Butter Chicken Curry

Name: Butter Chicken Curry
Yield: 810 g
Ingredients: unsalted butter 80 g; plain unsweetened yogurt 100 g; arrabbiata sauce 100 g; sautéed onion 100 g; roasted garlic 30 g; curry powder 100 g; boneless chicken thigh 300 g

1,720 kcal

#high protein #low carb

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Ingredients

Main ingredients

unsalted butter 80 g
plain unsweetened yogurt 100 g
arrabbiata sauce 100 g
sautéed onion 100 g
roasted garlic 30 g
curry powder 100 g
boneless chicken thigh 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 95.6 g 22%

Protein 72.74 g 17%

Fat 117.44 g 61%

Serving size 810g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Finely chop the onion, garlic, and ginger.
3

Melt the butter in a pan and sauté the onion, garlic, and ginger.
4

Add the chicken and cook until the surface is seared.
5

Add tomato purée and various spices, then mix well.
6

Add heavy cream and simmer over low heat.
7

Taste and season with salt as needed.

Butter Chicken Curry

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