Olive oil<\/span><\/p>\n Ginger garlic paste<\/span><\/p>\n Spices\u00a0<\/span><\/p>\n Method<\/strong><\/p>\n 1 In a medium bowl, mix all marinade ingredients with some seasoning. Chop the chicken into bite size pieces and toss with the marinade. Cover and chill in the fridge for 1 hour overnight.<\/span><\/p>\n 2\u00a0 \u00a0In a large saucepan and heat the oil. Add the onion garlic , green chili ginger and some seasoning. Fry on a\u00a0 medium heat for 10 minutes or until soft.<\/span><\/p>\n 3 Add the spice with tomato puree cook for a further 2 mins\u00a0 until fragrant, then add the stock and marinated chicken . cook for 15 mins and add any remaining chicken left in the bowl. Simmer for 5 mins , then sprinkle with the toasted\u00a0 almonds .<\/span><\/p>\n It is not that hard to make and this is what it look’s like but you don’t need any rice in though.<\/p>\n A few days ago we made naan bred and butter chicken the people that made it is Evie, Jack, Chloe and Duncan.\u00a0 Butter chicken is from India and this is the recipe for butter chicken and the ingredients. Ingredients 1 boneless chicken Full Fat plain yogurt Olive oil Ginger garlic paste Spices\u00a0 Method 1 In … <\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"