Butter Chicken Curry
The classic Indian dish.
Ingredients
For the butter chicken curry:
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Vegetable oil 30 ml
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Onion 500 g
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Tinned tomatoes 400 g
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Chicken Thigh, skinless & boneless 1000 g
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Water cold 400 ml
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Honey 20 g
Preparation
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For the butter chicken curry:
- Heat the oil in the pan, add the garlic, ginger and onions cook until the onions are soft and golden brown in colour.
- Add the KNORR PATAK’s butter chicken paste and 200ml water. Cook on a medium heat until the water has evaporates and there is a little oil separation on the side of the pan.
- Add the chopped tomatoes, cook for 3-4 minutes and blend until smooth.
- Add the chicken and cook until sealed
- Add 200ml water and simmer until the chicken is thoroughly cooked
- Stir in the butter and MEADOWLAND professional. Simmer for 2-3 minutes and serve.
