Spice Paste for Indian Butter Chicken
3 tbsp melted butter
1 large onion, chopped
110 ml chopped tomatoes
110 ml water
110 ml cream or yoghurt
450g chicken cut into pieces
Heat butter in a saucepan on medium heat. Add onion and stir-fry for 3 minutes. Stir in chopped tomatoes, water, cream and the spice paste.
Add meat, simmer uncovered on low hear for 20 minutes, until the sauce thickens and the meat is cooked through.