INGREDIENTS

Chicken Butter Massala with

  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 medium onions or 300 g, chopped
  • 2 teaspoons garlic, mashed
  • 2 teaspoons fresh ginger, chopped
  • 2 teaspoons ground garam masala
  • 1 teaspoon chili powder
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • 2 teaspoons cumin seeds
  • 10 whole cardamom pods
  • 1 teaspoon whole black peppers
  • 2 cubes MAGGI Chicken Stock
  • 3 medium tomatoes or 450 g, peeled and cut into cubes
  • 3 tablespoons tomato paste
  • 2/3 cup yoghurt or 150 ml
  • 2 cups water or 500 ml
  • 750 g boneless and skinned chicken breasts
  • 2/3 cup whipping cream or 150 ml
  • 1 pinch salt to taste
  • 2 tablespoons chopped coriander leaves

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NUTRITIONAL INFORMATION

Chicken Butter Massala with

  • Energy 458 (Kcal)
  • Protein 40 (g)
  • Carbohydrate 21 (g)
  • Total Fat 24 (g)
HOW TO PREPARE

Chicken Butter Massala with

1
Heat oil and butter together in a saucepan and fry chopped onions for 5 minutes or until they become golden in color.
2
Add garlic, ginger, garam massala, chili powder, coriander, cumin seeds, bay leaves, cardamom, black pepper and MAGGI Chicken Stock cubes. Stir for 1 minute.
3
Add tomatoes and tomato paste and stir for another minute. Add yogurt and water and bring to boil then simmer on low heat for 10 minutes.
4
Blend mixture very well in a food processor then return back to the pot.
5
Add chicken cubes to the sauce and simmer for 10 minutes on low heat or until chicken is tender.
6
Add cream and bring to boil then let it simmer for another 5 minutes.
7
Garnish with fresh coriander and serve with white rice.
REVIEWS

Chicken Butter Massala with

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