Creamy butter chicken served with a lovely fragrant coconut rice.
Add 1 teaspoon butter & 2 tablespoons olive oil to pan with a sprinkle of salt.
Add ginger & garlic paste.
Saute onion gently until brown.
When nice and brown add cubed chicken.
Simmer and when brown add spices.
Allow to simmer then add 1 cup tomato paste and 200ml milk
Cook till chicken is done.
Add salt and pepper to taste.
Garnish with fresh chopped coriander.
Parboil rice with 200ml coconut milk and 1 cup water and salt.
Steam rice till done.