印度菜用上大量香料，想係屋企整其實都好易?

買樽奶油醬汁 （Butter Makhani ），已調好味，好似意粉醬咁，雞可以唔調味，Celia喜歡用 S-Pure嘅雞胸，因為真係好難煮到嚡呢！

將洋蔥炒到軟身，將雞肉兩面煎到少少金黃，

落半樽 Butter Makhani , 再加入椰菜花，轉細火，加蓋煮8-10分鐘

再加cayenne pepper 同車厘茄，加少少鹽調味。

如果想辣一點可以加辣椒粉?或 卡宴胡椒 （cayenne pepper ），另外加上大量的椰菜花，一個多菜少肉又充滿風味的菜式 15分鐘就完成！

Taste of India Craving satisfied in 15 mins. Just minimal effort but pack with flavours

< Butter Makhani Chicken with Cauliflower and Garlic Nanns>

No need to marinate the chicken breast, simply pan seared the chicken and add the Butter Makhani , a rich and creamy butter sauce made with Tomatoes and mixed herbs, add some cayenne pepper if you want some heat ! Add your favourite veggies and cook for another 5 mins!

#butterchicken #buttersauce #indianfood #tasteofindia #indiancuisine #CookingwithCelia #authentic #authenticfood #chicken #chickenthighs #protein #cauliflower #flavoursofindia #easycooking #easyrecipes #quickdinner #naanbread #onepotmeal #foodporn #foodpics #nomnom #foodstyling #foodshare #marksandspencerfood