DESCRIPTION - Enterprising cooks in Delhi created Butter Chicken by blending leftover marinated tandoori chicken with fresh tomato puree, butter, and ground almonds, resulting in a delicious sweet and spicy sauce that forms the basis of a truly global dish.

Cooking time: 30 minutes.
For 4 people

Necessary ingredients -
- 1 cup / 200 g boneless chicken breast cut into 1 ” pieces
- 2 teaspoons of ginger and garlic paste
- 50g Suhana Butter Chicken Mix
- ½ cup / 100ml of milk
- 4 tablespoons of salted butter
- 2 tablespoons of oil
- 2 medium tomatoes / 150 g, pureed
1 cup / 200 ml of water

How to do -
- Marinate the chicken pieces with garlic and ginger paste for 15-20 minutes.
- Make a paste of Suhana Butter Chicken Mix with milk.
- Heat 2 tablespoons of butter and sauté the chicken for 12-15 minutes over medium heat. Set aside.
- Heat the oil in a pan, add the tomato puree and cook until the oil comes out.
- Add the pasta and cook for 2-3 more minutes. Add the sautéed chicken, the remaining butter, and the water. Simmer until the sauce thickens. Garnish with sour cream and serve hot.

Suhana's Tip: Use Paneer/Vegetables instead of chicken.
After opening, transfer the contents to an airtight container. Store in a cool, dry place.

NO MSG, NO ARTIFICIAL FLAVORS, COLORS, OR PRESERVATIVES.