Indian Take Away Butter Chicken

Butter Chicken

25g butter
200ml gravy base sauce
2-tablespoon watered down tomato paste
1-teaspoon mix powder
½ teaspoon of Garam Masala
½ teaspoon salt
1 tablespoon chopped fresh coriander
1 tablespoon lemon juice
150ml single cream
8 pieces of freshly cooked chicken Tikka


Melt the butter in a frying pan. Add the curry sauce, tomato puree, mix powder, salt, fresh coriander, and lemon juice. Cook out for a couple of minutes on high heat.Continue cook on medium heat for a three to five minutes, making sure the butter is mixed in well.
Stir in the cream, cook for another minute, and add the chicken pieces.

If using cold (pre-cooked) chicken Tikka then add them straight after the other ingredients and cook out for five minutes until the chicken is heated through.

Stir well and serve.