|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|
- 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.