Easy Butter Chicken

Let's cook it
Difficulty Easy
Cooked by 1 person
Portions: 4
Total 60 min

Ingredients

  • 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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