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
Medium/Hot - India
300g Chicken Breast, diced
| ||Kumar's Butter Chicken Sauce - 80ml|| |
| ||White Onion, chopped, 50g|| |
| ||50g Tomato, roughly chopped|| |
| ||Sunflower Oil or Olive Oil - 3 tbsp|| |
| ||Coconut Milk - 100ml|| |
| ||Rice - 100g|| |
• Cook the Rice according to the instructions on the packet.
• Chop the Onion and Tomato and cut the Chicken into bite-size cubes.
• Heat the Oil in a wok or frying pan and fry the Chicken on all sides over a medium heat for 5 minutes, adding the Onion halfway through.
• Now add the pot of Butter Chicken Sauce together with the chopped Tomato and Coconut Milk and simmer over a low heat for 5 minutes until the Chicken is tender.
• Serve hot with the rice.