Butter Chicken 

A simple mild and creamy sauce which is full of flavours perfect for Friday night dinner.

The chicken is usually marinated and grilled before it is added to the sauce. However, in this recipe, we are going to precook the chicken and add it to the sauce. 

Ingredients  for Marinade

  • 1 Tbsp ginger garlic paste

  • 1tsp turmeric powder

  • 1tsp Kashmiri red chilli powder

Mix the marinade with the chicken and leave it overnight in the fridge.  Remove it from the fridge and allow it to come to room temperature before cooking.

Ingredients to add to the Sauce

  • 340g Jeyel's South Indian Lamb curry cooking sauce 

  • 3 Tbsp sunflower oil

  • 1 tsp Fenugreek leaves

  • 30ml single cream

  • Chopped coriander for garnishing

Method

  • Add 3 Tbsp of sunflower oil or butter to the pan. When the oil is hot, add the marinated chicken and cook in high flame for 5 minutes.

  • Remove the chicken from the pan

  • Add Jeyel's South Indian Butter Chicken curry sauce and mix it

  • Add the cooked chicken and mix it until the meat is covered with the sauce

  • Reduce the heat to low flame and cover it with the lid

  • Leave  it to cook for  8-10 minutes or until the chicken is cooked

  • Add 30ml single cream and cook for 2 minutes

  • Add chopped coriander and serve the naan bread or pulao rice.

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