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Name: Kashmiri Butter Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 onions; 3 garlic cloves; 4 cm root ginger peeled; 1 large red chile; 2 or 3 chicken breast; 1 tablespoon sunflower oil; 25 grams butter; 1 teaspoon cumin seeds crushed; 1 teaspoon fennel seeds crushed; 4 cardomam seeds crushed; 1 teaspoon paprika; 1 teaspoon ground turmeric; 1/4 teaspoon ground cinammon; 300 ml Chicken Stock; 1 tablespoon light muscvado sugar; 2 tablespoons Tomato puree; 5 tablespoons double cream

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INGREDIENTS

2 onions
3 garlic cloves
4 cm root ginger peeled
1 large red chile
2 or 3 chicken breast
1 tablespoon sunflower oil
25 grams butter
1 teaspoon cumin seeds crushed
1 teaspoon fennel seeds crushed
4 cardomam seeds crushed
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon ground cinammon
300 ml Chicken Stock
1 tablespoon light muscvado sugar
2 tablespoons Tomato puree
5 tablespoons double cream

Servings

INSTRUCTIONS

1. Blend onions, garlic, ginger and chilli in a foo processor or liquidizer

2. cut chicken breasts into two.

3. heat oil in large frying pan and add the chicken until all the meat has been added

4. cook over a high heat until evenly browned

5. lift chicken pieces out of pan with a slotted spoon and transfer to a plate

6. add the butter to the frying pan and when it has melted add the onion paste. Cook over a moderate heat till just beginning to colour

7. stir in the crushed seeds, cardomam seeds, and pods and ground spices. Cook for 1 minute then mix in the stock, sugar, tomato puree and salt.

8. Bring to the boil stirring

9. Transfer chicken to slow cooker pot, pour the onion mixture and sauce over the top and press the pieces of chicken below the surface of the liquid

10. Cover and cook on low for 5-7 hours

11. Stir in cream and serve

NOTES

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Kashmiri Butter Chicken

2 onions
3 garlic cloves
4 cm root ginger peeled
1 large red chile
2 or 3 chicken breast
1 tablespoon sunflower oil
25 grams butter
1 teaspoon cumin seeds crushed
1 teaspoon fennel seeds crushed
4 cardomam seeds crushed
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon ground cinammon
300 ml Chicken Stock
1 tablespoon light muscvado sugar
2 tablespoons Tomato puree
5 tablespoons double cream

1. Blend onions, garlic, ginger and chilli in a foo processor or liquidizer
2. cut chicken breasts into two. 
3. heat oil in large frying pan and add the chicken until all the meat has been added
4. cook over a high heat until evenly browned
5. lift chicken pieces out of pan with a slotted spoon and transfer to a plate
6. add the butter to the frying pan and when it has melted add the onion paste. Cook over a moderate heat till just beginning to colour
7. stir in the crushed seeds, cardomam seeds, and pods and ground spices. Cook for 1 minute then mix in the stock, sugar, tomato puree and salt.
8. Bring to the boil stirring
9. Transfer chicken to slow cooker pot, pour the onion mixture and sauce over the top and press the pieces of chicken below the surface of the liquid
10.  Cover and cook on low for 5-7 hours
11. Stir in cream and serve

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 4 Servings

Calories: 231
Calories from Fat: 157 (68%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 3.1g
Cholesterol 43.5mg		13 %
Sodium 267.2mg		9 %
Potassium 363.5mg		10 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 12.5g
Protein 5.5g		8 %
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.

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Calories per serving: 231

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