Directions:
- Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
- Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
- Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds).
- Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
- Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
- Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
- Add spinach and stir just until wilted. Season with salt.
- Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4702.28 Kcal (19688 kJ) | ||
| Calories from fat | 4317.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 479.67g | 738% | |
|---|---|---|---|
| Cholesterol | 270.13mg | 90% | |
| Sodium | 162.54mg | 7% | |
| Potassium | 625.02mg | 13% | |
| Total Carbs | 16.07g | 5% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 60.16g | 120% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 1.6mg | 9% | |
| Calcium | 77.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 358.71 Kcal (1502 kJ) | ||
| Calories from fat | 329.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.59g | 738% | |
|---|---|---|---|
| Cholesterol | 20.61mg | 90% | |
| Sodium | 12.4mg | 7% | |
| Potassium | 47.68mg | 13% | |
| Total Carbs | 1.23g | 5% | |
| Sugars | 0.37g | 19% | |
| Dietary Fiber | 0.2g | 10% | |
| Protein | 4.59g | 120% | |
| Vitamin C | 1mg | 23% | |
| Iron | 0.1mg | 9% | |
| Calcium | 5.9mg | 8% | |
* 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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