non-veg
Butter Chicken
By kaka
⏳ Prep Time: 0 minute
13 Jan 2019
2019-01-13T12:30:45.000Z
2.96
Nutritional Overview
Calories
295.8 kcal
Protein
28.2 gm
Carbs
10.4 gm
Fats
16 gm
Ingredients
diced tomatoes, drained 425.2 g
chopped fresh cilantro, optional 3.0 Tbsps
2-inch piece fresh ginger, cut into 1/2-inch slices 1.0
garam masala 2.0 tsps
garlic, coarsely chopped 4.0 cloves
heavy cream 59.1 ml
onions, thinly sliced 2.0
plain yogurt (not nonfat) 236.6 ml
salt 1.0 tsp
boneless, skinless chicken breasts or thighs, cut into 2-inch pieces 907.2 g
slivered almonds 118.3 ml
unsalted butter 4.0 Tbsps
Method
Step 1
Melt butter in a large skillet over medium-high heat.
Step 2
Add onions and cook, stirring, until softened and beginning to brown, to minutes.
Step 3
Scrape into slow cooker.
Step 4
Place chicken pieces on top.
Step 5
Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary.
Step 6
Add tomatoes and pulse once to combine.
Step 7
Pour mixture over chicken. Cover and cook on low until chicken is tender, to hours. Stir in heavy cream, cover and cook until warmed through, about minutes. Sprinkle with cilantro just before serving, if desired.
