Butter Chicken

INGREDIENTS

Cubed Chicken Breasts
Butter
Fresh Cream
2 Large Tomatoes
Knorr Peri Peri sauce
Cajun Spice
Crushed Chillies
dhania (coriander) / Jeera powder
Salt
Whole jeera
Ginger & garlic paste
½ teaspoon Tumeric

METHOD

Place butter, jeera seeds & crushed chillies
in a pot. When butter is melted add chicken,
ginger & garlic paste and dry spices (Cajun,
salt, dhania (coriander)/jeera, tumeric).
Place tomato’s I and boiling water till skin
separates. Peel and liquidize.

In a separate bowl mix fresh cream, chillie
sauce and liquidized tomato’s.

Add to cook chicken and cook on low for
further 5 minutes.

Garnish with fresh dhania (coriander) and serve with
garlic naan puri’s

WOULD YOU LIKE TO ?

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