Salt, Red Chili, Turmeric, Cumin, Black Pepper, Large Cardamom, Cinnamon Green Cardamom, Clove, Ginger, Garlic, Star Aniseed, White Pepper, Tartaric Acid, Citric Acid, Soya, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide. Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.
Ingredients: 2 tablespoons Shan Butter Chicken Masala Mix 500 grams boneless chicken, cut into pieces 2 tablespoons butter or ghee 1 cup plain yogurt 1 cup tomato puree 1 cup heavy cream 1 teaspoon ginger paste 1 teaspoon garlic paste Salt to taste Fresh cilantro leaves, for garnish Instructions: In a bowl, mix together the yogurt, ginger paste, garlic paste, and Shan Butter Chicken Masala Mix. Add salt according to your taste. Marinate the chicken pieces in this mixture and let it rest for at least 1 hour, or refrigerate overnight for better flavor. In a large pan or skillet, melt the butter or ghee over medium heat. Add the marinated chicken and cook until it turns golden brown on all sides. Add the tomato puree to the pan and stir well. Cook for a few minutes until the tomato puree reduces slightly and blends with the chicken. Reduce the heat to low and add the heavy cream. Stir well to combine all the ingredients. Let it simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the flavors are well blended. Taste the sauce and adjust the seasoning if needed. If you prefer a thinner consistency, you can add a little water or chicken broth. Garnish with fresh cilantro leaves and serve hot with naan bread or steamed rice.
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