Kumar's Butter Chicken: A creamy, medium hot Indian curry with cumin, fenugreek leaves, pure ghee and cashew nuts. The combination of ghee and cashew nuts creates a deliciously smooth, rich sauce
• Cook the Rice according to the instructions on the packet.
• Slice the Vegetables into strips 1½ cm wide and cut the Meat into 2cm cubes.
• Heat 2 tablespoons of Oil in a wok or frying pan and fry the Meat on all sides over a high heat for about 1½ minutes. Now add the pot of Butter Chicken sauce. Turn down the heat, place the lid on the pan and simmer for 5 to 10 minutes until the Meat is tender.
• While the Meat is cooking, heat the remaining 2 tablespoons of Oil in a wok or frying pan and stir-fry the Vegetables together with the crushed Garlic Clove, seasoning with Salt and Pepper to taste.
• Serve the vegetables, rice, and Butter Chicken separately.
