Shan Butter Chicken Recipe & Seasoning Mix (1.8 oz)

Ingredients: Salt, Red Chili, Turmeric, Cumin, Black Pepper, Large Cardamom, Cinnamon Green Cardamom, Clove, Ginger, Garlic, Star Aniseed, White Pepper, Tartaric Acid, Citric Acid, Soya, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide Contains: Tree Nuts, Soybeans, Gluten

Ingredients: Salt, Red Chili, Turmeric, Cumin, Black Pepper, Large Cardamom, Cinnamon Green Cardamom, Clove, Ginger, Garlic, Star Aniseed, White Pepper, Tartaric Acid, Citric Acid, Soya, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide Contains: Tree Nuts, Soybeans, Gluten

Ingredients required: chicken: 1kg; tomatoes: 1 kg, finely chopped/thinned tomato sauce 500 g; lemon juice: 2 teaspoons; plain yogurt: 3 tablespoons; single cream: 1/2 cup; butter, unsalted: 3/4 - 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 for best results. 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. storage advice: store in a cool and dry place.

Ingredients required: chicken: 1kg; tomatoes: 1 kg, finely chopped/thinned tomato sauce 500 g; lemon juice: 2 teaspoons; plain yogurt: 3 tablespoons; single cream: 1/2 cup; butter, unsalted: 3/4 - 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 for best results. 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. storage advice: store in a cool and dry place.