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• 500g chicken breasts
• Ginger Paste
• GArlic Paste
• 125gm Tomatoes
• 250gm Onions
• Yoghurt

Marinate - diced chicken breasts with 1 tbsp of yoghurt, a pinch of salt and half a tsp of pepper powder for an hour. Bake in a pre-heated oven for 20 mins.

Warm half a tbsp of butter and 1 tbsp of oil in a pan. Sauté roughly chopped onions until soft, and add 1 tbsp of garlic paste and 1 tbsp of ginger. (Add 2-3 green chillies for heat!!)

Sauté for another 3 -4 mins. Add tomatoes, salt to taste and tbsp of Mulalai Butter Chicken spice mix. Saute for 4-5 mins or until well mixed. Let it cool and the blend to a paste in the food mixer.

In a hot pan, add 2 tbsp of butter, pour in the blended paste and an equal amount of water and bring to the boil. Cook the chicken in the mix and add more water if needed.

Pour over some double cream, if wanted and garnish generously with coriander leaves.

Tags Butter Chicken