This curry dish is also called Murgh Makhani, and it makes use of a lighter spicy version of curry sauce. Mix of flavoursome herbs and tomato puree is used in the preparation of butter chicken along with cream or yogurt

Ingredients: Tomato paste, soybean oil, onion, salt, sugar, ground coriander, red chili, garlic, spirit vinegar, ginger, herbs and spices, cayenne pepper, pepper, acidity regulator: citric acid.

Allergens: Soybean

Nutritional values / 100g of product: Energy 870kJ / 208kcal, fats 16g, of which saturated fatty acids 2,4g, carbohydrates 6,3g of which sugars 6,2g, proteins 8,3g, salt 8,6g

Ingredients for 4 people:

• 1 packet of spice paste for Indian butter chicken dish
• 3 tablespoons of melted butter
• 1 large onion, finely chopped
• 16 cups (110 ml) tomato paste or diced tomatoes (fresh or canned)
• 16 cups (110 ml) of water
• 16 cups (110 ml) cream or yogurt (reserve 11 tablespoons for garnish)
• 450 g of roasted boneless meat, tandoori or fresh chicken, cut into pieces.
• Fresh coriander for garnish (optional)

Method:

1. Heat the butter in a pan over medium heat. Add the chopped onion and fry for 3 minutes.
2. Stir in the tomato puree, water, cream and spice paste.
3. Add the meat and simmer uncovered for 20 minutes. Stir in the remaining cream or yogurt and serve hot.