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Butter Chicken is a rich and indulgent dish that was created in the back streets of Old Delhi.

Recently it has been part of a court case where rival restaurants claim that they invented it. All that matters here is that it is an incredibly tasty dish that you can make in next to no time. 





3 or 4 chicken breasts cut, into 2cm chunks

2 onions, finely diced

5 garlic cloves, crushed

6cm ginger, peeled and finely diced or grated

1 red or green chilli, finely chopped

1 green or red pepper

1 x 400g tin of finely chopped tomatoes

2 tbsp tomato purée

1 tbsp Butter Chicken spice blend




Add oil to a large saucepan and fry the onions over a medium heat for 15 minutes, until soft and brown.  


At the same time, in a medium frying pan, brown the chicken in a splash of oil over a medium heat, turning regularly. Drain onto a plate lined with kitchen towel.


Add the garlic, ginger, green chilli and spice blend to the onions and cook for 1 minute. Add the pepper and cook for a further minute.


Add the tomatoes, tomato purée and chicken to the pan. Half fill the tin with water and add that to the pan too.


Cook on a high heat stirring regularly for 5 minutes and then turn the heat down to simmer until the sauce is reduced and the chicken is cooked through. The sauce should be perfect for dipping your bread into.


 Serve with fluffy white rice or breads.

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