Enterprising cooks In Delhi created butter chicken by mixing leftover tandoori chicken marinate with fresh tomato puree, butter and ground almonds, resulted in a delectable tangy, sweet sauce which forms a base for a truly global dish.
Cooking time: 30 minutes
Serves: 4
Dish category: Main Course
Ingredients Required:
- 1 cup / 200g boneless chicken breast cut into 1” chunks
- 2 tsp ginger-garlic paste
- 50g Suhana Butter Chicken Mix
- ½ Cup / 100ml milk
- 4 tbsp salted butter
- 2 tbsp oil
- 2 medium / 150g tomato, pureed
1 cup / 200 ml water
How to make:
- Marinate chicken pieces with ginger garlic paste for 15-20 minutes.
- Make a paste of Suhana Butter Chicken Mix with milk.
- Heat 2 tbsp butter and saute chicken for 12-15 minutes on a medium flame. Keep aside.
- Heat oil in a frying pan, add tomato puree and cook till oil oozes out.
- Add paste and cook for 2-3 minutes more. Add sautéed chicken, remaining butter and water. Simmer on a low flame until the gravy thickens. Garnish with cream and serve hot
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