Butter Chicken you can make Indian style food at home.

You can make Indian food at home.  If you have never tried Butter Chicken before this is a wonderful recipe to try Indian food with.  This is a slightly spicy creamed base dish that has grilled chicken in it.  Serve this dish with plenty of rice to enjoy the wonderful sauce that is made by this recipe.  Thanks to Imran for this recipe.

Butter Chicken

Yield: 8 servings.

Butter Chicken

You can make restaurant quality butter chicken in your kitchen.

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Keyword: Butter Chicken, Indian food

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 343kcal

Author: Stephanie Manley

Ingredients

• 1/2 pint yogurt
• 1 teaspoon crushed ginger
• 1 teaspoon salt
• 1/4 teaspoon red food coloring
• 3 pounds chicken breast
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1 Cinnamon stick
• 6 cloves
• 6 green cardamoms
• 1 bay leaf
• 1/4 pint sour cream
• 1/4 teaspoon saffron, crushed
• 1/4 pint cream
• salt to taste
• 2 teaspoons almonds, ground
• 1/4 teaspoon cornstarch
• 1 tablespoon water

Instructions

• Mix yogurt, salt, and red food coloring, and rub into chicken. Let it marinate overnight. Place chicken in an ovenproof dish and brush with oil. Bake in a 375-degree oven for 40 to 50 minutes. 
• Save the liquid if any. In a saucepan, melt butter, and fry cinnamon, cloves, cardamoms, and bay leaf for one minute. Add sour cream, and chicken liquid, if any. Add crushed saffron, and cream. Cover and simmer gently for 5 to 6 minutes. Add chicken pieces and adjust seasoning if needed. 
• Add ground almonds. Dissolve cornstarch in water and add to chicken. Let this thicken. Cover and simmer for 3 to 4 minutes. Remove from heat and serve.

Nutrition

Calories: 343kcal | Carbohydrates: 3g | Protein: 38g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 148mg | Sodium: 545mg | Potassium: 730mg | Fiber: 0g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 2.6mg | Calcium: 79mg | Iron: 0.9mg

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