Ingredients

1. 1 kg grilled or fried tandoori chicken
2. 250 g onions (chopped)
3. 750 g – 1 kg tomatoes (chopped)
4. 4 tbsp Spicemaster Butter Chicken Masala
5. 2-inch piece ginger
6. 12 garlic cloves
7. 10 cashew nuts + 10 almonds
8. 2 tbsp kasoori methi (fenugreek) powder
9. 4 tbsp butter (divided use)
10. 2 tbsp honey
11. 1 cup milk + water (50/50 mix)
12. 4 tbsp cream
13. 100 ml oil
14. 2 green chillies (sliced)
15. 2 tbsp Kashmiri chilli powder
16. Salt to taste
17. ¼ cup coriander stems

Method

1. Cook the Base: In a pan, add onions, tomatoes, ginger, garlic, Butter Chicken Masala, cashew nuts, almonds, kasoori methi, 2 tbsp butter, milk-water mix, coriander stems, green chillies, and salt.
2. Simmer the Sauce: Cook on medium heat for 45 minutes until thick and well blended. Set aside to cool.
3. Blend & Strain: Blend the mixture to a smooth consistency, then strain to remove any residue.
4. Flavour the Sauce: In a clean pan, heat 2 tbsp butter with 1 tbsp oil. Stir in Kashmiri chilli powder until blended, then add the blended sauce mixture.
5. Finish the Flavour: Add 1 tbsp kasoori methi, 2 tbsp honey, and 2 tbsp cream. Stir until smooth and creamy.
6. Add Chicken: Mix in the tandoori chicken pieces and simmer for 15 minutes.
7. Serve & Garnish: Garnish with a sprinkle of kasoori methi and a swirl of cream. Perfect with naan or basmati rice!

Contains no additives or preservatives

Allergen(s): Mustard Seed