COVID-19 Update -Delivery

Nepalese Butter Chicken (Serves 4)

INGREDIENTS:

  • 2 chicken breast skin off, sliced into medallions
  • 1 large onion, diced
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tomato, diced
  • 1 ½ tsp garam masala
  • 1 tsp TURMERIX
  • 1 tsp chilli powder
  • ½ tsp curry powder
  • 3 cardamom pods, seeds removed & ground
  • 2 tab tomato paste
  • 200ml sweet chilli sauce
  • ½ cup chicken stock
  • ½ cup cream
  • 5 spring onions, chopped

DIRECTIONS:

  • In a large pan heat some oil & add onion, garlic, ginger & tomatoes. Sauté until onion becomes translucent
  • Add spices & sauté for further 2 minutes
  • Add tomato paste & chicken stock & bring to a boil
  • Add chicken breast & simmer for 10 – 15 minutes
  • Add sweet chilli sauce, cream & spring onion, stir & simmer for further 5 mins
  • Add Turmerix in at the end just before serving. We advise you do not cook it over 80 degrees.

Garnish with coriander leaves & serve with steamed basmati rice or roti bread & raita.