Butter Chicken

  • cooking time
    30 m
  • calories per serve
    367 cal
  • serves
    4
500 g
chicken fillet, cut into chunks
2 tsp
ground cumin
1 tsp
turmeric
1 tsp
ground paprika
2 tsp
garam masala
2 tsp
flour
10 g
butter
1
red chilli, seeds removed, chopped
2 tsp
garlic puree
1 tsp
ginger puree
140 g
tomato paste
1 cup (250 ml)
water
250 ml
chicken stock
300 ml
CARNATION Lite Cooking Cream
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
1536.46
25.26
23.68
11.73
12.99
7.77
346.14
2.99
Average Quantity
per:
100 g
412
7
6
3
3
2
93
1
0

Method

  1. Combine ground spices and flour,  add to chicken, mix well. Heat large frying pan, add butter, chilli, garlic and ginger, fry over medium heat for 1 minute.

  2. Add prepared chicken, cook until lightly browned.  Add tomato paste and water, bring to boil. Reduce heat, simmer for 5 minutes.

  3. Add  Lite Cooking Cream then bring to boil, simmer for 10 minutes or until chicken is cooked through

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