Butter Chicken

Name: Butter Chicken
Prep time: 10 min
Cook time: 30 min
Ingredients: 500 g Chicken Thighs (bonless/skinless); 1/3 c Tandoori Paste; 1 tbsp Oil; 1 tbsp Butter; 1/2 Onion (Finely Diced); 2 Garlic Cloves (crushed); 1 tsp Finely Grated Ginger; 1 tsp Garam Masala; 400 g Tin of Condensed Tomato Soup; 3/4 c Cream; 2 c Rice; 250 g Green Beans; 4 Naan Breads

Ingredients

500 g Chicken Thighs (bonless/skinless)
1/3 c Tandoori Paste
1 tbsp Oil
1 tbsp Butter
1/2 Onion Finely Diced
2 Garlic Cloves (crushed)
1 tsp Finely Grated Ginger
1 tsp Garam Masala
400 g Tin of Condensed Tomato Soup
3/4 c Cream
2 c Rice
250 g Green Beans
4 Naan Breads

Instructions

Coat the chicken in half of the tandoori paste, brown in a frying pan in the oil. Remove from the pan once browned
Add the butter to the frying pan with the onion and cook until soft
Add the garlic, ginger and garam masala, to the onion mixture and cook until fragrant (approx 1 min)
Add the chicken back to the frying pan along with the tomato soup, extra tandoori paste and 1/2 c water. Cover and simmer for 10 mins
Add the cream to the frying pan and continue to simmer for another 10 mins or until the chicken is cooked
Cook the rice according to packet directions
Steam the green beans in a saucepan in a small amount of water for 8-10 mins
Warm the naan bread
Serve

Nutrition