Ingredients:
- 1/2 kg curds
- 1/2 kg tomato, pureed ( i usually use 1 kg for extra gravy n also increase amount of butter n cream)
Directions:
- For the marinade,mix red chili powder, ginger garlic paste, salt and curd together. Marinade is ready.
- Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
- Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
- For the gravy, heat white butter (100gms) in pan. Add black cumin seeds, tomato puree, sugar, red chili powder and salt. Mix it well.
- Now add the prepared chicken, white butter(75 gms), fresh cream, sliced green chillies and crushed fenugreek leaves.
- Cook till chicken is done. Butter Chicken is ready to eat. Serve hot with rice or naan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.08 Kcal (1403 kJ) | ||
| Calories from fat | 120.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 21% | |
|---|---|---|---|
| Cholesterol | 425.75mg | 142% | |
| Sodium | 257.8mg | 11% | |
| Potassium | 986.65mg | 21% | |
| Total Carbs | 16.75g | 6% | |
| Sugars | 8.59g | 34% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 36.48g | 73% | |
| Vitamin C | 150.1mg | 250% | |
| Vitamin A | 5.3mg | 175% | |
| Iron | 9.8mg | 54% | |
| Calcium | 130.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 80.28 Kcal (336 kJ) | ||
| Calories from fat | 28.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 21% | |
|---|---|---|---|
| Cholesterol | 102mg | 142% | |
| Sodium | 61.76mg | 11% | |
| Potassium | 236.39mg | 21% | |
| Total Carbs | 4.01g | 6% | |
| Sugars | 2.06g | 34% | |
| Dietary Fiber | 0.66g | 11% | |
| Protein | 8.74g | 73% | |
| Vitamin C | 36mg | 250% | |
| Vitamin A | 1.3mg | 175% | |
| Iron | 2.3mg | 54% | |
| Calcium | 31.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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