with MARIGOLD KING OF KINGS Full Cream Evaporated Milk
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Butter Chicken
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
800g boneless, skinless chicken thigh, cut into bite-sized
Marinate
130g MARIGOLD Non Fat Natural Yoghurt
2 cloves garlic, grated
1 tbsp ginger, grated
2 tsp garam masala
1 tsp turmeric powder
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp salt
Sauce
2 tbsp butter
1 medium onion, chopped finely
2 cloves garlic, grated
1 tbsp ginger, grated
1 tsp salt
200g tomato puree
200ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk
1 tsp brown sugar
100ml water
Spices for sauce
2 tsp garam masala
Turmeric powder (no quantity)
Ground cumin (no quantity)
Ground coriander (no quantity)
1 tsp chili powder
Method
1
Combine ingredients for marinade and mix well. Marinate chicken and set aside for 2 hours.
2
Heat oil in pan. Add the chicken and cook on both sides until brown.
3
Using a clean skillet, met butter. Add onions and saute until softened. Then, add ginger and garlic.
4
Next, add in spices for the sauce.
5
Cook for 30 seconds or until fragrant.
6
Pour in tomato puree and water. Simmer for 3 - 5 minutes or until slightly thickened.
7
Next, stir in MARIGOLD Evaporated Milk.
8
Bring sauce to a boil. Add in the chicken and simmer until chicken is thoroughly cooked.
9
Serve with naan or rice. Enjoy.
Credits
Susan Tay (cookwithsusan)