Creamy Tuscan Butter Chicken

24 mins
Serves 6
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Directions

  1. 1Dice 600g of raw chicken. Add oregano, olive oil, garlic, cumin, and chili flakes. Mix well.
  2. 2Dice 600g of raw chicken. Add oregano, olive oil, garlic, cumin, and chili flakes. Mix well.
  3. 3Dice 600g of raw chicken. Add oregano, olive oil, garlic, cumin, and chili flakes. Mix well.
  4. 4Pan-fry the chicken on high heat for 10 minutes until golden brown. Alternatively, you can use the oven or air fryer.
  5. 5Pan-fry the chicken on high heat for 10 minutes until golden brown. Alternatively, you can use the oven or air fryer.
  6. 6Pan-fry the chicken on high heat for 10 minutes until golden brown. Alternatively, you can use the oven or air fryer.
  7. 7In a pan, melt 30g of light butter on low heat. Add garlic, onion, and tomato paste.
  8. 8In a pan, melt 30g of light butter on low heat. Add garlic, onion, and tomato paste.
  9. 9In a pan, melt 30g of light butter on low heat. Add garlic, onion, and tomato paste.
  10. 10Add 200ml of skimmed milk (or milk of choice), low-fat cream, cheese, spinach, and the cooked chicken. Stir to combine.
  11. 11Add 200ml of skimmed milk (or milk of choice), low-fat cream, cheese, spinach, and the cooked chicken. Stir to combine.
  12. 12Add 200ml of skimmed milk (or milk of choice), low-fat cream, cheese, spinach, and the cooked chicken. Stir to combine.
  13. 13Let it simmer until rich and creamy.
  14. 14Let it simmer until rich and creamy.
  15. 15Let it simmer until rich and creamy.
  16. 16Meanwhile, boil 200g of uncooked rice.
  17. 17Meanwhile, boil 200g of uncooked rice.
  18. 18Meanwhile, boil 200g of uncooked rice.
  19. 19Serve the creamy Tuscan butter chicken over rice.
  20. 20Serve the creamy Tuscan butter chicken over rice.
  21. 21Serve the creamy Tuscan butter chicken over rice.

Ingredients

  • 600 g Raw Chicken
  • 600 g Raw Chicken
  • 600 g Raw Chicken
  • 1 Tbsp Oregano
  • 1 Tbsp Oregano
  • 1 Tbsp Oregano
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 1 Tbsp Garlic
  • 1 Tbsp Garlic
  • 1 Tbsp Garlic
  • 1 Tbsp Cumin
  • 1 Tbsp Cumin
  • 1 Tbsp Cumin
  • 1 Tbsp Chili Flakes
  • 1 Tbsp Chili Flakes
  • 1 Tbsp Chili Flakes
  • 30 g Light Butter
  • 30 g Light Butter
  • 30 g Light Butter
  • 1 Tbsp Onion
  • 1 Tbsp Onion
  • 1 Tbsp Onion
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Tomato Paste
  • 200 ml Skimmed Milk
  • 200 ml Skimmed Milk
  • 200 ml Skimmed Milk
  • 1 Tbsp Low Fat Cream
  • 1 Tbsp Low Fat Cream
  • 1 Tbsp Low Fat Cream
  • 1 Tbsp Cheese
  • 1 Tbsp Cheese
  • 1 Tbsp Cheese
  • 1 handful Spinach
  • 1 handful Spinach
  • 1 handful Spinach
  • 200 g Uncooked Rice
  • 200 g Uncooked Rice
  • 200 g Uncooked Rice

Equipment

knifecutting boardfrying panspoonpot