Nichols Butter Chicken
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4 people
INGREDIENTS
- 2-3 boneless skinless Nichols Chicken Breasts, cut into chunks
- 1 tbsp extra virgin olive oil
- 1 tbsp Meander Valley Dairy Cultured Salted Butter
- 1 medium onion, diced
- 1 tsp minced ginger
- 2-3 cloves garlic finely minced or crushed
- 170g tomato paste
- 1 tbsp garam masala
- 1 tsp chilli powder or paprika, adjust to taste
- 1 tsp mustard seeds
- 1 tsp cumin
- ¼ tsp black pepper
- 1 cup Meander Valley Dairy Double Cream
- Hot cooked rice and naan for serving
METHOD
- Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
- Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
- Add the double cream and simmer for 8-10 minutes stirring occasionally. Serve with Basmati rice or naan.
