Butter Chicken

• 4TSP BUTTER(GHEE)
• 1/2TSP TANDOORI MASALA
• 1/2TSP TANDOORI MARINADE
• 1 TSP TOM PUREE
• 1 TOMATOE DESEEDED & CHOPPED
• 1 GREEN CHILLI
• 3 TSP CURRY SAUCE
• 1TSP YOGURT
• 1/2 TSP GROUND ALMONDS
• 1 TSP CREAM
• 1 TSP CONDENSED MILK
• 1 TSP CHOPPED CORRIANDER LEAVES
• 1 PORTION CHICKEN PRE-COOKED

1. 1. Heat the Butter, add the tandoori masala, tandoori marinade, tomato puree and chopped tomato
2. 2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce. Sautee on a low heat for about 3.5 mnts
3. 3. Add the yogurt, almonds, condensed milk, cream and corriander leaves. Mix well and stir/fry for 30 sec.
4. 4. Add the cooked meat and allow to heat thoroughly(dont allow to boil)
5. 5. Dizzle little butter over the top and serve

masala, puree, deseeded, green, curry, ground almonds, cream, condensed milk, corriander leaves

Taken from www.epicurious.com/recipes/member/views/butter-chicken-1240374 (may not work)