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Butter chicken

Butter chickenimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time30 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAsia


  • 500 g chicken breast
  • 1 Greek yogurt
  • 1 lime
  • 1 can peeled tomatoes
  • 100 ml light cream
  • 10 g butter
  • 1 large onion
  • 3 cloves garlic
  • 3 cm ginger
  • 1 tablespoon ground almonds
  • 1 teaspoon tomato ketchup
  • A few sprigs of coriander
  • 1 tablespoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon paprika
  • 1 pinch ground red pepper
  • Vegetable oil
  • 200 g of rice


For the chicken marinade:

  • Cut the chicken into large chunks.
  • Make the marinade by mixing the yogurt, ground almonds, 2 cloves of garlic, 2 cm of grated ginger, lemon juice, 1/2 teaspoon paprika, 1 tablespoon garam masala, 1 pinch red pepper and a dash of vegetable oil together in a bowl. Mix with the chicken.
  • Set aside for 2 hours in a cool place.

For the creamy sauce:

  • Crush the remaining clove of garlic and dice the onion.
  • Sauté the onions, the clove of garlic and 1 cm of chopped ginger in a little vegetable oil.
  • Add the ketchup, 1 teaspoon of coriander powder and 1 small glass of water. Let it evaporate.
  • Add the can of peeled tomatoes and simmer over low heat for 10 minutes.
  • Mix the sauce so that it is smooth.
  • Stir in the cream and butter. Simmer for another 10 minutes.

Preparation of the chicken

  • Brown the marinated chicken on all sides in a frying pan.
  • Add the creamy sauce when the chicken is cooked.
  • Cook the rice in salted boiling water and serve with the meat.

Energy (kcal)

Protein (g)

Total Carbohydrates (g)

Sugar (g)

FibRE (g) TOTAL FAT (g) Saturated fat (g) Sodium (mg)
531.0 45.3 50.7 6.0 4.8 14.6 5.7 492.2

The nutritionist's advice:

White meat is leaner than other meats. The fat intake is often due to the sauces that accompany these dishes.