Butter Chicken Recipe

50 mins

4 persons

600g Chicken Thigh

1 tbsp Ginger (chopped)

2 tbsp NESTLÉ cream

1 tsp Red Chilli Powder

1 tsp Garam Masala

1 tsp Soft Butter

2 tsp MAGGI Concentrated Chicken Stock (Less Salt)

500g Tomato (seed removed and cut into quarter size)

1 large Onion (chopped)

3 Green chillies (seeded and chopped)

5 cloves Garlic (chopped)

1 tbsp Ginger (chopped)

1 tsp Garam Masala

100g Cashew Nut (soaked in 50ml warm water and grind into a paste)

4 tbsp Butter

50ml Water

2 tsp MAGGI Concentrated Chicken Stock (Less Salt)

Blender

1.	Heat butter, Pan-fry marinated chicken till lightly brown, dish up for later use.
2.	Sauté chopped onion, garlic, ginger and green chillies in butter, fry till aromatic, toss in garam masala. Add in tomato cook till soft and add in seasoning.
3.	Pour the tomato mixture into a blender; puree the mixture and bring back to boil. Add in cashew nut paste stir till gravy slightly thicken, add in the chicken and cook for 5 minutes till chicken tender.
4.	Transfer into a serving plate and serve with steamed rice.

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