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Butter Chicken

Butter Chicken

Cook Duration 00:00
Food TypeNon-veg
Recipe Calories 295kcal
Protein
28gm
Fat
16gm
Carbs
10gm

Ingredients

  • Recipe Ingredients listdiced tomatoes, drained 425.2 g
  • Recipe Ingredients listchopped fresh cilantro, optional 3.0 Tbsps
  • Recipe Ingredients list2-inch piece fresh ginger, cut into 1/2-inch slices 1.0
  • Recipe Ingredients listgaram masala 2.0 tsps
  • Recipe Ingredients listgarlic, coarsely chopped 4.0 cloves
  • Recipe Ingredients listheavy cream 59.1 ml
  • Recipe Ingredients listonions, thinly sliced 2.0
  • Recipe Ingredients listplain yogurt (not nonfat) 236.6 ml
  • Recipe Ingredients listsalt 1.0 tsp
  • Recipe Ingredients listboneless, skinless chicken breasts or thighs, cut into 2-inch pieces 907.2 g
  • Recipe Ingredients listslivered almonds 118.3 ml
  • Recipe Ingredients listunsalted butter 4.0 Tbsps

Direction

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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