Gluten free butter cardamom chicken curry

1. In a pan, stir fry onions for 2-3mins until soft and golden. Add Mughlai Butter Paste, stir fry for 2-3mins until fragrant. Add chicken; stir fry until cooked.
2. Add coconut milk and mix well. Bring to a boil then lower heat to simmer for 20-30mins until sauce thickens
3. Garnish with the coriander and serve.

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