A simple mild and creamy sauce which is full of flavours perfect for Friday night dinner.
The chicken is usually marinated and grilled before it is added to the sauce. However, in this recipe, we are going to precook the chicken and add it to the sauce.
Ingredients for Marinade
- 1 Tbsp ginger garlic paste
- 1tsp turmeric powder
1tsp Kashmiri red chilli powder
Mix the marinade with the chicken and leave it overnight in the fridge. Remove it from the fridge and allow it to come to room temperature before cooking.
Ingredients to add to the Sauce
- 340g Jeyel's South Indian Butter Chicken Curry Cooking Sauce
- 3 Tbsp sunflower oil
- 1 tsp Fenugreek leaves
- 30ml single cream
- Chopped coriander for garnishing