BUTTER CHICKEN WITH RICE USING BETAQUIK
24th June 2020
FAT: 28.62g PRO: 9.30g CHO: 15.00g Kcals 355
Notes
Mo’s tip: Blending the tomato and pepper helps with the consistency and also ensures a more even distribution if you batch up.
The butter chicken can be frozen but it is always best to cook the rice fresh when it is needed.
Ingredients
- 13g Onion
- 7g Butter
- 3g Olive oil
- 28g Green pepper
- 37g Tomatoes
- 90g Betaquik
- 31g Chicken breast
- 16g Basmati rice - MORRISONS
- You will also need some seasoning, a pinch of chilli powder, ½ teaspoon garam masala and ¼ teaspoon GIA garlic paste.
Instructions
- Heat oil and butter on a medium heat.
- Add chopped onions and garlic, cook for 1 minute.
- Blend chopped tomato and sliced green pepper in a blender or food processor; add to the onion mix with the garam masala, chilli and seasoning as desired.
- Stir in the Betaquik and cook until heated through.
- Stir in the sliced raw chicken, simmer for 10 – 15 minutes. It does thicken up if you don’t cover the pan
- Boil the rice in salted water and serve with the butter chicken
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