Butter Chicken

Butter Chicken

Serves 6

800g skinless chicken breast
cooking spray
1 medium size onion diced
1 teaspoon crushed garlic (in jar)
1/2 teaspoon crushed ginger (in jar)
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon dried coriander
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon chilli powder
2 teaspoons chicken stock powder
4 tablespoons tomato paste
1 tablespoon cornflour
1 x 375ml can evaporated light milk.

Cut chicken into bite size pieces. Coat a large non stick frypan or wok with cooking spray, sauté chicken, onion, garlic and ginger until chicken pieces are nearly cooked. Add all the spices and stock powder. Combine with chicken for 1 minute. Add tomato paste and fold through chicken. Blend cornflour with milk then add to pan, stir continuously mixing well until boiled.

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