What’s for dinner? Indian butter chicken

You’ll need: 6 tablespoons butter, separated; 900g chicken breasts, diced; 1 diced yellow onion; 3 minced garlic cloves; 3 Tbsp garam masala; 1 Tbsp freshly grated ginger; 1 tsp chilli powder; 1 tsp ground cumin; ½ tsp cayenne pepper; 1½ cups tomato sauce; 1 cup heavy cream; 1 cup water; 1 Tbsp B-well creamy gourmet mayonnaise (optional but recommended); salt and pepper to taste; naan bread or rice and saag paneer to serve.

How to:

Add 2 tablespoons of butter in a large skillet over medium-high heat, add the chicken and brown it on both sides. Transfer the chicken to a plate and set it aside until later.

In the same pan melt another 2 tablespoons of butter in the pan over medium heat. Add the diced onion and cook until it begins to soften. Add the garlic, garam masala, ginger, chilli powder, cumin, and cayenne. Stir everything together and cook for about 1 minute before adding the tomato sauce.

Bring the mixture to a simmer and for about five minutes before adding the cream, water and B-well mayonnaise (optional). Bring the mixture back to a simmer, add back the browned chicken, and let simmer for 10-15 minutes. Keep the heat low.

Add the remaining 2 tablespoons of butter and season with salt and pepper, to taste. Serve with naan bread or rice and saag paneer.

* Recipe & image by B-well foods.