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Peanut Butter Chicken

A tasty and healthy recipe for Butter Chicken with a peanut butter twist. This is an Indian dish featuring super tender chicken in a creamy tomato sauce.

With meat
Main course
HealthyAsian
40 minutes
4 people

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Butter Chicken Westlandpeppers
Peanut Butter Chicken

A tasty and healthy recipe for Butter Chicken with a peanut butter twist. This is an Indian dish featuring super tender chicken in a creamy tomato sauce.

With meat
Main course
HealthyAsian
40 minutes
4 people

Share:

Butter Chicken Westlandpeppers

Here's how to make it

1
Halve the peppers, get rid of the seeds, then pop them and the tomatoes into a large non-stick frying pan over high heat. Flip them a few times until they're lightly charred all around.

2
While you're doing that, peel and finely chop the garlic and ginger. In a bowl, mix 2 tablespoons of garam masala, a pinch of sea salt and black pepper, and 2 tablespoons of yogurt. Now, deeply score the chicken fillets about 1 cm apart and really rub that yummy yogurt marinade in.

3
Scoop the charred tomatoes and peppers onto a board or into a bowl, then pop the pan back on the heat. Cook the chicken fillets in 1 tablespoon of olive oil in the same pan over medium heat for about 10 minutes, flipping them halfway through.

4
Meanwhile, chop the peppers into pieces. Transfer the chicken fillets to a cutting board, then add the tomatoes, peppers, and 4 tablespoons of peanut butter to the pan. Pour in 400ml of boiling water and stir well. Let the sauce simmer vigorously for 2 minutes. Once it starts to thicken, pop the chicken fillets back into the pan for another 2 minutes, turning them a few times until they're warm and cooked through, then scoop them onto a board.

5
Take the pan off the heat, season the sauce, and stir in the rest of the yogurt. Slice the chicken and serve it with the sauce and your choice of rice and/or naan bread.

Tip

1
For a vegetarian option, swap the chicken for 4 eggplants. Bake/grill the eggplants for a total of 10 minutes, just like the chicken, flipping halfway through. Cut them into 3cm cubes and serve with the sauce and rice and/or naan bread.

Ingredients

1 red, 1 green, and 1 yellow
600 g
  • 600 g chicken fillet
  • 2 tbsp Garam Masala spices
  • 8 tbsp (low-fat) yogurt
  • 4 tbsp peanut butter
  • 4 cloves of garlic
  • 6 cm ginger root
  • Serve with rice and/or naan bread

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Address

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2678 KZ De Lier

Phone

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Email

westlandpeppersinfo@gmail.com

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