500 g chicken cubed
Pinch of arad (Turmeric)
1 sachet tomato paste
3 tablespoon aminahs butter chicken masala
1 teaspoon tandoori spice (optional)
Coconut powder (optional)
Wash and drain
Then add garlic, dhana jeeroo and a pinch of arad (Turmeric).
Heat ghee (Clarified butter). Sauté about a quarter onion chopped fine until slightly golden. Then add in chicken and leave to braise for a bit.
Then add in 1 small sachet tomato paste, about 3 tablespoon aminahs butter chicken masala, and a teaspoon of tandoori spice (optional but I left it out this time). You can also add a teaspoon of coconut powder but I never. Leave to cook for about 15 minutes. Then I added half a cup of fresh cream and left it on low heat for a while. Adjust salt. Add in chopped dhania (coriander).
INFO & TIPS
Aminahs wonder spice butter chicken
(Recipe inspired from the recipe on the butter chicken masala bottle)