Mild, creamy tomato curry from Delhi – great if you prefer less heat.

Ingredients from our range

• MDH Butter Chicken MasalaMDH · 100 g
• TRS Kasuri MethiTRS · 100 gमेथीمیتھیmethī
• Khanum Pure Butter GheeKhanum · 500 g / 1 kgघीگھیghī
• TRS Ginger & Garlic PasteTRS · 330 g / 1 kg
• MDH Kashmiri MirchMDH · 100 gमिर्चمرچmirch
• Laila Basmati RiceLaila · 1 kg / 2 kg / 5 kg / 10 kgबासमतीباسمتیbāsmatī
• Ashoka Naan Tandoori GarlicAshoka · 340 g (4 pcs) · Frozenनानنانnaan

Plus fresh

chicken, cream, butter, passata

How to make it

1. Cut the chicken into pieces and marinate with ginger-garlic paste, Kashmiri mirch and some of the butter chicken mix for at least 20 minutes.
2. Rinse the basmati and cook according to the packet.
3. Sear the chicken in ghee and set aside.
4. Melt the butter in the pot, stir in the passata and the rest of the mix and simmer for 10 minutes.
5. Add the chicken and cream and let it cook through; finish by crumbling kasuri methi over the top.
6. Warm the naan in the oven or a pan and serve with the rice.

Spice mixes come with their own instructions on the packet – the steps above are a rough guide.