Let the gravy simmer for around ten minutes, and your butter chicken will be done and ready to serve. Serve your butter chicken curry with rice, then drizzle some cream on top.
Ingredients;
- 300 gms Chicken breast, boneless
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- Salt to taste
- Oil to pan fry
For the gravy;
- 500 gms roughly sliced tomatoes
- 100 gms roughly cut onions
- 1 tbsp garlic paste
- 50 gms cashew
- 1/2 tsp garam masala
- 4 tbsp sugar
- 2 tbsp Kashmiri chilli powder
- 5 tbsp butter
- 3 tbsp cream
- 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
- Salt to taste
