Last weekend I had a few quiet moments at home so I took the opportunity to test out the chef’s knife and vegetable peeler that the folks from House of Knives gave me – yes, this is a sponsored post because the knives were given to me by HOK.
I decided to try making Butter Chicken. As it turned out, it was FAR too spicy so I went back after the video and doubled the ingredients (other than spice!) to “dilute” the flavours. That worked perfectly.
The “recipe” is so simple. Diced up chicken, a can of condensed tomato soup, a can of milk, curry (butter chicken) spice, diced onion and carrot. Add in garlic and ginger as you like. This is a very simple way to make Butter Chicken.