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Butter chicken

Butter chicken

Butter chicken

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 serving

Ingredients

  • 3 tbsp of butter
  • 1 1/2 cup of chicken cut in cube
  • 1 French shallot
  • 1 pqt of white mushroom
  • 1 onion
  • 2 tbsp of ginger fresh
  • 2 garlic glove
  • 1 tbsp of olive oil
  • 1 tbsp of curry
  • 1/2 tsp of garlic powder
  • 1 can of condensate tomato soup 284 ml
  • 284 ml of 35% cream measure in your tomato soup can
  • 3 tbsp of fresh coriander
  • 1 cup of basmati rice
  • 2 cup of water
  • Black pepper

Instructions

  • Whit the chop n’ prep, chop the French shallot, garlic and ginger.
  • In the 1.75L of the tupperwave Stack cooker, put the ginger, garlic, French shallot, the curry and garlic powder whit 1 tbsp. of olive oil. Cook for 1 minute.
  • Add the butter and melt for 30 second.
  • Add the chicken
  • Whit the power chef, chop the onion and the mushroom and add to the chicken.
  • In the shaker, mix the tomato soup and the cream. Pour on the chicken.
  • In the 3L of the Tupper wave, put the rice and water.
  • Cook for 25 minutes at high whit the cover.
  • Chop the coriander whit the chop n’ prep and add to the chicken.

 

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