| Carbohydrates | 25.6 g |
| Energy | 435.4 kcal |
| Fats | 27.1 g |
| Fiber | 3.8 g |
| Protein | 27.4 g |
| Saturated Fats | 12.2 g |
| Sodium | 779.6 mg |
-
Total
60 -
difficulty
Easy -
Cost
Easy Butter Chicken
Utensils
-
Pan
-
Mini electric chopper
Ingredients
Portions: 4
- 1/2 Cup Nuts, Cashew Nuts, Dry Roasted, Without Salt Added (soaked in equal amount of hot water)
- 0.5 Pound Chicken breast (cubed)
- 1 Teaspoon MAGGI® Season-Up All Purpose
- 3 Tablespoons Butter
- 2 Mediums Onion (finely chopped)
- 1 Teaspoon Ginger (minced)
- 2 Teaspoons Ground Coriander (Dhania powder)
- 1 Teaspoon Chilli Powder
- 1/4 Teaspoon Turmeric Powder
- 3 Cubes MAGGI® Onion and Garlic Cubes
- 1/4 Cup Tomato Puree
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Fenugreek/ Mathee
- 1 1/4 Cup CARNATION® Full Cream Evaporated Milk
- 1 Teaspoon Garam Massala
- 1 Tablespoon Chadon Beni/Culantro (finely chopped)
Instructions
- 1.Allow cashews to soak for 30 minutes until soft and blend until smooth. Set aside (this mixture will be slightly chunky).
- 2.Season chicken breast with Season Up All Purpose and set aside.
- 3.Heat 1 tablespoon of butter in a pan and add the minced onions. Cook until golden brown. Add ginger, garlic, coriander, chili powder, turmeric and Onion & Garlic Cubes stirring to mix well.
- 4.Add tomato puree, tomato paste and cook for 3 minutes or until the mixture is bubbling.
- 5.Add fenugreek, 1 cup of Evaporated Milk and seasoned chicken, stirring to incorporate. Cover and let simmer for 10 minutes stirring occasionally to prevent chicken from sticking.
- 6.Uncover and cook for another 2 minutes. Add remaining Evaporated Milk, if the sauce is still too thick add more to suit.
- 7.When finished add garam masala, 3 tablespoons of the cashew mixture and remaining butter. Stirring to combine.
- 8.Server hot, garnished with chadon beni.
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