Butter chicken curry
Butter chicken curry might be just the Indian recipe you are searching for. For $2.98 per serving, you get a main course that serves 8. Watching your figure? This gluten free recipe has 427 calories, 55g of protein, and 18g of fat per serving. A mixture of garlic cloves, salt, tomato puree, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Simply Delicious Food has 4265 fans. From preparation to the plate, this recipe takes about 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Try Spicy Almond Butter Chicken Curry, Crockpot Thai Peanut Butter Chicken Curry, and andhra chicken curry – kodi kura with gravy (simple chicken curry ) for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
2 Bay Leaves
100g butter, cubed
2 Cardamom Pods
2kg Chicken Breasts, cut into bite-sized chunks
2 Red Chillies
½ teaspoon Groung Cloves
2 teaspoons Garam Masala
6 Garlic Cloves
Thumb size piece Ginger, grated and chopped roughly
½ teaspoon Ground Cinnamon
2 large onions, sliced
1 teaspoon Salt
2 teaspoon Sugar
1 x 400g tin tomato puree
2x 400g tins whole peeled tomatoes
1 tablespoon Vinegar.jpg)
200ml Plain yoghurt
3 tablespoons oil/ghee
Equipment:
blender
pot
Cooking instruction summary:
In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)Heat the oil in a hot pot and fry the onions until soft and golden.Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.Add the butter and stir through. Season to taste.Serve with Jasmine Rice and Naan Bread.
Step by step:
1. In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine.
2. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
3. Heat the oil in a hot pot and fry the onions until soft and golden.
4. Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.
5. Add the butter and stir through. Season to taste.
6. Serve with Jasmine Rice and Naan Bread.
Nutrition Information:
covered percent of daily need
