Is Indian Butter Chicken Full of Nutrition?
Did you know Butter Chicken, is also known as Murgh Makhani, is a popular Indian dish that is believed to have originated in the late 1950s in Delhi, India. The dish is said to have been created by the founder of the Moti Mahal restaurant, Kundan Lal Gujral, who wanted to use up leftover Tandoori chicken by simmering it in a rich and creamy sauce made from butter, tomato, and spices.
The dish quickly became popular among customers and became a staple in Indian cuisine. Over time, Butter Chicken has been adapted and evolved in different regions, leading to variations in ingredients and preparation methods.
Now that you have a little knowledge about it its history and paid homage to the founder of Moti Mahal Restaurant for blessing us with such a delicious cuisine, let’s first look into this simple Butter Chicken recipe.
Butter Chicken
Equipment
- 1 Saucepan Dutchpan will also work
- 1 Mixer Grinder Required to make puree
Ingredients
- 1.5 lbs boneless chicken cut into bite-sized pieces
- 2 pcs medium onions Pureed
- 3 pcs cloves garlic Minced
- 1 inch Ginger Minced
- 3 pcs Tomatoes Diced
- 0.5 cup Heavy Cream
- 1 tsp Garam masala
- 1 tsp Paprika
- 1 tsp Ground Cumin (Jeera)
- 1 tsp Turmeric
- 1 Salt to Taste
- 0.5 cup Butter
- 1 Fresh Cilantro Corriander For Garnish
Instructions
- In a large saucepan or Dutch oven, heat the butter over medium heat. Add the pureed onions, ginger, and garlic and cook until the onions are soft and translucent, about 5-7 minutes.
- Add the canned tomatoes, garam masala, paprika, cumin, turmeric, and salt to the pan. Stir to combine and cook until the spices are fragrant, about 2 minutes.
- Add the chicken to the pan and stir to coat it in the sauce. Cover the pan and cook the chicken until it is just cooked through, about 10-15 minutes.
- Stir in the heavy cream and let the sauce simmer until it has thickened slightly, about 5 minutes.
- Serve the butter chicken over rice, garnished with fresh cilantro, if desired.
Taking this sample recipe as the base, we have prepared a here is a rough estimate of the nutritional content per serving of the butter chicken recipe (assuming 4 servings):
- Calories: approximately 800-900 calories per serving
- Fat: approximately 60-70 grams per serving, including 30-40 grams of saturated fat
- Protein: approximately 50-60 grams per serving
- Carbohydrates: approximately 20-30 grams per serving
- Fiber: approximately 3-4 grams per serving
- Vitamin A: Approximately 10% of the recommended daily value (DV)
- Vitamin C: Approximately 2-3% of the recommended daily value (DV)
- Calcium: Approximately 4-6% of the recommended daily value (DV)
- Iron: Approximately 4-6% of the recommended daily value (DV)
As you can see, our Indian Butter Chicken is a rich source of Protein, and energy source as well as a good source for daily Vitamin A intake. Further, it contains both saturated as well as unsaturated fat, making it a dish best avoided by those with heart-related ailments as well as its high calorific value making it a rather heavy meal.
Please note that these values are rough estimates and may vary based on the specific ingredients used and serving size. Nutritional content can also vary based on preparation methods and serving size. For a more accurate analysis, it is best to consult a nutrition database or a licensed nutritionist.
With all this information we can safely say that Butter Chicken is indeed a nutritious dish and can be consumed, keeping in mind its high calorie count as well as fat proportion.
