Butter chicken 1 kg bag

Butter Chicken recipe by Jacob Metz Backe

0.200 kg Greek yoghurt, 10%
0.080 kg Butter Chicken seasoning
0.800 kg chopped tomatoes
1.000 kg chicken breast, diced
0.250 kg onion, diced
0.100 kg butter
150 ml whipping cream

Method:
Blend the yoghurt, Butter Chicken seasoning and chopped tomatoes into a smooth marinade. Pour over the chicken pieces, cover and leave to marinate for at least 2 hours, preferably overnight in the refrigerator.
Melt the butter in a heavy-based pot. Cook the onions over medium heat until golden and soft.
Add the diced chicken, the marinade and the cream. Simmer gently for approx. 25 minutes, or until the chicken is tender.
Serve with freshly cooked rice and freshly chopped coriander.

18 pcs. per carton
360 pcs. per pallet