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Butter Chicken
0'
Not included in this recipe
Fish
Egg
Crustaceans
Ingredients
Servings
-
6 Portions
+
Chicken breast, cut into medium pieces
700 grams Chicken breast, cut into medium pieces
sunflower oil
1 tablespoon sunflower oil
Tomato with juice
400 grams Tomato with juice
MAGGI® Indian Cooking Paste
3 tablespoons MAGGI® Indian Cooking Paste
Water
2 cups Water
Cashew
5 tablespoons Cashew
Cooking cream
1/2 cup Cooking cream
Coriander leaves, chopped
2 tablespoons Coriander leaves, chopped
Tomatoes, diced
2 Mediums Tomatoes, diced
Cucumbers, diced
2 Mediums Cucumbers, diced
Lettuce, finely chopped
1/3 Head Lettuce, finely chopped
fresh lemon juice
1 Medium fresh lemon juice
Olive Oil
1 tablespoon Olive Oil
salt
1 pinch salt
Butter Chicken
Nutri value
| Carbohydrates | 34.28 g |
| Energy | 478.8 kcal |
| Fat | 32.49 g |
| Protein | 22.82 g |
| Fiber | 4.14 g |
| Sodium | 775.88 g |
| Sugar | 8.68 g |
Instructions
4 Steps
30'
Total
5'Preparation
45'Cooking
0'Waiting
Step by step
1 of 4
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Step 1
In a medium pot, sauté chicken in vegetable oil until golden, add tomato puree and cook for 1-2 minutes.
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2 of 4
0'
Step 2
Add MAGGI® Indian Cooking Paste, water, and cashews and simmer over medium heat for 25 minutes until chicken is fully tender.
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3 of 4
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Step 3
Stir in cream and cook for another 10 minutes, remove from heat and transfer to a serving dish and garnish with chopped coriander leaves.
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4 of 4
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Step 4
Serve with paratha bread or white rice.
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Butter Chicken
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