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In a pan sauté 300g-400g diced boneless Chicken pieces in 1tbsp of butter until light brown.
Stir in 1/4 cup (80g) of Mother’s Recipe Butter Chicken Paste with 1/2 Cup (100g) of tomato puree and 1 cup (250 ml) of water. Mix well & bring contents to a boil.
Simmer covered for 6-7 mins or until the chicken is cooked & the gravy starts to thicken. Stir occasionally.
Stir in 1 tbsp of butter & 1/2 cup of fresh cream. Mix well and simmer further for half a min. Stop cooking.
Garnish with chopped fresh coriander leaves & a swirl of fresh cream.