Butter Chicken
Rated 3.5/5 based on 11 customer reviews

Butter Chicken

Available: In Stock
$1.09
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 INGREDIENT REQUIRED

Chicken

1 kg

Tomatoes

1kg finely chopped /

Thinned tomato sauce 500g

Lemon Juice

2 teaspoons

Plain Yogurt

3 tablespoons

Single Cream

½ cup

Butter

¾ -1 cup

Cooking Oil

2 tablespoons

Shan Butter Chicken Mix

1 packet

 STEPS OF COOKING

      1. Mix Shan Butter Chicken Mix, lemon juice, yogurt, oil and apply to the meat cubes. Marinate for 1-3 hours.
      2. Boil the tomatoes in 1-2 cups of water for 10 minutes or until soft and tender. Sieve to remove skin and seeds. Keep tomato puree aside.
      3. Separately: Heat a fry pan and add the marinated meat. Cook for 2-3 minutes on medium-low heat and turn the meat. Remove from pan.
      4. Add the chicken to the tomato puree. Cover and cook on low heat for about 15 minutes. Add butter and cook for 5 minutes.
      5. Add cream. Stir and remove from heat. Serve hot.

Tips: If used packaged cream, add milk to make the cream thin.

Wash the chicken with 2 tablespoons white vinegar in half cup of water before use.

 INGREDIENT REQUIRED

Chicken

1 kg

Tomatoes

1kg finely chopped /

Thinned tomato sauce 500g

Lemon Juice

2 teaspoons

Plain Yogurt

3 tablespoons

Single Cream

½ cup

Butter

¾ -1 cup

Cooking Oil

2 tablespoons

Shan Butter Chicken Mix

1 packet

 STEPS OF COOKING

      1. Mix Shan Butter Chicken Mix, lemon juice, yogurt, oil and apply to the meat cubes. Marinate for 1-3 hours.
      2. Boil the tomatoes in 1-2 cups of water for 10 minutes or until soft and tender. Sieve to remove skin and seeds. Keep tomato puree aside.
      3. Separately: Heat a fry pan and add the marinated meat. Cook for 2-3 minutes on medium-low heat and turn the meat. Remove from pan.
      4. Add the chicken to the tomato puree. Cover and cook on low heat for about 15 minutes. Add butter and cook for 5 minutes.
      5. Add cream. Stir and remove from heat. Serve hot.

Tips: If used packaged cream, add milk to make the cream thin.

Wash the chicken with 2 tablespoons white vinegar in half cup of water before use.