Total Time
Prep 5 mins
Cook 15 mins

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


  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.