Butter Chicken

Serves: 4-6

Cooking time: 60 mins

Ingredients:

  • Kagome Crushed Tomatoes 500 gms
  • Khova 25 gms
  • Sugar 5 -7 gms
  • Cashew paste 40 gms
  • Garlic Ginger 25 gms
  • Green Chilli 3 nos.
  • Coriander Powder 1 tsp
  • Cumin Powder 1 tsp
  • Butter 70 gms
  • Tandoori Chicken 400 gms
  • Kashmiri Chilli Powder 1 tbsp
  • Green Cardamom 2 nos.
  • Kasuri methi 2 pinch
  • Cream 1/4th cup

Instructions:

  1. Cook Kagome Crushed Tomatoes, cashew nuts, khova and garlic for 45-50 mins.
  2. Once the Kagome Crushed Tomatoes are cooked, blend till the mixture is smooth, then cook further with a tadka of the rest of the dry powders.
  3. Add sugar and shredded tandoori chicken and cook further.
  4. Finish the gravy with butter, cream and kasuri methi.