– STIR FRIED BUTTER CHICKEN –
"Discover this rich & creamy sauce with the
Aroma of Indian spices"
Mini Poppadum fried 12
Butter Chicken Sauce 2 cups
Chicken Thighs 600gm
Jasmine Rice 1 cup
Coriander 1 tablespoon of fresh picked
Okra 2/3 sliced
Salt To taste
Black Pepper Ground To taste
Prep: 20 Min | Cook: 25-30 Min | Serves 4
Season the chicken thighs with salt and pepper, place in a hot pan and sear until light brown, then place in an 180c oven for approximately 15 minutes or until the juices run clear.
Cook the rice until tender and set aside until needed. Arrange the diced chicken on a plate, portion the rice by pressing the rice into small moulds then turn out onto your serving plate. Coat the chicken with your heated Frenchmaid Butter Chicken Sauce. Saute the Okra and garnish the chicken with slices of Okra, mini poppadum and picked coriander, then serve.
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