Butter Chicken

Butter chicken, better than from your local Indian restaurant .
Vegetarian option substitute chicken with selection of fresh veges or tofu.
Recipe serves 2-3.

Recipe ingredients

200g chicken pieces cubed per person
Large crushed garlic clove
1 Tbls of finely chopped fresh ginger
1½ tsps Garlam Marsala
1 tsp ground cumin
2-3 tsps of crushed chilli (or to taste)
2-3 tbls tomato paste
300ml cream

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Cooking Steps

  • Brown chicken in a good dollop of butter in heavy bottomed pan, once cooked remove & set aside
  • In same pan add garlic, ginger, garlam marsala, cumin and chilli cook for 1-2 minutes stirring continuously, add more butter if mixture is dry.
  • Add cream bring to slight simmer then add tomato paste, simmer for 1 minute.
  • Add back chicken and simmer until thickens. If too thick add more cream.
  • Season to taste
  • Serve with jasmine rice and flat bread