5 from 10 votes
Easy Peasy Butter Chicken with Kachumber Salad
This Easy Peasy Butter Chicken features chicken thighs marinated in yogurt and Tikka curry powder, cooked with butter, onion, garlic, ginger, tomatoes, and tomato puree to form a creamy, flavorful curry. Finished with fresh cilantro and optional cream, it pairs with basmati rice and a fresh Kachumber Salad for a well-rounded meal combining rich, spiced chicken and crisp vegetables.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
625 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
Butter Chicken
- 300 g natural yogurt full fat
- 4 tablespoons Tikka curry powder I use Tesco Medium Tikka Curry Powder, medium
- 800 g chicken thigh diced (you can use chicken breast if you prefer)
- 25 g butter
- 1 brown onion peeled and sliced thinly, large
- 2 cloves garlic crushed or grated
- 2 cm ginger grated
- 3 tomato roughly chopped, medium
- 2 tablespoons tomato puree
- 2 tablespoons cilantro roughly chopped (plus extra for garnish, fresh
- 50 ml cream optional, double
To serve
- basmati rice
- Kachumber Salad
Instructions
- In a large bowl, make a simple marinade of the yogurt and curry powder. Add the diced chicken and stir everything together thoroughly. (If you have time, cover and place in the fridge to marinate for up to 1 hour, then continue with the recipe below. Otherwise just move straight on to Step 2.)
- Meanwhile make your Kachumber Salad
- As soon as you have made your salad, melt 25g butter in a frying pan and add the sliced onion, fry over a low heat with the lid on for 4 minutes, until the onion has softened. Add the garlic and ginger and cook for a further 1 minute, then add the chicken and all of the marinade and stir together.
- Add the chopped tomatoes and tomato puree and cook on a low heat, with the lid on for 15 minutes.
- Use this time to make your basmati rice according to packet instructions / your own preferences.
- After 15 minutes, add the fresh coriander, and cream to the curry. Stir together and remove from the heat. Serve with the kachumber salad and basmati rice and/or naan bread and a glass of oaked chardonnay.
Cup of Yum
Notes
- Marinating the chicken for up to 1 hour in yogurt and curry powder improves tenderness and flavor but is not required.
- This butter chicken is suitable for freezing; freeze cooked portions for convenience.
- Nutrition information provided is approximate and should be treated as a guideline.
Nutrition Information
Calories
625kcal
(31%)
Carbohydrates
15g
(5%)
Protein
38g
(76%)
Fat
46g
(71%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
236mg
(79%)
Sodium
249mg
(10%)
Potassium
933mg
(20%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1453IU
(29%)
Vitamin C
17mg
(19%)
Calcium
165mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 625
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 15g | 5% |
| Protein | 38g | 76% |
| Fat | 46g | 71% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 236mg | 79% |
| Sodium | 249mg | 10% |
| Potassium | 933mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1453IU | 29% |
| Vitamin C | 17mg | 19% |
| Calcium | 165mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.