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Brandie Leann
Butter chicken with palak paneer
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Ingredients
- 1 kilogram chicken breast
- 1 teaspoon chili powder
- 1 lemon
- 200 gram butter
- 2 onion
- 4 clove garlic
- 4 tablespoon yellow curry paste
- 4 tablespoon curry paste
- 1 fresh ginger
- 400 milliliters sifted tomato
- 1 tablespoon honey
- 2 cinnamon stick
- 250 milliliters full yogurt
- 1 bunch fresh coriander
- 8 tablespoon olive oil for the palak paneer
- 3 clove garlic for the palak paneer
- 1 fresh ginger for the palak paneer
- 2 dried chili pepper for the palak paneer
- 1 onion for the palak paneer
- 2 teaspoon cumin powder (djinten) for the palak paneer
- 1 teaspoon coriander powder (ketoembar) for the palak paneer
- 1 teaspoon turmeric for the palak paneer
- 1 kilogram Spinach for the palak paneer
- 2 meat tomato for the palak paneer
- 250 gram feta for the palak paneer
Directions
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Sprinkle the chicken with chilli powder and drizzle with lemon juice.
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Heat 75 grams butter and fruit the onions and garlic. Scoop the chicken through and fry until light brown.
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Add the curry paste, ginger, tomatoes, honey and cinnamon sticks and simmer for about 15 minutes.
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Meanwhile, make the palak paneer. Heat half the oil and fry the garlic, ginger, chili pepper, onion, cumin, coriander powder and turmeric 2-3 minutes.
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Spoon the spinach into portions and stir-fry until it has shrunk. Scoop the tomato cubes through.
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Heat the rest of the olive oil and fry the cheese cubes light brown. Serve them on the spinach.
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Remove the cinnamon sticks from the butter chicken. Stir in the yogurt and other butter and sprinkle with the coriander.
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Tasty with flat bread and (basmati) rice.
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20 minMain disholive oil, pancetta, leeks, lemon, Mozzarella, Mozzarella, flat leaf parsley, Parmesan cheese,penne with leeks, pancetta and parmesan
Nutrition
1230Calories
Sodium0% DV0g
Fat132% DV86g
Protein170% DV85g
Carbs8% DV24g
Fiber0% DV0g
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