Butter Chicken For Beginners


Review Of Shan Butter Chicken Mixshan butter chicken mix

Meet Sanjeev Kapoor. He is the most recognizable name in Indian food circles.

Meet Shan, he is the most recognizable name in Pakistani homes.

They both have a very different, yet surprisingly similar job. To make cooking easier for the average person. By themselves, they do a pretty good job of it. One takes us through a recipe step by step with a big smile, which makes you feel like no kitchen feat is unattainable. The other makes sure no kitchen feat is unattainable by providing you with one simple concoction. Add this and watch your dishes transform. You don’t need sugar, spice and everything nice. All you need is a little Shan spice.

Now imagine if they both were to join forces. If the methods of one and the mixes of the other came together, what a beautiful union that would be. Taking the guesswork out of our cooking. Encouraging even beginners, be they to the kitchen or to the cuisine, to take on even the mightiest of dishes.

Let us show you an example, with that most globally beloved of all Indian dishes, the Butter Chicken.

Having always had a reliably delicious experience with Shan spice mixes, we decided one day to pick up the Butter Chicken mix. When we got home and looked at the instructions on the back, they were ridiculous. There was no way this could turn into the creamy gravy we all know and love. But we trusted the product, if not the instructions. Confused, we looked to the unquestionable expert in Indian food, Sanjeev Kapoor, for inspiration. And as usual, he didn’t disappoint.

Here is our adaptation of his recipe using  Shan Butter Chicken mix.

Butter Chicken
Print Recipe
An adaptation of Sanjeev Kapoor's recipe for Butter Chicken, using Shan Butter Chicken Mix.
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Butter Chicken
Print Recipe
An adaptation of Sanjeev Kapoor's recipe for Butter Chicken, using Shan Butter Chicken Mix.
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Ingredients
Servings: people
Instructions
  1. Marinate the chicken with 1.5 tbsp of the Shan mix and a pinch of salt. Add the juice of one lemon. Mix well and refrigerate for half an hour.
  2. Roughly chop the tomatoes and discard the seeds. Blend until smooth in a blender.
  3. In a large saucepan melt 2 tbsp of butter and add 1 tsp each of ginger and garlic paste. When it turns golden, add the blended tomatoes and stir through. Let the mixture cook on medium heat until the tomatoes darken in color. Then add the rest of the Shan mix, stir and let it simmer on medium heat.
  4. In the meantime, combine the strained yogurt with 1/2 tsp each of ginger and garlic paste (you can add more if you prefer stronger flavors). Add this to the chicken, mix well and refrigerate again for at least an hour (can be left overnight).
  5. Meanwhile, add 1 tbsp of honey and another 2 tbsp of butter to the tomato gravy, stir through and let it simmer on low heat. You can reduce the amount of butter, but this is what gives the dish its signature aroma and taste.
  6. While the gravy is simmering, grill the chicken pieces. You can do this either in the oven on medium heat or on a grilling pan on the stove. Baste the chicken with oil and grill for about 10-15 mins, until chicken is cooked through. Remove from heat and set aside.
  7. Stir the gravy and check if it has reached a smooth consistency and bright red color. If so, add 3-4 tbsp of heavy cream. and stir through. Taste and adjust salt as needed.
  8. Add the grilled chicken to the gravy, mix well and remove from heat. Pre-order some piping hot naan from a nearby restaurant and dig in!
  9. Optional: If you like some veggies in your gravy, saute cubed onion & capsicum in a little oil and add it to the gravy along with the chicken.
Recipe Notes

- You can add red chili powder for extra spice, or a little more honey to reduce the spice levels.

- The gravy in this recipe is vegetarian, so you can replace the chicken with paneer, or even just some grilled vegetables.

Products used for this recipe:

Honey: Langanese original

Butter: Lurpak unsalted

 

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Private: Butter Chicken For Beginners


Butter Chicken
Print Recipe
An adaptation of Sanjeev Kapoor's recipe for Butter Chicken, using Shan Butter Chicken Mix.
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Butter Chicken
Print Recipe
An adaptation of Sanjeev Kapoor's recipe for Butter Chicken, using Shan Butter Chicken Mix.
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Servings Prep Time
4 people 20 mins
Cook Time Passive Time
1-2 hours 2 hours
Ingredients
Servings: people
Instructions
  1. Marinate the chicken with 1.5 tbsp of the Shan mix and a pinch of salt. Add the juice of one lemon. Mix well and refrigerate for half an hour.
  2. Roughly chop the tomatoes and discard the seeds. Blend until smooth in a blender.
  3. In a large saucepan melt 2 tbsp of butter and add 1 tsp each of ginger and garlic paste. When it turns golden, add the blended tomatoes and stir through. Let the mixture cook on medium heat until the tomatoes darken in color. Then add the rest of the Shan mix, stir and let it simmer on medium heat.
  4. In the meantime, combine the strained yogurt with 1/2 tsp each of ginger and garlic paste (you can add more if you prefer stronger flavors). Add this to the chicken, mix well and refrigerate again for at least an hour (can be left overnight).
  5. Meanwhile, add 1 tbsp of honey and another 2 tbsp of butter to the tomato gravy, stir through and let it simmer on low heat. You can reduce the amount of butter, but this is what gives the dish its signature aroma and taste.
  6. While the gravy is simmering, grill the chicken pieces. You can do this either in the oven on medium heat or on a grilling pan on the stove. Baste the chicken with oil and grill for about 10-15 mins, until chicken is cooked through. Remove from heat and set aside.
  7. Stir the gravy and check if it has reached a smooth consistency and bright red color. If so, add 3-4 tbsp of heavy cream. and stir through. Taste and adjust salt as needed.
  8. Add the grilled chicken to the gravy, mix well and remove from heat. Pre-order some piping hot naan from a nearby restaurant and dig in!
  9. Optional: If you like some veggies in your gravy, saute cubed onion & capsicum in a little oil and add it to the gravy along with the chicken.
Recipe Notes

- You can add red chili powder for extra spice, or a little more honey to reduce the spice levels.

- The gravy in this recipe is vegetarian, so you can replace the chicken with paneer, or even just some grilled vegetables.

Products used for this recipe:

Honey: Langanese original

Butter: Lurpak unsalted

 

Share this Recipe
 

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