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  • Ingredients
  • Directions
  • Reviews

Punjabi Butter Chicken

Ingredient

  • 1 sachet Kohinoor Punjabi Butter Chicken Masala
  • 3-4 tbsp. lemon juice
  • 500g chicken
  • 1 kg tomatoes (diced)
  • 4 tbsp. oil
  • Salt to taste
  • 3-4tbsp. fresh cream
  • 120g butter

Direction

  • Mix Kohinoor Punjabi Butter Chicken Masala and the lemon juice with half a cup of water. Add to the chicken and marinate for 30 minutes.
  • Boil the tomatoes in 1-2 cups of water for 10 minutes. Once soft, push the tomatoes through a strainer to remove the seeds and skin.
  • Heat the oil in a pan and fry the marinated chicken for 5 minutes.
  • Add the strained tomato puree, cover with a lid and cook for 15 minutes on a low flame or until the chicken is cooked through. Add salt to taste.
  • Stir in fresh cream and melted butter.
  • Serve hot with tandoori roti or naan.

  • 1 sachet Kohinoor Punjabi Butter Chicken Masala
  • 3-4 tbsp. lemon juice
  • 500g chicken
  • 1 kg tomatoes (diced)
  • 4 tbsp. oil
  • Salt to taste
  • 3-4tbsp. fresh cream
  • 120g butter

  • Mix Kohinoor Punjabi Butter Chicken Masala and the lemon juice with half a cup of water. Add to the chicken and marinate for 30 minutes.
  • Boil the tomatoes in 1-2 cups of water for 10 minutes. Once soft, push the tomatoes through a strainer to remove the seeds and skin.
  • Heat the oil in a pan and fry the marinated chicken for 5 minutes.
  • Add the strained tomato puree, cover with a lid and cook for 15 minutes on a low flame or until the chicken is cooked through. Add salt to taste.
  • Stir in fresh cream and melted butter.
  • Serve hot with tandoori roti or naan.

Not reviewed yet

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