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. ---------------------------------------------------------------------------
Nutrition
Ingredients
