Butter Chicken

  • 05 Nov - 11 Nov, 2022
  • Mag The Weekly
  • Cookery

Ingredients

· 1 tablespoon oil

· 1 tablespoon butter

· 1 onion, diced

· 2 teaspoons ginger garlic paste

· ½ kg chicken fillets, cut into chunks

· 4 tablespoons tomato paste

· 1 tablespoon garam masala

· 1 teaspoon paprika

· 1 teaspoon fenugreek seeds

· 1 teaspoon cumin seeds

· 1 teaspoon salt

· ¼ teaspoon black pepper

· 1 cup heavy cream

· Rice or naan to serve

Method

Heat a skillet over medium-high heat. Add the oil, butter, and onions and cook the onions until lightly golden, about five minutes. Add the ginger and garlic pate and let it cook for 30 seconds, stirring, so it doesn’t burn. Add the chicken, tomato paste, and all spices. Cook for five minutes or until everything is cooked through. Add the heavy cream and simmer for 10 minutes stirring occasionally. Serve over with basmati rice or naan.

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