Ingredients

• 2 1/2 lbs. chicken (Brest or thigh) diced into bite size pieces
• 4 tbsp. ghee
• 1 tbsp. vegetable oil
• 1 cup of Surinder’s Butter Chicken sauce
• 1 ½ cups heavy cream or 1 ½ cup coconut cream
• 2 tbs. fresh cilantro (for garnishing)

Marinate Ingredients

• 4 tbs. of Surinder’s Marinate for butter chicken
• 2 tsp. ghee
• 3 tbsp. lemon juice
• ½ cup plain yogurt

Directions

Marinating Chicken

• Mix all 4 marinate ingredients (above) and add to the diced
  chicken
• Mix thoroughly until all pieces are covered
• Cover and refrigerate for 4-6 hours or overnight for better flavor
• Stir Fry marinated chicken in 2 tbsp. ghee for 10 minutes and discard all leftover liquid
• Set-aside until ready to make the butter chicken curry. 

Making the Curry

• Heat 2 tbs. ghee plus 1 tbs vegetable oil in in sauce pan on medium high
  heat
• Add marinated cooked chicken and cook for 4 minutes, stirring constantly.
• Reduce heat to low and add 1 cup Surinder’s Butter Chicken sauce and
  cook for 5 minutes.
• Add heavy cream or coconut cream and simmer for 10 minutes.
• Taste for salt and spice and adjust to personal taste.

Tips

To make the dish less spicy, you may add 1 tsp sugar and ¼ cup heavy cream or
coconut cream. Alternatively, add ½ cup tomato puree and cook for another 6-8
minutes.

Garnish with chopped cilantro and serve with Naan, Rice, and tomato cucumber
onion lime salad