For the butter chicken curry

The classic Indian dish using KNORR Patak's Tikka Masala Paste. 



  1. 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’s Tikka Masala paste and half the water.
    • 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 remaining water and simmer until the chicken is thoroughly cooked
    • Stir in the butter and double cream then simmer for a further 2-3 minutes before serving.