Aachi Butter Chicken Masala

Size: 160 g


Aachi Butter Chicken Masala


Red Chilli Powder, Garlic, Ginger, Sugar, Semolina, Cashews, Cinnamon, Cloves, Cardamom, Bay Leaves and Salt.

How to use:

Heat 2 tbsp of oil in a pan and saute 1 finely chopped onion until golden brown and 2 tbsp of ginger garlic paste for a minute.

Grind 3 fresh tomatoes and add it. Cook until the raw aroma goes off. Add to 2tbsp of Aachi Butter Chicken Masala, 200g of fresh and clean boneless chicken pieces and stir fry until half cooked.

Add 1 cup of milk and 2 tbsp of butter and cook for a minute. Salt can be added as per taste.

Garnish with chopped fresh coriander leaves and serve hot Butter Chicken with Naan / Roti.