Butter Chicken

Butter Chicken

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kaka
kaka
295
Calories
Kcal
28
Protein
gm
16
Fat
gm
10
Carbs
gm
cookingtraditionicon
South Indian
nonveg
Nonveg
recipepreparationtime
00:00

Ingredients

  • listcheckdiced tomatoes, drained 425.2 g
  • listcheckchopped fresh cilantro, optional 3.0 Tbsps
  • listcheck2-inch piece fresh ginger, cut into 1/2-inch slices 1.0
  • listcheckgaram masala 2.0 tsps
  • listcheckgarlic, coarsely chopped 4.0 cloves
  • listcheckheavy cream 59.1 ml
  • listcheckonions, thinly sliced 2.0
  • listcheckplain yogurt (not nonfat) 236.6 ml
  • listchecksalt 1.0 tsp
  • listcheckboneless, skinless chicken breasts or thighs, cut into 2-inch pieces 907.2 g
  • listcheckslivered almonds 118.3 ml
  • listcheckunsalted 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, 5 to 7 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, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.
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