NO BUTTER BUTTER CHICKEN WITH RAINBOW EVAPORATED MILK

Serving - 4

From 20-40 mins


Ingredients:

  • 400 grams readymade chicken tikka
  • 1½ cups fresh tomato puree
  • ½ tbsp ginger paste
  • 1 tbsp garlic paste
  • 1-2 green chillies, chopped
  • Salt to taste
  • ½ tbsp red chilli powder
  • ½ cup readymade tomato puree
  • 1½ tsps garam masala powder
  • A pinch of roasted dried fenugreek leaves (kasuri methi) powder
  • ½ tbsp honey
  • ½ cup Rainbow Evaporated Milk + for drizzling
  • Coriander sprig for garnish

Preparation:

  • Heat a non-stick pan, add fresh tomato puree, ginger paste, garlic paste, green chillies, salt and red chilli powder and mix well.
  • Add readymade tomato puree and mix well. Sauté for 4-5 minutes. Add garam masala powder and dried fenugreek leaf powder and mix well.
  • Add honey and mix well.
  • Add chicken tikka, cover and cook for 5-6 minutes. Switch off the heat, add Rainbow Evaporated Milk, mix well.
  • Transfer into a serving bowl, sprinkle Rainbow Evaporated Milk on top and garnish with coriander sprig. Serve hot.

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