Indian Butter Chicken
Recipe: #7018
November 27, 2012
Categories: Chicken, Indian, Sunday Dinner, Oven Bake, No Eggs, Boneless Pieces, Spicy, Chicken Dinner, Indian Chicken, more
"An classic Indian favourite, the smooth sauce and tender chicken melt in your mouth just like butter."
Ingredients
Nutritional
- Serving Size: 1 (482.6 g)
- Calories 554.3
- Total Fat - 27.5 g
- Saturated Fat - 14.4 g
- Cholesterol - 208.6 mg
- Sodium - 384.4 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 5 g
- Sugars - 6.4 g
- Protein - 57.3 g
- Calcium - 144.3 mg
- Iron - 4.4 mg
- Vitamin C - 38.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 °F. Place half (1 1/2 tablespoons) of butter in a 13x9 inch glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
Step 2
In large deep pot, melt remaining 1 1/2 tablespoons butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper or flakes, cumin and paprika, stirring, for about 2 minutes or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer stirring often for 10 minutes or until sauce is thickened.
Step 3
Meanwhile in bowl combine cubed chicken, yogurt, remaining tandoori paste and salt; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 minutes.
Step 4
Pour tomato sauce over chicken; bake for about 15-20 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice. Serve with cooked rice.
Tips
No special items needed.