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Butter Chicken

Butter Chicken

INGREDIENTS

  • 2 tbsp oil
  • 1 medium onion diced
  • 1 tsp fresh ginger finely minced or grated
  • 2-3 cloves garlic finely minced or crushed
  • 500g skinless boneless chicken thighs, cut into bite size pieces
  • 1 can 180ml tomato paste
  • 1 tbsp garam masala
  • 1 tsp chili powder or paprika, adjust to taste
  • 1 tsp Fenugreek
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy / thickened cream

Butter Chicken

  1. Heat up oil in the wok over medium-high heat. Add onions and cook until lightly golden.
  2. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
  3. Add the chicken, tomato paste and spices. Cook for 5-6 minutes or until everything is cooked through.
  4. Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.