Indian Butter Chicken
Creamy butter chicken in aromatic tomato-cashew sauce with basmati rice.
- 40 min
- 818 kcal / serving
- medium
- Protein
- 65 g
- Fat
- 51 g
- Carbs
- 23.5 g
Contains: milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g chicken breast
- 200 ml passata
- 150 ml heavy cream
- 50 g cashew nuts
- 1 onion
- 2 cloves garlic
- 3 cm ginger
- 2 tbsp butter
- 2 tsp garam masala
- 1 tsp turmeric
- Salt
Method
- Cut chicken breast into pieces and marinate with garam masala and turmeric.
- Melt butter in a pot, sauté finely chopped onion, garlic, and ginger for 3 minutes.
- Add chicken and cook for 5 minutes.
- Add passata and cashew nuts, simmer for 15 minutes.
- Lightly blend the sauce with an immersion blender for a creamy consistency.
- Stir in cream and simmer for another 5 minutes.
- Season with salt and serve, e.g. with basmati rice.
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