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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.