1. Add 100 mls of water to 100 grams of Butter Chicken Spice Blend in a bowl to make a paste.
2. Take 1 Kg chicken thigh filets, cut in pieces and fry in 3 tbsp of oil till lightly brown (2-3 minutes). Add Butter Chicken paste to the slightly browned chicken and cook till done. Add approximately 250 mls of water or as needed.
3. Add 200 mls of thickened cream to finish.
Tomato, Garlic, Ginger, Salt, Onion, Turmeric, Corriander, Sugar, Garam Masala, Food Colour (16255). Gluten Free.
OPTIONAL CURRIES WITH THE SAME MIX BLEND AND CREAM
- Vegetable Makhanwalla
- Paneer Makhni