Three chicken breats, cut up into bite sized pieces
2 medium sized finely chopped onion
3 tomatoes liquidised
2 tsp tomato paste
1 tsp salt
2 Tbsp spoons butter
3 Tbsp spoon cooking oil
2 tsp Saville Red Chilli Paste
1 tsp ginger garlic paste
4 tsp Saville Authentic Butter Chicken Spice
1 tsp turmeric powder
½ cup fresh cream or coconut milk
2 medium size pots
Fresh coriander (for garnish)
2 tsp roasted cashew nuts for garnish (optional)
Step 1: In the first pot, add the butter on medium heat.
Step 2: Add the chicken and Saville butter chicken spice. Mix until all the chicken is coated with the spice. Simmer for 10-12 mins minutes on medium low heat until cooked.
Step 3: In the 2nd pot, add cooking oil, onions. Saute until slightly brown on low heat.
Step 4: Add in liquidised tomatoes, tomato paste, salt, turmeric powder, ginger garlic paste and red chilli paste and cook for about 7 minutes.
Step 5: Switch heat off
Step 6: Fold in fresh cream or coconut milk
Step 7: Add the cooked tomato mixture to the chicken. Return to the heat and cook for 2-3 minutes on medium low.
Step 8: Garnish fresh coriander and sprinkle oven roasted cashew nuts.
Serve with rice, naan or roti