Butter Chicken Sauce
Peel and chop onion and garlic and keep aside.
Heat 10 gm of butter in a medium-size pan.
Add the chopped onion and garlic and saute for 3-4 minutes.
Add 300 gm of chicken cubes and saute/cook for 2-3 minutes.
Add 300 gm of butter chicken sauce and let it simmer for 2 minutes.
Add 125 ml of cream and 1 tbsp of water, let it simmer for 5 minutes.
Finally, add 10 gm butter, 10 gm honey and 1/2 tsp salt ( Optional add green chilli if you like it spicy.)
Garnish it with chopped coriander and serve with hot rice.
Wash 250 gm of basmati rice and soak it in water for about 5 minutes.
Pour 1.5 ltr of water in a medium-size stockpot and add 1 tsp of salt, 1 tsp of vinegar and 1 tsp of sunflower oil.
Let it boil on high heat.
Once the water is boiled, add the rice and cook rice for 8-10 mins until the rice is tender.
Drain excess water using a rice strainer.
Heat 500 ml of vegetable oil in a deep saucepan till you can see small bubbles on the side.
Drop the samosa carefully in the oil and deep fry it for about 6 to 7 minutes until crisp and golden brown.
Remove the samosa and keep it on the tissue paper to drain the excess oil.
Serve hot with tomato ketchup or green chutney.
• This meal has to be consumed within 2 days.