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Easy Butter Chicken

Indulge in the rich and flavorful taste of Easy Butter Chicken! This mouthwatering dish is made with a blend of aromatic spices, tender chicken, and creamy butter sauce, creating a meal that's both comforting and delicious. Perfectly paired with fluffy rice or warm naan bread, this recipe is sure to become a favorite for weeknight dinners or special occasions. With its simple preparation and irresistible flavor, Easy Butter Chicken is a must-try dish that will leave your taste buds craving more with every bite.
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Prep Time 40 minutes
Course Main Course
Servings 4 persons

Equipment

  • 1 Blender

Ingredients
  

  • 1/2 cup Raw cashew nuts soaked in equal part hot water
  • 1/2 lb Boneless chicken cubed
  • 1 tsp MAGGI® Season Up All Purpose
  • 3 tbsps Butter
  • 2 Onions finely chopped
  • 1 tsp Ginger minced
  • 1 tsp Garlic minced
  • 2 tsp Coriander Powder
  • 1 tsp Chili Powder
  • 1/4 tsp Turmeric
  • 3 MAGGI® Onion & Garlic Cubes
  • 1/4 cup Tomato puree
  • 1 tbsp Tomato Paste
  • 1 tsp Fenugreek / mathee
  • 1 1/4 cup CARNATION® Full Cream Evaporated Milk
  • 1 tsp Garam Masala
  • 1 tbsp Chadon beni finely chopped

Instructions
 

  • Allow cashews to soak for 30 minutes until soft and blend until smooth. Set aside (this mixture will be slightly chunky).
  • Season chicken breast with MAGGI® Season Up All Purpose and Set aside.
  • Heat 1 tablespoon of butter in a pan and add the minced onions. Cook until golden brown. Add ginger, garlic, coriander, chili powder, turmeric and MAGGI® Onion & Garlic Cubes stirring to mix well.
  • Add tomato puree, tomato paste and cook for 3 minutes or until the mixture is bubbling.
  • Add fenugreek, 1 cup of CARNATION® Full Cream Evaporated Milk and chicken, stirring to incorporate.
  • Cover and let simmer for 10 minutes stirring occasionally to prevent chicken from sticking.
  • Uncover and cook for another 2 minutes.
  • Add remaining CARNATION® Full Cream Evaporated Milk, if the sauce is still too thick add more to suit.
  • When finished add garam masala, 3 tablespoons of the cashew mixture and remaining butter. Stirring to combine.
  • Serve hot, garnished with chopped chadon beni.