This recipe was developed to duplicate the butter chicken from our favorite Indian restaurant. The main difference is that it is made with things found in the average North American pantry. (Perhaps except for Garam Marsala)
It is a little sweet and a little spicy but in spite of starting with Tomato soup, the final product is very much like restaurant butter chicken. (my kids tell me it is better ;)
I always make a double batch so that there isn't fighting of leftovers.
Cube the chicken and fry in oil and 1 teaspoon of curry paste until no longer pink and set aside.
For the sauce, combine all the other ingredients with the tomato soup and heat until bubbling - stirring constantly. Add the chicken and simmer for 5 minutes.
Serve with rice and naan.
Be careful with the Garam Marsala and Cumin because just a hair too much can overpower the dish. Too little and well, it can taste like tomato soup. Adjust spices to your taste.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 302 | ||
Calories from Fat: 244 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 431.9mg | 15 % | |
Potassium 7.6mg | 0 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 13.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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