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Butter Chicken

Creamy style butter chicken served with brioche and deep-fried kale and sweetcorn pie.

This dish is one of Albert’s favorite dishes. I also serve it at the restaurant on occasion. It’s quick, easy to make and delicious! Just ask Albert! He once told me that the sauce is good enough to drink.

Side note: there are no quantities because I believe that a true chef cooks adventurously. I hope you enjoy navigating this recipe – Its like a choose your own adventure book but for cooking!

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