Recipe Credit: Raeesa Ismail Omar😊 Picture Credit: Raeesa Ismail Omar ®️
1 kg chicken fillet (cubed)1 box shah butter chicken spiceSalt1 & half teaspoon ginger garlic1 lemon freshly squeezed1 teaspoon ginger garlic4/5 tablespoon plain yogurt 1 teaspoon kashmiri chillie powderQuarter teaspoon tumeric1 onion finely sliced2-3 tablespoon tomatoe puree/paste2 Elachi (cardomom)2 cinnamon stickSprinkle of whole pepper2 fresh chilliesfresh cream2 tablespoon oilButter
*Marinate chicken with ginger garlic, salt, yogurt, lemon juice, and one box Shah butter chicken spice. Cover and set aside for a minimum of half hour. * In a pan add oil, a stick of butter, whole spices and onions. Saute till onions start to turn golden brown.* Then add in marinated chicken, kashmiri powder, turmeric, a sprinkle of salt and some boiled water. Cook for about 15 minutes till chicken is cooked. Cook with lid on. * Add in tomatoe paste and mix well. Add a little more boiled water if starting to stick. This will help cook the tomatoe into the sauce. Cook for about 3-5 minutes. With lid off. *Put stove off and add in about a quarter tub of fresh cream. Mix into butter Chicken and let bubble once on stove. Then move off stove.
INFO / TIPS / CREDITS
-Serve with fresh naan/ Roti or knotted rolls
-Decorate with cream, butter and freshly chopped dhania
- Alternatively for extra zing one can add fresh sliced lemon and mix thru curry. Adds a fresh taste.