Whip up a delicious Quick Butter Chicken with tender pieces of chicken simmered in a rich, creamy tomato sauce infused with aromatic Indian spices and a touch of butter. This easy-to-make curry delivers authentic Indian-inspired flavours in less time, making it perfect for a comforting midweek meal. Serve with fluffy basmati rice or warm naan bread and enjoy a family favourite at home.
This recipe uses:
Tilda Butter Chicken Sauce 375g
Cook the rice according to the instructions on the package.
Heat the sunflower oil in a deep frying pan and fry the chicken tenderloins for 3 minutes until golden brown on all sides.
Add the Butter Chicken sauce to the pan along with the chopped vine tomatoes and a knob of butter. Let it simmer gently over low heat for 10 minutes.
Finish the sauce with a swirl of yogurt and a handful of chopped coriander.
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