IT'S OUR CLASSIC BUTTER CHICKEN MASALA RECIPE.
Saute two chicken breasts sliced into four pieces on a hot pan. For extra flavour, marinate the chicken in the Makhani sauce overnight. Pour the sauce into the pan, add a dash of water and place the lid on. Let it simmer gently for 10 minutes.
Chefs Tip: You know the dish is ready to be served when the red masala spiced oil in the sauce splits and you can see it at the top of your pan.
For added freshness: Add chopped fresh herbs to the simmering sauce or add chopped fresh coriander to supply a quick hit of flavour.
Adjust the seasoning: Like your masala sauce with some heat? For a zing, stir in a pinch of chopped chillies and a pinch or two of salt as per your palette.