Butter chicken

Nutrition Facts

Butter chicken

Amount Per Serving

Calories 288 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 54mg18%

Sodium 136mg6%

Potassium 1056mg30%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 10g11%

Protein 24g48%

Vitamin A 1538IU31%

Vitamin C 140mg170%

Calcium 95mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

A simple but very satisfying curry.

Cook Time15

Total Time40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 288kcal

Author: Jamie Oliver

Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade.
Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.