Classic Butter Chicken Curry

Instructions

1. Fry onion in 2 tbsp oil. 
2. Add 2 tsp of chopped ginger, 1 chopped garlic clove, 1/2 jar of spice paste & sizzle (2 MINS). 
3. Add 50 ml water, cook until water has evaporated.
4. Sear 4 diced chicken breasts, add 200 g chopped tomatoes & 100 ml water; simmer until chicken is cooked through (15 MINS).
5. If you’d like, add more water to reach your desired consistency. 
6. Garnish with coriander and serve with hot rice or naan.

Notes

TRY with 200 g paneer and a handful of bell peppers, add in while simmering the sauce.