1 x Marion’s Kitchen Butter Chicken, which includes:
BUTTER CHICKEN PASTE
DRIED CHILLI & SPICES
600g chicken (about 1.5 lb), cut into roughly 3cm (1 inch) cubes
25g butter or 1 Tbsp vegetable oil
1 onion, finely chopped
2 tbsp cream
In a large bowl, combine my BUTTER CHICKEN PASTE and your chicken. Mix well.
Heat butter or oil over medium-high heat in a saucepan with a lid. Add onions and those fragrant DRIED CHILLI & SPICES. Cook for 3-4 minutes until onions are soft.
Add chicken mixture and cook for about 2 minutes until chicken just starts to change colour. Now stir through the CRUSHED TOMATOES. Cover with a lid and simmer on low for 20 minutes. Remove lid and simmer for another 5-10 minutes to thicken slightly. Remove from heat and stir through the cream. Enjoy!