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Recipe

Recipe

Butter Chicken Stuffed Peppers

Butter Chicken Stuffed Peppers

Butter Chicken Stuffed Peppers

COOK TIME

COOK TIME

: 25-30 Mins

: 25-30 Mins

SERVES

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes 250ml single cream

300g canned chopped tomatoes 250ml single cream

600g boneless chicken, diced

600g boneless chicken, diced

6 lasagne sheets

6 lasagne sheets

100g cooked rice

100g cooked rice

100ml water, Salt to taste

100ml water, Salt to taste

50g grated cheese (cheddar or mozzarella)

50g grated cheese (cheddar or mozzarella)

4 large bell peppers (red, yellow, or green)

4 large bell peppers (red, yellow, or green)

200ml béchamel sauce

200ml béchamel sauce

METHOD:

Step 1

Heat 4 tbsp vegetable oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add finely chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened. In a separate bowl, mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a smooth paste, then add it to the pan and cook for 2 minutes. Add diced boneless chicken and cook for about 10 minutes until fully done. Stir in 250ml single cream and 2 tbsp butter, mix well, and simmer for 2–3 minutes until creamy. Season with salt and set aside.

Step 2

Preheat the oven to 180°C. Cut the tops off the bell peppers and remove the seeds. Mix the cooked rice with the prepared butter chicken.

Step 3

Fill each pepper with the butter chicken and rice mixture, then top with grated cheese. Place in a baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake for another 5–7 minutes until the cheese is golden. Serve hot.

Butter Chicken Stuffed Peppers

COOK TIME

: 25-30 Mins

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes 250ml single cream

600g boneless chicken, diced

6 lasagne sheets

100g cooked rice

100ml water, Salt to taste

50g grated cheese (cheddar or mozzarella)

4 large bell peppers (red, yellow, or green)

200ml béchamel sauce

METHOD:

Step 1

Heat 4 tbsp vegetable oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add finely chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened. In a separate bowl, mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a smooth paste, then add it to the pan and cook for 2 minutes. Add diced boneless chicken and cook for about 10 minutes until fully done. Stir in 250ml single cream and 2 tbsp butter, mix well, and simmer for 2–3 minutes until creamy. Season with salt and set aside.

Step 2

Preheat the oven to 180°C. Cut the tops off the bell peppers and remove the seeds. Mix the cooked rice with the prepared butter chicken.

Step 3

Fill each pepper with the butter chicken and rice mixture, then top with grated cheese. Place in a baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake for another 5–7 minutes until the cheese is golden. Serve hot.

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Butter Chicken Spice Blend

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