Butter chicken - jasmine rice
Weight of one portion
490 g
Weight without side dish
240 g
Weight of one portion (g) +-10 %Allergens
7
Materials
| Bay leaf | 0,5 g |
| Garlic | 3 g |
| Cloves whole | 0,5 g |
| Chili for Indian curry | 1 g |
| Cardamom whole | 0,3 g |
| Coriander | 0,5 g |
| Garam masala | 3,5 g |
| Fenugreek | 1,5 g |
| Chopped tomatoes | 50 g |
| Cornstarch | 5 g |
| Salt | 2 g |
| Yellow onion | 17 g |
| Sugar | 4 g |
| Chicken breast | 150 g |
| Butter | 10 g |
| Oil | 4 ml |
| Heavy cream | 40 ml |
| Ginger | 2 g |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 4020 kJ | 34,61 g | 118,48 g | 43,87 g |
| Food without side dishes | 2002 kJ | 28,64 g | 17,60 g | 37,61 g |
Description
Blend ginger, garlic, chili seasoning, and salt into a paste, and marinate the sliced chicken in it. Reserve some of the paste for seasoning the sauce. Heat oil in a pan and sear the chicken. Remove the chicken and add more oil to the pan, followed by onions, tomatoes, garam masala, bay leaf, coriander, cloves, cardamom, and the remaining spice paste. Add water and bring to a boil. Add the seared chicken, cream, butter, fenugreek, and season with sugar and salt. Thicken with soaked starch, and simmer gently together. Reheat the meat under a lid at 125°C with steam.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof