Serves 4
Directions
- 1Slice your chicken into strips.
- 2Add fresh garlic, tomato paste, salt, black pepper, onion powder, cinnamon, paprika, olive oil, and lemon juice to the chicken.
- 3Mix till the color changes.
- 4Oven bake for 15 minutes at 190C / 375F or air fry for 12 minutes at 190C / 375F.
- 5Add light butter to a pan with sliced onion.
- 6Cook for 5 minutes before adding fresh tomatoes, cashew nuts, and butter chicken seasoning (salt, pepper, paprika, garlic powder, turmeric, cumin, garam masala).
- 7Cook till soft.
- 8Turn off the heat.
- 9Add low fat yogurt then mix.
- 10Add it all in a blender cup.
- 11Blend till smooth.
- 12Serve with golden rice (basmati rice seasoned with salt, paprika, turmeric), shawarma chicken, and a side of salad (chopped tomato, sliced red onion, chopped parsley, salt, pepper, garlic powder, squeeze of lemon).
Ingredients
- 800 g Chicken Breast Cubed
- 4 Garlic Cloves Minced
- 20 g Tomato Paste
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Onion Powder
- 1 tsp Cinnamon
- 2 tsp Paprika
- 2 tsp Olive Oil
- Lemon Juice
- 30 g Light Butter
- 1 Medium Onion Sliced
- 2 Large Tomatoes Chopped or Canned Tomatoes
- 40 g Cashew Nuts
- 120 g Low Fat Yogurt
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Garam Masala
- 500 g Cooked Basmati Rice
- Salt
- Paprika
- Turmeric
- Chopped Tomato
- Sliced Red Onion
- Chopped Parsley
- Salt
- Pepper
- Garlic Powder
- Squeeze of Lemon
Equipment
ovenair fryerpanblender cup
Tips
- Marinate the chicken overnight for best flavor.
- Oven bake chicken for 15 minutes at 190C / 375F.
- Air fry chicken for 12 minutes at 190C / 375F.
- Make the golden rice while the chicken is cooking.
- It is recommended to make the butter chicken sauce first before cooking the chicken and rice.
- Add a little milk to the butter chicken sauce before blending for a smoother consistency.
- The butter chicken sauce can be stored in a squeezy bottle or served with a spoon.
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