Page 7 - Chicken Recipes Book 1

Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the
onion for 4-5 minutes, or until softened.

Add the ginger and garlic and cook for a further minute, then stir in the tomato purée,
chillies and chilli powder and cook for another 2-3 minutes.
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken
breasts to the sauce. Season, to taste, with salt and freshly ground black pepper.
Serve with basmati rice and naan bread.
To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce.
Sprinkle over the coriander. Spoon the basmati rice alongside and serve with the naan
bread.

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