Butter Chicken Curry Paste.
Recipe Inspiration: Punjab - India
Information: Mildly spiced creamy chicken curry with butter, onion and tomatoes.
Can be used for: Paneer, Chicken and Mushrooms.
Best accompanied with: Buttered Naan / Jeera (Cumin) Rice
Butter Chicken
£3.00Price
Recipe
Ingredients
1. Saute 250g of diced boneless chicken with 20g of butter and the entire contents of this pack for 2 minutes.
2. Add 200ml of water and cook until the chicken is cooked through and the curry becomes thick.
3. Take the curry off the flame. Add 2-3 tbsp. (30-45 ml.) of fresh cream. Give it a good stir.