Butter Chicken

70 mins (prep 20, cooking 50)
18 ingredients
8 servings
The Australian Women's Weekly version of this classic curry. Can easily be halved. Make this a day ahead to let the curry flavours develop, serve with saffron rice and chapatis. I'm not a fan of dark meat so I normally make my butter chicken with breast meat, diced.

Categories:  chicken , easy , 3-steps-or-less , poultry , main-dish , meat , indian , <-4-hours , time-to-make , asian ,
Share on Newzsocial



Serving Size (345.12 g)
Servings 8
Amount per Serving
Calories 1077.05 Calories from Fat 913.41
% Daily Value *
Total Fat 101.49g 1249.16%
Saturated Fat 33.4g 1336.16%
Trans Fat 0.77g %
Cholesterol 250.95mg 669.21%
Sodium 306.02mg 102.01%
Total Carbohydrate 20.29g 54.11%
Dietary Fiber 1.84 g 58.84%
Sugars 6.91 g %
Protein 23.25g 372.03%
Vitamin A 1814.6IU% Vitamin C 57.62mg%
Calcium 210.52mg% Iron 6.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet paprika, plain yogurt, tomato puree