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4.50 from 4 votes

Butter Chicken

Course Main Course
Cuisine Family Favorites
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 1186kcal
Author Katie @ The Daily Menu

Ingredients

  • 500 g Chicken Thighs (bonless/skinless)
  • 1/3 c Tandoori Paste
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1/2 Onion Finely Diced
  • 2 Garlic Cloves (crushed)
  • 1 tsp Finely Grated Ginger
  • 1 tsp Garam Masala
  • 400 g Tin of Condensed Tomato Soup
  • 3/4 c Cream
  • 2 c Rice
  • 250 g Green Beans
  • 4 Naan Breads

Instructions

  • Coat the chicken in half of the tandoori paste, brown in a frying pan in the oil. Remove from the pan once browned
  • Add the butter to the frying pan with the onion and cook until soft
  • Add the garlic, ginger and garam masala, to the onion mixture and cook until fragrant (approx 1 min)
  • Add the chicken back to the frying pan along with the tomato soup, extra tandoori paste and 1/2 c water. Cover and simmer for 10 mins
  • Add the cream to the frying pan and continue to simmer for another 10 mins or until the chicken is cooked
  • Cook the rice according to packet directions
  • Steam the green beans in a saucepan in a small amount of water for 8-10 mins
  • Warm the naan bread
  • Serve

Nutrition

Serving: 1Serve | Calories: 1186kcal | Carbohydrates: 156g | Protein: 44g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 596mg | Potassium: 1061mg | Fiber: 4g | Sugar: 19g | Vitamin A: 519IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg | Net Carbohydrates: 75g