Indian Butter Chicken
What you'll need:
- 2 boneless, skinless chicken breast
- 1 bottle of VH Indian Butter Chicken Sauce (or a brand of your preference, there is lots out there)
- 2 cups of white instant rice
- Add your favourite vegetables. Sometimes I like to add Spanish oninons, yellow, red, and green peppers. (these are not necessary)
Preparation:
- You will place the chicken in the pan, with some butter and your perferred seasoning (I like seasoning salt), and cook on medium heat for 10-20 minutes - until chicken is no longer pink.
- Once the chicken is cooked, all the way through, take it out of the pan and cut the chicken in small/medium size chunks, and place it back in the pan.
- Take your bottle of Indian Butter Chicken, and depending on your chicken add the entire bottle into the pan. Lower heat, simmer-level 2.
- On a separate burner, bring 2 cups of water to a boil, (add some salt), and then add the rice when it comes to a boil.
- Place pot cover the rice for directed time until all the water is gone.
- Let cool and serve.
Makes:
2/3 servings
