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Quick Butter Chicken
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Quick Butter Chicken

Quick Butter Chicken - Recipe

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$0.00
Serves:
3-4
Cooking Time:
20 minutes
Cuisine:
Indian
Special Diets:
Gluten Free, Lactose Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 500 grams chicken breast or thigh fillets, diced into 1.5-inch pieces
  • 2 tablespoon oil/ghee
  • 2 Medium onions, pureed
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 200ml Tomato puree or passata
  • ½ cup water
  • 1 tablespoon coconut sugar or honey (optional)
  • ½ cup cooking cream (adjust to taste) (optional - Lactose free cream)
  • Fresh Coriander, chopped to garnish
  • Salt to taste

 

 

  1. Preheat the oven to 200°C. Cook 500 gms of diced chicken breast fillets in the oven for 10 minutes. Remove and set aside.
  2. Heat a pan over medium heat with 2 tablespoons of oil/ ghee. Add 2 pureed onions, 1 tsp minced ginger, 1 tsp minced garlic, and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend, ¾ cup tomato puree, salt to taste and ½ cup water. Bring the mixture to a boil and then simmer for 10 minutes.
  3. Add the cooked chicken pieces, 1 tbsp coconut sugar (optional) and ½ cup cooking cream (adjust to your taste). Simmer for 5 minutes. Garnish with chopped coriander. Serve hot with naan or rice.

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  • 500 grams chicken breast or thigh fillets, diced into 1.5-inch pieces
  • 2 tablespoon oil/ghee
  • 2 Medium onions, pureed
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 200ml Tomato puree or passata
  • ½ cup water
  • 1 tablespoon coconut sugar or honey (optional)
  • ½ cup cooking cream (adjust to taste) (optional - Lactose free cream)
  • Fresh Coriander, chopped to garnish
  • Salt to taste

 

 

  1. Preheat the oven to 200°C. Cook 500 gms of diced chicken breast fillets in the oven for 10 minutes. Remove and set aside.
  2. Heat a pan over medium heat with 2 tablespoons of oil/ ghee. Add 2 pureed onions, 1 tsp minced ginger, 1 tsp minced garlic, and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend, ¾ cup tomato puree, salt to taste and ½ cup water. Bring the mixture to a boil and then simmer for 10 minutes.
  3. Add the cooked chicken pieces, 1 tbsp coconut sugar (optional) and ½ cup cooking cream (adjust to your taste). Simmer for 5 minutes. Garnish with chopped coriander. Serve hot with naan or rice.
Mail me to send Recipes: info@spicezen.com.au

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