Chicken & Onion Masala

Instructions

1. 1

   Heat

2. 2

   5 tablespoons of unsalted butter in a large pan over medium heat.

3. 3

   Add the sliced onions (300g) and sauté for 8-10 minutes until golden brown and soft.

4. 4

   Stir in 1 tablespoon of ginger paste and the chopped green chilli. Cook for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes (240g) and cook for 5-6 minutes, stirring occasionally, until the tomatoes are soft and the mixture thickens.

6. 6

   Sprinkle in

7. 7

   5 teaspoon green chilli powder,

8. 8

   5 teaspoon turmeric powder, and 1 teaspoon salt. Mix well and cook for another minute.

9. 9

   Add the chicken breast pieces (500g) to the pan. Stir to coat the chicken with the masala mixture.

10. 10

    Pour in 150ml water, mix, and bring to a gentle simmer.

11. 11

    Cover and cook for 15-18 minutes, stirring occasionally, until the chicken is cooked through and tender.

12. 12

    Uncover and simmer for an additional 2-3 minutes to thicken the sauce if desired.

13. 13

    Taste and adjust salt or spice as needed. Serve hot with rice or flatbread.