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Butter Chicken Boneless
Method
- Marinate chicken pieces in yogurt and ginger garlic paste for an hour.
- Grill in an oven on medium heat till cooked.
- Heat the butter in a saucepan.
- Add chopped tomatoes and simmer till reduced to a pulp.
- Add Ferns’ Butter Chicken Paste and sauté for a few minutes.
- Add grilled chicken and heat through, seasoning with salt to taste.
- Serve, garnished with cream and sprinkling of crushed dry fenugreek leaves.
Ingredients
- ½ kg boneless chicken
- 100 gm yoghurt
- 1 teaspoon ginger garlic paste
- 3 large tomatoes (peeled and chopped)
- 2 tablespoons white butter
- 100 gm cream
- 1 teaspoon dry fenugreek leaves (kasoori methi)
- 3 teaspoons Ferns Butter Chicken Paste
- Salt to taste.