Carnation's Butter Chicken with Tomato and Cucumber Salad
Ingredients
For Butter Chicken:
For Tomato and Cucumber Salad:
Method
- Heat 1 tbsp of oil in a large pan over a medium to high heat. Cook the chicken until lightly browned (about 10 minutes). Remove the chicken from the pan and set aside.
- Heat the remaining oil in the same pan over a medium to high heat. Sauté the onion, garlic and ginger until soft and fragrant.
- Add in the butter, lemon juice and spices, and stir for 1 minute. Add the tomatoes and cook for 2 minutes, stirring frequently. Then stir in the evaporated milk and yoghurt.
- Add the chicken back into the pan and bring the sauce to the boil. Reduce the heat to low and simmer for 25 minutes until the sauce has thickened.
- To make the salad, toss the cucumber, tomatoes, coriander and lime juice together and serve in a bowl to share.
- Serve with basmati rice and/or naan bread and mango chutney.
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