Try this Butter Chicken recipe, or contribute your own.
Suggest a better descriptionHeat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.
Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 335 | ||
Calories from Fat: 91 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 94.6mg | 29 % | |
Sodium 431.2mg | 15 % | |
Potassium 772.4mg | 20 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.2g | ||
Protein 43.2g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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