Buttered Edam Chicken


Buttered Edam Chicken

For meat lovers, enjoy preparing the "Buttered Edam Chicken” filled with sliced pepper, spices and coriander; a delicious meal… for you and your family.

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    45 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


1 pack of Goody Peeled Chopped Tomatoes

1 Goody Chicken Stock Cube

700g Chicken Breast, pulled, boneless, skinless and diced

1 cup of Chopped Butter, at room temperature

2 medium Onions, finely minced

1 Tbsp Garlic, minced

3 Velor Canned Cream Plain

2 tsps Salt

1 tsp Chili Red Pepper

1 tsp Garam Masala

2 Tbsps Vegetable Oil

2 Tbsps Tandoori Masala

Green Coriander for garnish


  1. Melt half the amount of butter in a skillet over medium heat, then add the onions and minced garlic; stirring slowly for 5 minutes. Afterwards, add the chicken and stir for 10 minutes or until the mixture turns brown or has a caramel color.
  2. Melt the remaining amount of butter in another pot over medium heat, then add the tomato sauce, Velor cream, salt, chili pepper, chicken stock cube and Garam Masala; leave them for 10 minutes or until the ingredients start to boil and release bubbles. Lower the heat, then cover the pot and leave it for 10 minutes; stirring every once in a while until the mixture thickens.
  3. Add the chicken mixture to the tomatoes mixture; stir the mixture and let it simmer for 10-15 minutes or until the mixture thickens. Take it off the heat and garnish with green coriander and serve.
  4. Brown the chicken in the lit oven for 12 minutes or until it is well-cooked; afterwards, add the chicken pieces to the sauce and cook all the ingredients over low heat five minutes before serving.