Butter Chickpea Masala Fry
- Heat 3 tablespoons of oil, ½ jar Latasha’s Kitchen Butter Chicken Sauce, 1 tbsp sweet paprika, 4 chopped tomatoes, ½ cup of water and simmer for 10 minutes.
- Add 2 cups fresh boiled or canned (rinsed and drained) chickpeas into sauce, ½ punnet sliced cherry tomatoes and stir gently for 5 minutes.
- Whip 250 ml natural yoghurt, 100 ml fresh cream and juice of 1 big lemon. Then stir chickpea masala into the whipped mixture.
- Serve with chopped coriander and green chillies.