Butter Chicken

Name: Butter Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 500 g Chicken Breast (Diced); 1 tb Lemon Juice; 3 tb Tomato Paste; 60 g Roasted Cashews; 1/2 Large Onion (Finely Chopped); 30 g Butter Chicken Blend (Aussie Spices); 125 ml (1/2 c) Natural Yoghurt; 125 ml (1/2 c) Thickened Cream; 30 g Butter; 1 tb Vegetable Oil; 1 c Water

Jon Hellström @cook_19502779

Butter Chicken

Jon Hellström @cook_19502779

Saved

Ingredients

4 servings

Meats
500 gChicken Breast (Diced)
Vegetables
1 tbLemon Juice
3 tbTomato Paste
60 gRoasted Cashews
1/2Large Onion (Finely Chopped)
Flavour
30 gButter Chicken Blend (Aussie Spices)
125 ml (1/2 c)Natural Yoghurt
125 ml (1/2 c)Thickened Cream
30 gButter
1 tbVegetable Oil
1 cWater

Saved

Steps

1

Combine spice blend with the yoghurt, add the lemon juice and the chicken and stir well.
2

Set aside. Finely chop half of the cashews and save the remaining to garnish.
3

Fry onion in the butter and oil until softened, add the chicken and marinade, tomato paste, chopped cashews, water. Cook for a few minutes, lower the heat and simmer for 12 minutes.
4

Stir in the cream and sunset for a further 10 minutes.
5

Garnish with cashews and serve with rice.