Ben's Butter Chicken

Submitted by Ben Rocke

"This is an adaptation of a recipe I once found. It's great and very tasty"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 3

ingredients

• 1 tablespoon canola oil
• 500 g chicken breast fillets
• 3 tablespoons tandoori paste
• 1 tablespoon tomato paste
• 375 ml evaporated milk
• 2 teaspoons brown sugar
• 3 teaspoons cornflour
• 30 g butter
• 2 tablespoons coriander leaves
• 1 tablespoon sliced almonds
• 1 1⁄2 cups white rice

directions

1. Cut chicken breast fillet into cubes.
2. Heat oil in large saucepan (for about 30 seconds) Add chicken breast fillet, cooking for 2-3 minutes.
3. Add tandoori paste and tomato paste.
4. Stir tandoori and tomato paste into chicken until its coated, you will notice the chicken is colored a nice red.
5. Combine evaporated milk, sugar and cornflour in a bowl.
6. Once you have stirred the bowl, add contents to saucepan.
7. Stir contents of saucepan while bringing to boil.
8. Simmer saucepan for 5 minutes.
9. Cook white rice in a seperate small saucepan.
10. Add butter, stir until melted.
11. Serve butter chicken on a bed of rice and garnish with almonds and coriander leaves on top.