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    You are in: Home / Recipes / Quick Butter Chicken Curry Recipe
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    Quick Butter Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Andtototoo!'s Note:

    There are a lot of butter chicken recipes on this site, but this one is quicker than most.

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    Units: US | Metric


    1. 1
      Cut the chicken thighs into bite-size pieces and place in a mixing bowl. Add 2 Table. tandoori masala spice mixture to the chicken and stir to blend. Set aside.
    2. 2
      In a large nonstick frying pan put the oil and heat over medium-high heat.
    3. 3
      When the oil is hot, add the onion and stir-fry until the onion is golden.
    4. 4
      Add the garlic and stir one minute.
    5. 5
      Add the chicken pieces to the pan and the butter and cook until you get some brown spots on the chicken. Flip the chicken over occasionally with a spatula.
    6. 6
      In a mixing bowl put the tomato sauce, 1 1/2 cups heavy cream, cayenne, garam masala, sugar, salt and turmeric. Stir until everything is well mixed.
    7. 7
      When the chicken is cooked throughout, add the sauce from the mixing bowl and stir to blend. Reduce heat to medium or medium-low.
    8. 8
      At this time, you may check to see if you want to add 1/2 cup or so more of the cream.
    9. 9
      Check for salt. If desired, add a little more of the tandoori masala spice mixture to the sauce.
    10. 10
      Heat only until the sauce is just hot, stirring frequently.
    11. 11
      Can be eaten with either Indian bread or rice.

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    Nutritional Facts for Quick Butter Chicken Curry

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 582.4
    Calories from Fat 479
    Total Fat 53.3 g
    Saturated Fat 23.7 g
    Cholesterol 180.8 mg
    Sodium 924.5 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 1.5 g
    Sugars 4.6 g
    Protein 18.8 g

    The following items or measurements are not included:

    tandoori masala

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