Serves 4
Directions
- 1Slice your chicken into cubes.
- 2Add fresh garlic, paprika, turmeric, garam masala, chili powder, salt, pepper, low fat yogurt, and lemon juice to the chicken.
- 3Add light butter to a pan and sliced onion.
- 4Cook the onion for 5 minutes before adding canned tomatoes, more seasoning (1/2 tsp of each spice used for the chicken), and cashew nuts.
- 5Let the sauce cook, then add more yogurt.
- 6Add the sauce mixture into a blender cup with pasta water and blend until smooth and creamy.
- 7Cook the chicken in the pan for 8 minutes until golden brown.
- 8Add the blended sauce and the cooked pasta to the pan with the chicken, and mix well.
- 9Garnish with coriander and the white sauce (yogurt mixed with milk).
- 10Distribute into four equal servings and enjoy.
Ingredients
- 700 g cubed raw Chicken Breast
- 3 Garlic Cloves minced
- 1 tbsp Smoked Paprika
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 2 tsp Chilli Powder
- 2 tsp Salt & Pepper
- 100 g Low Fat Yogurt (Brand: Milbona)
- 1 Lemon Juiced
- 20 g Light Butter
- 1 Medium Onion finely sliced
- 400 g Can Chopped Tomatoes
- 0.5 tsp each spice used for the chicken
- 25 g Cashew Nuts
- 100 g Low Fat Yogurt
- 0.5 cup Pasta Water
- coriander
- 270 g Uncooked Penne Pasta
Equipment
panblender cup
Tips
- Marinate the chicken overnight for best flavour
- You can use freshly chopped tomatoes instead of canned
- Let the sauce cooldown before blending
- Cook the sauce for 5 mins before adding the yogurt
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup