For the butter chicken curry
- Heat the oil in the pan, add the garlic, ginger and onions cook until the onions are soft and golden brown in colour.
- Add the KNORR PATAK’sTikka Masalapaste andhalf thewater.
- Cook on a medium heat until the water has evaporates and there is a little oil separation on the side of the pan.
- Add the chopped tomatoes, cook for 3-4 minutes and blend until smooth.
- Add the chicken and cook until sealed
- Pour in the remainingwater and simmer until the chicken is thoroughly cooked
- Stir in the butter and double cream then simmer for a further 2-3 minutesbefore serving.