Ben's Butter Chicken

• 1 tablespoon canola oil
• 500 g chicken breast fillets
• 3 tablespoons tandoori paste
• 1 tablespoon tomato paste
• 375 ml evaporated milk
• 2 teaspoons brown sugar
• 3 teaspoons cornflour
• 30 g butter
• 2 tablespoons coriander leaves
• 1 tablespoon sliced almonds
• 1 12 cups white rice

1. Cut chicken breast fillet into cubes.
2. Heat oil in large saucepan (for about 30 seconds) Add chicken breast fillet, cooking for 2-3 minutes.
3. Add tandoori paste and tomato paste.
4. Stir tandoori and tomato paste into chicken until its coated, you will notice the chicken is colored a nice red.
5. Combine evaporated milk, sugar and cornflour in a bowl.
6. Once you have stirred the bowl, add contents to saucepan.
7. Stir contents of saucepan while bringing to boil.
8. Simmer saucepan for 5 minutes.
9. Cook white rice in a seperate small saucepan.
10. Add butter, stir until melted.
11. Serve butter chicken on a bed of rice and garnish with almonds and coriander leaves on top.

canola oil, tandoori paste, tomato paste, milk, brown sugar, cornflour, butter, coriander leaves, almonds, white rice

Taken from www.food.com/recipe/bens-butter-chicken-90926 (may not work)