Indian Butter Chicken

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Chicken in a spicy and creamy sauce.

Also known as «Chicken Makhani», it is a classic Indian dish with many different versions. This one I have inherited from my grandmother and adapted to be made with no butter and lactose-free

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Preparation : 15 min Cooking : 30 min
330 calories/serving

Ingredients

2 chicken breasts, boneless, skinless, diced 600 g
3 tbsp margarine non-hydrogenated 40 g
1 onions, finely chopped 200 g
1/4 tsp ground cinnamon 1 g
2 tsp gingerroot, grated 9 g
1 clove garlic, crushed
3 cardamom pods 1 g
1 tsp turmeric 3 g
1/2 dried chili peppers, minced 0.2 g
1 tbsp tomato paste 18 g
1/4 cup flaked almonds, finely ground 18 g
1/2 cup canned tomatoes (diced) 130 g
1/2 cup soy yogurt 130 g
1/4 cup unsweetened coconut milk 65 mL
3 tbsp fresh cilantro [optional] 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Cut the chicken breasts into cubes then set aside.
  2. In a large pan, heat the margarine over medium-high heat. Sauté the finely chopped onion and cinnamon 3-4 min then add the grated ginger, crushed garlic, cardamom pods, turmeric and minced chili pepper. Cook 1 min with constant stirring. Add the chicken pieces and sauté until they lose their pink colour. Add the tomato paste, ground almonds and diced tomatoes. Stir, cover, lower the heat and simmer about 25 min.
  3. In the meantime, mix the soy-yogurt and coconut milk in a small bowl. Add the mixture to the pan at the very end and cook an additional 1-2 min without letting it boil. Add salt and pepper to taste and remove the cardamom pods. Garnish with fresh cilantro leaves then serve.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

330

Fat

15 g

23 %

Saturated 5.1 g
+ Trans 0 g

26 %

Cholesterol

80 mg

Sodium

100 mg

4 %

Carbohydrate

13 g

4 %

Fibre

2 g

9 %

Sugars

6 g

Net Carbs

11 g

Protein

37 g

Vitamin A

26 %

Vitamin C

21 %

Calcium

11 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Niacin, Phosphorus, Vitamin A, Vitamin B6
Good source of  :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B12, Vitamin D, Vitamin E
Source of  :
Calcium, Copper, Fibre, Folacin, Vitamin B1, Vitamin B2, Vitamin C, Vitamin K, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 4
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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