Butter Chicken

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Step 1

Heat butter and oil in a pan and sauté the onion and garlic and ginger together with the contents of the top spice layer until golden. (Use less if a mild curry is preferred)

Step 2

2. Cut the chicken into strips and then bite sized blocks. Add the chicken with the spices from the second layer and stir-fry on high until browned

Step 3

3. Next add the chopped tomatoes, yoghurt, nuts, salt, sugar and the contents of the third spice layer and cook on medium heat until the tomatoes are absorbed and the sauce thickens

Step 4

4. Lower the heat, add coriander leaves and the bottom spice layer and simmer for a further few minutes. Take it from the heat and add the cream and stir through.

Step 5

5. Plate with Basmati and Sambals