Recipes · Indian · Main Courses

Butter Chicken

One serving has 653 kcal and 85 g protein, and at least a fifth of a woman's daily need of niacin (250%), pyridoxine (242%), selenium (149%), phosphorus (130%), pantothenic acid (113%) and riboflavin (84%). Ready in 40 minutes.

• Preparation: 15 min
• Cooking: 25 min
• Makes: 1 serving (680 g)
• Difficulty: Medium
• Diets: High protein, Low carb, Non-Vegetarian
• Contains: dairy, peanut, poultry

Ingredients

• 340 g Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 2.3 g Garlic, raw
• 2.5 g Ginger root, raw
• 4 g GARAM MASALA
• 0.5 g Spices, turmeric, ground
• 0.5 g Spices, cumin seed
• 0.5 g Spices, chili powder
• 0.1 g Spices, pepper, red or cayenne
• 1 g Salt, table
• 149 g Tomato products, canned, sauce
• 85 g Cream, half and half, lowfat
• 4 g Peanut flour, low fat
• 7 g Butter, whipped, with salt
• 75 g Onions, raw
• 1.5 g Garlic, raw
• 2.5 g Ginger root, raw
• 2 g GARAM MASALA
• 0.5 g Spices, turmeric, ground
• 0.5 g Spices, cumin seed
• 0.5 g Spices, chili powder
• 0.3 g Spices, pepper, red or cayenne
• 0.8 g Oil, avocado

Method

1. In a large bowl, combine the following ingredients to create the marinade: 1360g chicken (broiler) 9g garlic (minced) 10g ginger root (grated) 8g garam masala 2g turmeric 2g cumin seed (ground) 2g chili powder 1g cayenne 5g salt (use half for the marinade) Mix well and marinate the chicken in the refrigerator for at least 30 minutes, or as long as you can.
2. In a preheated pan, add 3g of avocado oil over medium-high heat. Sauté the marinated chicken until it's about 70% cooked (lightly browned but still pink inside). Remove the chicken from the pan and set aside.
3. In the same pan, add: 300g onions (chopped) 6g garlic (minced) 10g ginger root (grated) Cook the onions in the remaining oil (add a little more if needed) until softened, about 5-7 minutes. Then, add the following spices: 8g garam masala 2g turmeric 2g cumin seed (ground) 2g chili powder 1g cayenne 5g salt (the remaining half) Cook the spices for 1-2 minutes until fragrant. Then, add: 595g canned tomato products 340g half-and-half cream Stir well and let the sauce simmer for 5-10 minutes until it thickens slightly.
4. Stir in: 28g whipped butter 16g powdered peanut butter (PB2) Mix until the butter and PB2 are fully incorporated. Add the sautéed chicken back into the pan, and simmer for another 10-15 minutes until the chicken is fully cooked and the sauce is thickened to your liking.
5. Serve the chicken curry over rice (if you have any) and garnish with fresh cilantro if desired. Enjoy!

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

2.3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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