MDH Butter Chicken Masala (100 gm)
Spices blend for butter chicken.
- Cut 500g chicken pieces.
- Make a paste of 100g of onions and 120g of tomatoes.
- Blanch, peel and grind 10 almonds into a fine paste adding 1/4 cup of water. Cashew nuts can also be used.
- In a flat pan, heat oil and cook chicken pieces and onion paste until translucent.
- Add tomatoes, almond paste and 15g of Butter Chicken Masala. Add water and cook for 15 mins until right consistency.