Monday, July 11, 2016

Butter Chicken Curry Recipe

Butter Chicken Curry
Butter Chicken Curry

Yield: 10 servings


2.00 kg Chicken breast, boneless, skinless
100.00 ml Knorr Patak's Butter Chicken Paste
100.00 g Coriander
300.00 g Yoghurt
200.00 ml Cream, fresh
5.00 g Knorr Chicken Bouillon Powder
120.00 g Onions
12.00 g Garlic Cloves
1.50 kg Basmati rice


1. Mix the chicken breast cubes,100ml plain yoghurt with the Knorr Patak’s Butter Chicken Pastes and marinate for 6 hours.
2. In a large pot, heat the oil. Fry the chopped onions and chopped garlic on medium heat till golden brown. Add the chicken and fry till good brown colour is achieved.
3. Add the Knorr Chicken Bouillon Powder and 250ml water, simmer for 5minutes. Add the cream and yoghurt and simmer for 3 more minutes.
4. Stir in the toasted cashew nuts, serve over basmati rice and garnish with coriander leaves.
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