[pb_row ][pb_column span="span12"][pb_heading el_title="Heading 1" tag="h2" text_align="inherit" font="custom" font_face_type="google fonts" font_face_value="Satisfy" font_size_value_="48" font_style="strong" color="#ffffff" border_bottom_style="solid" border_bottom_color="#000000" appearing_animation="0" ]Experience authentic Indian cooking with Shivani Dhamija[/pb_heading][/pb_column][/pb_row]

[pb_row ][pb_column span="span12"][pb_heading el_title="Shivani's Kitchen Signature Butter Chicken" tag="h1" text_align="inherit" font="custom" font_face_type="google fonts" font_face_value="Satisfy" font_size_value_="36" font_style="normal" color="#bd081d" border_bottom_style="solid" border_bottom_color="#000000" appearing_animation="0" ]Shivani's Kitchen Signature Butter Chicken[/pb_heading][pb_text el_title="SHIVANI’S KITCHEN SIGNATURE BUTTER CHICKEN" width_unit="%" enable_dropcap="no" appearing_animation="0" ]

Surprisingly, this decadent dish can be prepared without butter.

We find it’s just as delicious without the added fat! (Serves 2-4)

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Ingredients

Marinade

  • 1 lb skinless, boneless chicken breast, cubed
  • ¼ cup thick plain yoghurt (please dont take watery yogurt)
  • 2 tsp Sk’s Butter Chicken Masala
  • 1 tsp fresh lime OR lemon juice
  • 2 tsp ginger garlic paste
  • ½ tsp salt

Sauce

  • 3 tbsp oil/Butter
  • 1 tsp ginger garlic paste
  • ½ cup crushed tomatoes, canned (unsalted)
  • 1 tsp Sk’s Butter Chicken Masala
  • 1 tsp sugar to make it sweeter
  • ½ tsp salt (or to taste)
  • ¾ cup light cream
  • ¼ cup ground almonds OR ground cashews- soak them in water for 30 mins and then grind it to smooth paste
  • ½ cup water (add extra if needed)
  • ½ tsp Sk’s Garam Masala, to garnish(optional)
  • ¼ cup fresh coriander, finely chopped, to garnish (optional)

Vegetarian option:

Use paneer, Indian pressed cheese or tofu cubes (extra-firm) as a substitute for chicken.

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Method of Preparation

Marinade: In a large bowl, mix marinade ingredients together. Add chicken, coat well, cover and refrigerate overnight.

Preheat oven to 200C/400F/Gas Mark 6. Put chicken on baking sheet and bake for

10 minutes or until chicken is cooked. Set aside.

  • In a large pan, heat oil on medium-high.
  • Add ginger garlic paste. Make it slightly brown
  • Add crushed tomatoes. Stir it nicely till the tomatoes start getting separated from the oil or butter.
  • Stir in Sk’sButter Chicken Masala and blend to make a masala paste. Cook for 2-3 minutes.
  • Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for 10 minutes.
  • Add in ground nuts, add water and mix. Cook for a few more minutes. (optional)
  • Garnish with a sprinkle of SK’s Garam Masala and coriander. Serve with Naan or basmatic rice.

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Contact Us

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Shivani's Kitchen

Call 902-482-7714
Text 902-412-7072
Email

Mailing Address
16 Tayberry Court
Halifax, Nova Scotia
B3S 1L1

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