Punjabi Butter Chicken Masala
This classic dish needs no introduction. It has made the highways of Punjab world famous.
The juicy chicken pieces bathed in a creamy gravy tickles palates across the world. Goes without saying, it’s a true culinary star.
Ingredients
- 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
Method
- 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.
