I hurt my back real bad the past week and haven’t been doing much cooking, except for (obsessively) baking mini cheese cakes, whipping up slow-cooker Chinese soups, and cooking this Butter Chicken dish. (Oh, and how did I hurt my back? I “flew” my 7-year-old nephew around the living room, forgetting that I am now 5 years older and him, 20kg heavier.)
Dancing Chef kindly passed me some packet paste to try out. I made Prawn Paste Chickento the delight of the husband, and since I can’t go marketing or spend too much time in the kitchen because of the “broken” back, I decided to try out the Butter Chicken paste this time.
I added fresh tomatoes to the dish as I like it tangy, and I tossed in some roasted almonds when the dish was done to add some crunch. Verdict? Aromatic with rich spices, quite awesome with rice. I would buy it myself when I crave some butter chicken!