Butter Chicken
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 160 kcal | 8% |
| Fat | 9.8 g | 14% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 4.3 g | 2% |
| of which sugars | 4.0 g | 4% |
| Protein | 13.1 g | 26% |
| Salt | 0.56 g | 9% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
16% Fat Cream (Cows' Milk), Water, Tomato Paste, Onion, Butter (Cows' Milk) (4%), Garlic Purée, Ginger Purée, Cashew Nut, Sugar, Rapeseed Oil, Salt, Coriander Leaf, Smoked Paprika, Green Chilli Purée, Coriander, Cumin, Lemon Juice, Fenugreek, Cardamom, Cinnamon, Mace, Colour: Paprika Extract, Ginger Powder, White Pepper, Chilli Powder, Paprika, Clove, Nutmeg, and Bay Leaf.
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Meals with poultry”: 4.48 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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