Shan Butter Chicken
Tender chicken in a rich, buttery, gently spiced tomato gravy — butter chicken rarely disappoints, and this version is quicker than most. Shan Butter Chicken Mix, part of the Shan range we distribute, does away with hunting down a dozen separate spices. What comes out of the pan tastes remarkably close to the butter chicken you would order at a good Indian restaurant.
Ingredients List
- To marinate the chicken
- 500 g boneless skinless chicken breast
- ½ packet Shan Butter Chicken Mix (25g)
- 2 tbsp. yoghurt
- 1 tbsp. lime juice
- 1 tbsp. ginger and garlic paste
- For frying the chicken
- 1 tbsp. butter
- For the gravy
- 1 medium onion
- 2 tbsp. butter (divided)
- ¼ cup raw cashew nuts
- 1 tbsp. ginger garlic paste
- 1 can peeled tomatoes
- ½ tsp. Shan Butter Chicken Mix
- 1 tsp. cumin powder
- ¼ tsp. coriander powder
- ½ tsp. salt
- 1 ½ tsp. sugar
- 5 tbsp cooking cream
- Optional topping
- 2 tbsp. chopped fresh coriander leaves
- 1 tbsp. cooking cream
Step-by-Step Method
- 1
Cut the chicken into 1 inch cubes.
- 2
To a bowl add the chicken, Shan Butter Chicken Mix, yogurt, lime juice, garlic ginger paste and mix until combined well.
- 3
Cover the bowl and place it in the fridge for 30 minutes to marinate the chicken.
- 4
Slice the onion thinly.
- 5
Heat 1 tbsp. butter in a pan and add the marinated chicken. Cook on medium high heat for 10 minutes or until slightly brown.
- 6
Remove the chicken to a plate and to the same pan add 1 tbsp butter and add onion and sauté for 2 minutes or until the onions soften.
- 7
Add the cashews and sauté for another 2 minutes or until the cashews turn slightly golden.
- 8
Add the ginger garlic paste and give it a mix. Then add peeled tomatoes and cook for 3 minutes.
- 9
Pour the mixture into a container and then blend using a hand blender until smooth.
- 10
Add the mixture back into the same pan and add the marinated chicken, ½ tsp. Shan Butter Chicken Mix, cumin powder, coriander powder, salt, sugar, cooking cream and mix well. Add 1 tbsp. butter and cook for 10 minutes on medium low heat.
- 11
Top with coriander leaves, cooking cream and serve.