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Ingredients 21 items

  • 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

How to prepare

  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.

Nutritional informations

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