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BUTTER CHICKEN

Braised with tomatoes and plenty of onions this North Indian specialty is easier to make than it looks.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 450g Boneless chicken
  • 1 tbsp Ginger-garlic paste
  • 1 onion, chopped
  • Puree of 4 tomatoes
  • 1 tbsp Honey
  • 2 Green chillies, finely chopped
  • 1 tbsp curd
  • 2 tbsp coriander leaves
  • 2 tbsp Knorr Chef’s Chicken masala
  • 2 tbsp Mustard oil
  • 1 tbsp Lemon juice
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • Salt To taste
  • ¼ cup low-fat fresh cream
  • 2 Capsicum, cubes
  • 1/2 tbsp Kasoori methi
  • 2 tsp Butter

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

0.0mg

Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

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Total

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0.0g

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0mg

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0IU

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  • 1 Marinate the chicken with red chilli powder, lemon juice, 1 tsp ginger-garlic paste ,curd, coriander powder and set aside for 1 to 2 hours.
  • 2 Pre heat the oven to 200 degrees C and place the marinated chicken in the oven for 15 minutes.
  • 3 To make makhani gravy, heat butter in nonstick pan.
  • 4 Add remaining ginger garlic paste and sauté for two minutes.
  • 5 Add the tomato puree and Knorr Chef’s Chicken Masala.
  • 6 Add 150 ml (1 cup) of water.
  • 7 Bring the mixture to a boil, lower the flame and add honey.
  • 8 Add the marinated cooked chicken pieces and kasoori methi powder.
  • 9 Add low- fat fresh cream and simmer for 5 minutes.
  • 10 Garnish with chopped coriander leaves.
  • 11 Serve hot!