Instructions. Marinate chicken: In a medium bowl, stir together the yogurt, ground spices, dried fenugreek, salt, oil, lemon juice, and garlic (if using). Add the chicken and toss to coat. Cover and set aside or refrigerate (ideally) for up to 24 hours. When ready to use, allow the chicken to come to room temperature.. Ingredients :160 ml VH Butter chicken sauce170 ml cream1/4 cup butter#VHsauce #CreamyButterChicken #ButterChickenhttps://www.youtube.com/c/PanlaSaraphttps://.
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Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes. 1 lb chicken breasts or thighs, 1 cup water. Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.. Heat oil in large non-stick skillet set over medium-high heat. Add chicken; stir-fry for 5 minutes. Step two. Stir in broccoli; cover and cook for 5 minutes over low heat. Step three. Stir in VH® Butter Chicken Sauce and tomatoes; cook, stirring, for 5 minutes. Step four. Serve with rice or boiled potatoes. Add a sprig of parsley as a garnish.
