Aachi Butter Chicken Masala (Boterkip) 160 g

Butter chicken is still a relatively young dish from Indian cuisine. This Indian dish makes for a buttery chicken dish that can be eaten with rice or naan bread.

The name of the dish is due to the use of butter instead of oil. It is mild in taste and yet spicy.

Ingredients

Red Chilli Powder, Garlic, Ginger, Sugar, Semolina, Cashew Nuts, Cinnamon, Cloves, Cardamom, Bay Leaves, Salt, Anti-Caking Agent E-551.

Explanation ingredients

Garlic: has distinctive taste and can be used in many dishes.
Ginger: has an intense pungent taste. Can be used in, for example, desserts, bread or biscuits. In India it is widely used with fish.
Cinnamon: Can be used with both spicy and sweet dishes due to the deliciously warm and sweet taste.
Clove: gives a herbaceous and spicy taste to dishes.
Cardamom: herbaceous plant of the ginger family. It has a pungent smell and the taste is sweet with a hint of lemon, camphor and bergamot. The green variant provides spice and freshness. The black variant is suitable for more powerful dishes such as curries and stews.
Bay leaf: has a somewhat bitter woody taste. Gives extra depth to dishes such as stew, soup, chicken or bolognese.

Allergen info

This product is packaged and / or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.

Storage advice

Store in a cool and dry place. After opening, transfer contents to an airtight container. Shelf life up to 2 years after production date.

Preparation

1. Heat 2 tablespoons of oil in a pan
2. Fry 1 finely chopped onion until golden brown and 2 tablespoons ginger garlic paste for a minute.
3. Grind 3 fresh tomatoes and add them.
4. Cook everything until the raw aroma disappears.
5. Now add 2 tablespoons of Aachi Butter Chicken Masala.
6. Then add 200 grams of fresh and clean boneless chicken pieces and stir fry until cooked.
7. Add 1 cup of milk and 2 tablespoons of butter and cook for another minute.
8. Salt can be added to taste.
9. Garnish with chopped fresh coriander leaves
10. Serve the hot Butter Chicken with Naan/Roti.