Butter Chicken
Moderate nutritional value
Chicken in a tomato, cream and butter sauce.
Butter chicken, or murgh makhani, is grilled or tandoori chicken simmered in a mild, spiced tomato sauce enriched with cream and finished with butter. It is high in protein, and the cream and butter make it high in fat, much of it saturated. Using yogurt or half the cream in the sauce cuts the fat; serve it with plain rice and a vegetable side rather than buttered naan.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 12g | 21.4% |
| Fat | 12g | 17.1% |
| Carbs | 9g | 3.0% |
| Simple Sugars | 3.15g | Estimate |
| Complex Carbs | 5.85g | Estimate |
| Water | 66g | 2.6% |
| Calories | 190 | 8.4% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.64 | g | 33.2% |
| Monounsaturated | 3.47 | g | 13.9% |
| Polyunsaturated | 0.96 | g | 7.4% |
| Omega-3 | 0.288 | g | Estimate |
| EPA | 2 | mg | 0.2% |
| DHA | 4 | mg | 0.4% |
| Omega-6 | 0.672 | g | Estimate |
| Trans | 0.18 | g | 9.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4.56 | mg |
| Vitamin E | 1.18 | mg |
| Selenium | 14.6 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 105 | mcg | 11.7% |
| vitamin B1 | 0.058 | mg | 4.8% |
| vitamin B2 | 0.17 | mg | 13.1% |
| vitamin B3 | 3.4 | mg | 21.3% |
| vitamin B6 | 0.27 | mg | 15.9% |
| vitamin B9 | 7.19 | mcg | 1.8% |
| vitamin B12 | 0.362 | mcg | 15.1% |
| vitamin C | 4.56 | mg | 5.1% |
| vitamin D | 0.221 (9 IU) | mcg | 1.5% |
| vitamin E | 1.18 | mg | 7.9% |
| vitamin K | 3.85 | mcg | 3.2% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 42.2 | mg | 4.2% |
| iron | 1.62 | mg | 9.0% |
| magnesium | 27.7 | mg | 6.9% |
| phosphorus | 148 | mg | 21.1% |
| potassium | 365 | mg | 14.0% |
| sodium | 417 | mg | 18.1% |
| zinc | 1.21 | mg | 11.0% |
| copper | 0.162 | mg | 18.0% |
| manganese | 0.12 | mg | 5.2% |
| selenium | 14.6 | mcg | 26.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 344 | mg | 49.1% | 163% |
| Isoleucine | 559 | mg | 39.9% | 141% |
| Leucine | 990 | mg | 36.3% | 123% |
| Lysine | 1068 | mg | 50.9% | 169% |
| Methionine | 460 | mg | 43.8% | 152% |
| Phenylalanine | 917 | mg | 52.4% | 170% |
| Threonine | 548 | mg | 52.2% | 166% |
| Tryptophan | 136 | mg | 48.6% | 156% |
| Valine | 582 | mg | 32.0% | 110% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Boneless chicken thighs, cubed 600 g
- Plain yogurt 100 g
- Tomato puree 400 g
- Heavy cream 150 ml
- Butter 60 g
- Garlic, minced 4 cloves
- Fresh ginger, grated 1 tbsp
- Garam masala 2 tsp
- Ground cumin 1 tsp
- Chili powder 1 tsp
- Sugar 1 tsp
- Salt to taste
Instructions
- 1
Marinate the chicken in the yogurt with half the garlic, ginger and a teaspoon of garam masala for 30 minutes.
- 2
Sear the chicken in a hot pan with a little butter until browned on all sides, then set aside.
- 3
Melt the remaining butter and gently fry the rest of the garlic and ginger with the cumin and chili powder.
- 4
Add the tomato puree and sugar, season with salt and simmer for 12 minutes until rich and thickened.
- 5
Stir in the cream and remaining garam masala, then return the chicken and simmer for 10 minutes until tender.
- 6
Finish with an extra knob of butter for gloss and serve with naan or basmati rice.