Sharwoods Butter Chicken Plus
Enhance your butter chicken with these additions to the base sauce.
Ingredients
- 1 jar Sharwoods Butter Chicken Sauce
- 2 onions finely chopped
- 1 red pointed pepper halved and de-seeded
- 1 tbsp Rapeseed Oil
- 1 tsp Olive oil
- 1 tsp Toasted sesame oil
- 5 Chicken thighs
To Serve:
- 200 g basmati rice
- 2 Peshwari Naan
Instructions
- Preheat a grill to 180°C
- Place the halved pepper on a baking tray, drizzle with olive oil and sprinkle with salt. Grill for about 10 minutes until softened. Remove and set aside to cool.
- Add the olive oil to a saute pan over a medium heat, add the chopped onions and fry until lightly browned.
- While the onions are frying remove the skin and de-bone the chicken thighs. Slice the chicken into thin strips.
- Add the toasted sesame oil and sliced chicken to the pan and fry until lightly browned.
- Slice the grilled peppers into about 10mm strips and add to the chicken and onions.
- Add the jar of Butter Chicken Sauce, stir well and simmer for about 10 minutes.
- Serve with basmati rice and Peshwari naan.