Indian Butter Chicken (serves 4)
Shopping list
- 2 Tablespoon oil
- 3 heaped teaspoons SATN Indian Butter Chicken
- 4 chicken fillets (chopped)
- 1 red onion (chopped)
- 1 garlic clove (grated)
- 50 g tomato paste
- 1 cup of double cream yoghurt
- 1 cup of cream
- 1 chicken stock pot (1 cup boiling water)
- Fresh coriander
- ¼ cup of flaked almonds (lightly toasted)
- Tortilla wraps
Cooking instructions
- Heat oil in a saucepan
- Add the onion, garlic and cook until translucent
- Stir in the SATN Indian butter chicken paste and infuse (few seconds)
- Stir in chicken stock, tomato paste, cream and yoghurt
- Add the chicken strips and cook for about 8 -10 minutes until the chicken is cooked through
- Garnish with fresh coriander and almond flakes
- Serve with lightly toasted tortilla wraps and chopped Cos lettuce
