BAKING CHICKEN WITH BUTTER RECIPES
BUTTER CHICKEN RECIPES - BBC GOOD FOOD
Make your favourite takeaway curry at home with our delicious butter chicken recipes. Make a simple slow cooker version or try one of our delicious twists.
Provided by Good Food team
Number Of Ingredients 1
EASY BUTTER CHICKEN RECIPE | BBC GOOD FOOD
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 21
Steps:
- In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
- In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
- Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
Nutrition Facts : Calories 367 calories, FatContent 18 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.6 milligram of sodium
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EASY BUTTER CHICKEN RECIPE | BBC GOOD FOOD
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 367 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Calories 367 calories per serving
- Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
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