Cut 2kg of chicken thigh fillets into large cubes, dice 500g onions. Heat 100ml oil and 50g of butter in a frypan, andd onions and chicken to brown for 2 mins. Add 8 tbsp Butter Chicken Spice Paste and cook for another 2 mins. Add 400ml water and 200ml cream and simmer for 15 mins or untill cooked and tender. Serve with rice, garnish with fresh corriander and diced tomato.
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