Maggi® Juicy Butter Chicken
45 Min
Easy
This is one of our most popular products and with good reason! We love the aromatic spices in this Maggi Juicy Butter Chicken all cooked in our easy cooking bag for a no mess, no fuss crowd pleasing dish.
Tip:
This recipe works well with tofu or sweet potato chunks and chickpeas if you fancy something plant based for a change!
Ingredients
4
Serves
ingredient_quantity
recipe ingredient
1
packet
Maggi Juicy Butter Chicken
600
g
Chicken Breast
100
ml
Water
240
g
Onion
720
g
potatoes
1
Clove
Garlic
405
g
Baby Spinach
1
tablespoon
Vegetable Oil
4
tablespoons
double cream (optional see tip)
.
Nutrition Value
Carbohydrate
39.79 g
Energy
481.41 kcal
Fat
17.14 g
Fibre
8.23 g
Protein
42.93 g
of which: saturates
6.99 g
Sodium
271.68 mg
Information per serving
Instructions
45 Minutes
-
Step 1
40 MinPreheat the oven to 180°C (160°C fan) or Gas Mark 4. Prepare the Juicy Butter Chicken according to the cooking instructions on pack. TIP: to make a more luxurious sauce swap half the water that you add to the bag for double cream instead). -
Step 2
10 MinPeel and chop the potatoes into chunks. Parboil the potatoes for 8 minutes, then drain and set aside. Heat the oil in a large non-stick pan over a medium heat. Add the sliced onions and cook until caramelised. Crush the garlic and add to the onions. Tip Leave the skin on your potatoes to increase your fibre intake if you like! -
Step 3
10 MinAdd the potatoes to the onions and garlic and continue to cook until the potatoes take on a little colour. -
Step 4
15 MinAdd the spinach to the pan, mix gently until the spinach has wilted. Serve with So Juicy Butter Chicken with the saag aloo. Ensure that the chicken is fully cooked through and piping hot.
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