Chicken Tender Makhani

Name: Chicken Tender Makhani
Total time: 40 min
Yield: 1490 g
Ingredients: Maeil Low Fat Milk 1% 100 ml; Vermont Curry Gold (Spicy) 10 g; Oyster Mushroom 120 g; Cherry Tomato 300 g; Raw Cabbage 350 g; Beksul Cream Chicken Makhani Curry 170 g; Chicken Tenderloin 300 g; Onion 120 g; Butter 20 spoon

Cook 40 min 1,046 kcal

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Ingredients

Main ingredients

Maeil Low Fat Milk 1% 100 ml
Vermont Curry Gold (Spicy) 10 g
Oyster Mushroom 120 g
Cherry Tomato 300 g
Raw Cabbage 350 g
Beksul Cream Chicken Makhani Curry 170 g
Chicken Tenderloin 300 g
Onion 120 g
Butter 2 spoon

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 89.3 g 33%

Protein 92.64 g 35%

Fat 38.11 g 32%

Serving size 1490g

Cooking steps

1

Cut the chicken tenders into bite-sized pieces.
2

Mince garlic and ginger.
3

Heat cooking oil in a pan and sauté the chicken tenders.
4

Add onion and cook until translucent.
5

Add tomato puree, minced garlic, and minced ginger, and sauté together.
6

Stir in yogurt and fresh cream, and simmer over medium-low heat.
7

Season with garam masala, cumin, chili powder, and salt.
8

Transfer the finished Chicken Tender Makhani to a plate.

Chicken Tender Makhani

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