Butter chicken

Method

1. Cut the chicken into pieces and marinate it with the yoghurt, ginger-garlic paste, spices, lemon and salt for at least 2 h (overnight is better).
2. Brown the chicken, drained of the marinade, in a very hot frying pan and set aside.
3. In the same pan, melt the butter and gently fry the chopped onion.
4. Add the garam masala and cumin, then the tomato, and cook for 15 min.
5. Blend the sauce until smooth, then add the cream and the crumbled kasuri methi.
6. Add the chicken and let it cook over a gentle heat for 10 min.
7. Serve with basmati rice.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 400 g	100 g	% IR*	Share
Energy	475 kcal	119 kcal	24 %
Fat	26 g	6.5 g	37 %
of which saturates	15 g	3.8 g	75 %
Carbohydrate	17 g	4.3 g	7 %
of which sugars	9.5 g	2.4 g	11 %
Fibre	3.1 g	0.8 g	—
Protein	40 g	10 g	80 %
Salt	1.7 g	0.4 g	28 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving

Photos