Butter Chicken Pasta

INGREDIENTS

⅛ pound butter (half of ¼ pound)
500g chicken fillet cubed
1 heaped teaspoon ginger garlic
3 teaspoon dhana Jeeru (Cumin)
1 teaspoon garam masala
1 teaspoon salt
¼ teaspoon tumeric
1 teaspoon black pepper
¼ teaspoon white pepper
1 teaspoon fine red chillies
½ teaspoon course red chillies

METHOD

Cook chicken in all masalas. Then add 4 large grated tomatoes. 3 teaspoon brown sugar. Allow tomatoes to reduce. Then add 1 small tin nestle cream + 1 full cup fresh cream & 1 curry spoon mayonnaise. Allow to boil together until sauce thickens. Boil pasta with a dash of olive oil & salt. When done drain & toss into chicken. Spoon into casserole dish & cover with grated cheese. Bake at 180 degrees for 15 minutes. Enjoy!

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