ELLICSRFIED Butter Chicken with Quinoa

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Skill Level
Preparation Time 20 minutes Total Time 50 minutes
Servings 4 Cost Per Serving $2.49
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2 cupsCooked Chicken, roughly chopped
2 cupsCooked Quinoa
1Medium Onion, roughly chopped
2 clovesGarlic, crushed
1Green Chili (optional)
2 cupsCanned Diced Tomatoes
1 1/2 tbspOlive Oil
3/4 cupBalkan Yogurt or Plain Yogurt
1/4 cupCashews
1/4 cupFresh Cilantro
2 tbspGaram Masala
2 tspSmoked Paprika (or regular paprika)
1 tspTurmeric
1/2 tspSea Salt and Freshly Ground Black Pepper


  1. Place tomatoes and cashews in a blender and blend until smooth. Set aside.
  2. In a large sauté pan over medium heat, add olive oil. Add onions, chili (optional) and garlic cloves and cook for two minutes.
  3. Add your spices and continue to cook, stir often for another 5 minutes until soft and slightly golden brown. Add a touch of water if it starts to stick on the bottom of the pan.
  4. Add the purred tomatoes, bring up to a simmer and cook for about 15 minutes. (add water if it becomes too thick).
  5. Reduce heat to low, add the cooked chicken and ½ a cup of yogurt and stir through. Heat for 5 minutes and then serve over quinoa with an extra spoon of yogurt, fresh cilantro.


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