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Heart Failure

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


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


For the chicken marinade:
 Cut the chicken into large chunks.
Make the marinade by mixing the yoghurt, ground almond, 2 cloves of garlic, 2cm 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 1cm 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 marinaded 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.