AHG Butter Chicken Sauce for Indian Butter Chicken 50g

Ingredients (serves 4): 1 packet of Indian Style Butter Chicken Spice Paste; 3 tbsp melted butter; 1 large onion, finely chopped; 110ml tomato puree or chopped tomatoes (fresh or canned); 110ml water; 110ml double cream or yogurt, reserve 1 tbsp for garnish; 450g boneless, tandoori, or fresh roasted chicken, cut into bite-sized pieces; Fresh coriander for garnish.

Instructions:

1. Heat the butter in a non-stick skillet over medium heat, add the onion and sauté for 3 minutes.

2. Add the tomato puree, water, cream or yogurt and spice paste.

3. Add the meat and simmer, uncovered, for about 20 minutes, until the sauce thickens and the chicken is cooked through.

4. Garnish with a dollop of cream or yogurt. Serve hot.

Tomato paste, SOYBEAN oil, onion, garlic, salt, sugar, ground coriander, red chili, garlic, distilled vinegar, ginger, herbs and spices, cayenne pepper, pepper, acidity regulator E330.

SOY

2026.08.27