Connecting all foodies in India….
Took the remaining packet of chicken frames from the freezer and used them to make a Butter Chicken Curry today, which we will eat over the weekend as meals with Brown Rice.
The frames were from three whole chickens l bought on special couple weeks back and broke down into Wings, Breasts and Maryland portions.
The Butter Chicken, consisted of the chicken frame meat, onions, garlic, half jar Butter Chicken sauce, 1 teaspoon ginger, 50 grams butter, 400 gram tin diced Italian Tomato, 200 ml chicken stock. I put the ingredients in the pot and let it simmer on low heat for 40 minutes. When re-heated and served on rice l will add a dollop of cream to the curry.