Easy Butter Chicken

Name: Easy Butter Chicken
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) Canadian butter; 2 tbsp (30 mL) tandoori curry paste or tikka curry paste; 1 tbsp (15 mL) minced fresh gingerroot; 2 tsp (10 mL) minced fresh hot pepper; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) paprika; 1 can (28 oz/796 mL) crushed tomatoes; 1 cup (250 mL) Canadian 35 % cream; 1 1/2 lbs (675 g) boneless skinless chicken cut into chunks; 1/2 cup (125 mL) Canadian yogurt; plain; 1/4 cup (60 mL) chopped fresh coriander; 2 tbsp (30 mL) freshly squeezed lime juice or lemon juice

This recipe is taken from the 2005 Milk Calendar. An Indian restaurant-favourite, the smooth sauce and tender chicken melt in your mouth - like butter. Serve over rice with cucumber slices.

Prep: 15 min
Cooking: 30 min - 35 min

Yields 6 servings

Here is a simplified version of butter chicken, a classic Indian recipe that fills the kitchen with wonderful aromas as it cooks. This video shows how to prepare this tasty dish, traditionally served with white rice or nan bread.

Ingredients

2 tbsp (30 mL) Canadian butter
2 tbsp (30 mL) tandoori curry paste or tikka curry paste
1 tbsp (15 mL) minced fresh gingerroot
2 tsp (10 mL) minced fresh hot pepper
1 tsp (5 mL) ground cumin
1 tsp (5 mL) paprika
1 can (28 oz/796 mL) crushed tomatoes
1 cup (250 mL) Canadian 35 % cream
1 1/2 lbs (675 g) boneless skinless chicken cut into chunks
1/2 cup (125 mL) Canadian yogurt, plain
1/4 cup (60 mL) chopped fresh coriander
2 tbsp (30 mL) freshly squeezed lime juice or lemon juice

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Preparation

Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.

In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min 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 min or until sauce is thickened.

Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice.

Nutritional information

Per serving


Energy:	379 Calories
Protein:	26 g
Carbohydrate:	14 g
Fat:	25 g
Fibre:	2.1 g
Sodium:	497 mg

Top 5 Nutrients

	(% DV*)
Calcium:	12 % / 127 mg
Niacin:	53 %
Vitamin A:	37 %
Zinc:	32 %
Vitamin B6:	30 %