Licious Shandaar Butter Chicken Masala

Licious Shandaar Butter Chicken Masala About the Product Remembering the ingredients for a great Butter Chicken Masala can be a tedious task. But not to worry, Licious has got you covered! The Licious Shandaar Butter Chicken Masala is part of our wide range of Licious Meat Masalas - complete spice mixes in themselves that have been chef- crafted for easy, delicious home- cooking. Ingredients Coriander, Chilli (19%), Dehydrated Garlic, Sugar, lodised Salt, Cardamom (4%), Cumin, Corn Starch, Turmeric Powder, Papain Powder (Natural Tenderizer), Cloves, Cassia, Dehydrated Kasuri Methi Leaves (1%), Oleoresin Paprika, Spice Mix, Bay Leaf (0.6%), Cinnamon, Nutmeg, Mace (0.46%), Yeast Extract. Nutritional Facts Per 100g: Energy (Kcal)-393.11, Protein (g) - 14.51, Carbohydrate (g) - 56.34, Total Sugar (g) -<0.5, Added Sugar (g) - <0.5, Total Fat (g) - 12.19, Trans Fat (g) <0.1, Saturated Fatty Acid (g) 1.56, Cholesterol (mg) - <1.0, Sodium (mg) -2812.10 How to Use Licious Shandaar Butter Chicken Masala - 1 sachet (25 g) Diced Tomato - 5 medium-sized / 500 g Diced Onion - ½ medium-sized / 40 g Cashew Nuts - 10 nos / 15 g Green Chilli & Coriander Stems - 2 medium-sized / 5 g & ¼ bunch / 10 g Roughly Chopped Ginger & Garlic - 1” piece / 10 g & 5-6 pods / 10 g To finish the gravy Chopped Garlic - 1 teaspoon / 5 g Butter & Cream - ½ cup each / 125 g each Sugar & Salt - To taste. To cook: 1. In a deep pan, add oil. Once hot, add the Licious Shandaar Butter Chicken Masala. 2. Cook the masala for a minute on low flame. Add the rest of the ingredients for the gravy. 3. Simmer on a medium flame with the lid on for 15-20 mins, till the tomatoes get mushy and pulpy. Once cooled, blend it into a smooth paste and strain (if required). 4. Melt half the butter on low heat in another pan and add the chopped garlic. Cook till the garlic gets golden brown in colour. Add the blended gravy to this. 5. Add the cooked chicken, cream and the remaining butter to the gravy. Finish with sugar and salt to taste.