Butter Chicken Masala


Coriander, Chilli, Black Pepper, Cumin, Turmeric, Cinnamon, Dry Ginger, Kasoori Methi, Cloves, Nutmeg, Mace, Star Anise, Bay Leaves, Green Cardamom, Salt



BUTTER CHICKEN                                                                                                                                       Serving : 4-6


Cooked Chicken – 1 no (cut into 8-10 pieces), Ginger Garlic paste – 25 g, Tomato paste – 200 g, Cashew paste – 100 g, Butter – 75 g, Fresh Cream – 50 g, My Choice Butter Chicken Masala – 1 ½ tbsp, Oil – 30-50 ml, Coriander Leaves – 3-4 sprigs, Salt to taste


Heat oil in a pan, add the ginger garlic paste and sauté.  Add the tomato paste, cashew paste and cook for 2-3 minutes.  Add My Choice Butter Chicken Masala and sauté for some time.  After 2-3 minutes, add the butter, fresh cream, water and salt to taste.  Add the cooked chicken to this gravy and simmer.  Serve hot garnished with coriander leaves.  Hot Naan goes well with Butter Chicken.

Additional information

Packing Size

100 Gms