Ingredients
- Street Food Mughlai butter paste 400g
- Rich & creamy coconut milk 800ml
- Farmstead chicken thigh boneless skinless 1.6kg
- White onion, diced 200g
- Chopped coriander to garnish 15g
Method
- In a pan, stir fry onions for 2-3mins until soft and golden. Add Mughlai Butter Paste, stir fry for 2-3mins until fragrant. Add chicken; stir fry until cooked.
- Add coconut milk and mix well. Bring to a boil then lower heat to simmer for 20-30mins until sauce thickens
- Garnish with the coriander and serve.
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