Butter Chicken
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
34.7g
Energy (kJ)
2839kJ
Energy (kcal)
680kcal
Carbohydrate incl. fibre (g)
15.1g
Carbohydrate excl. fibre (g)
12.3g
Sugar (g)
5.4g
Fibre (g)
2.8g
Fat (g)
53.9g
Saturated fat (g)
22.2g
Unsaturated fat (g)
28.6g
Monounsaturated fat (g)
15.9g
Polyunsaturated fat (g)
5.6g
Trans fat (g)
0.1g
Cholesterol (mg)
191mg
Sodium (mg)
785mg
Salt (g)
1.96g
Vitamin A (IU)
2056IU
Vitamin C (mg)
8.1mg
Calcium (mg)
133mg
Iron (mg)
3.68mg
Potassium (mg)
806mg
Total
138.7g
11355kJ
2720kcal
60.5g
49.1g
21.4g
11.4g
215.8g
88.9g
114.2g
63.4g
22.5g
0.3g
762mg
3139mg
7.85g
8225IU
32.4mg
534mg
14.71mg
3225mg
- 125 ml plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp cumin
- 2 tbsp crushed ginger
- 2 cloves garlic, finely diced
- 600 g chicken breast fillets, cut into strips
- 1 tbsp sunflower oil
- 50 g Flora Buttery
- 1 onion, finely chopped
- 8 green cardamom pods, crushed
- 1 cinnamon stick
- 1 bay leaf
- 2 tsp paprika
- 140 g can tomato puree
- 150 ml water
- 1 Knorr Chicken Stock Pot
- 250 ml double cream
- 1 Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add the chicken strips and stir well so that the chicken is fully covered with the marinade.
- 2 Cover and allow to marinate in the fridge for at least 30 minutes.
- 3 Heat Flora and oil in a pan over a medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
- 4 Reduce heat to low, then add the chicken and marinade, paprika, tomato purée, water and the Knorr Chicken Stock Pot.
- 5 Simmer for 15 minutes then stir in the cream and cook for a further 5 minutes on a low heat.
- 6 Remove bay leaf and serve with basmati rice and fresh coriander. Garnish with red chillies if desired.