Chicken Butter Masala

Diced Chicken Breast dusted with flour and pan fried, onion, garlic, ginger, chillies all cooked in hot oil with chili powder, mango powder, coriander, cumin seeds and can of chopped tomatoes. Left to simmer until dark red in colour and the oil starts floating on the side ( 10-12 mins). The browned chicken is then added to the mixture with some roasted cahewnut paste and double creme. This is then left to simmer for 10-15 mins and garnished with crushed pistachios and fresh coriander leaves. Serve it hot with nan bread, rice and pickled onions. Better than a take away!!