Butter Chicken Dry Paste ^Sale

Butter Chicken, also known as "Murgh Makhani," originated in India, specifically in Delhi. It was created in the 1950s by the chefs at the Moti Mahal restaurant. The dish was developed as a way to use leftover chicken by simmering it in a rich, creamy tomato sauce with butter and spices. Over the years, Butter Chicken has become a popular dish not only in India but also worldwide, celebrated for its rich flavors and creamy texture.

To make it simple, we’ve created an easy way to cook Butter Chicken, a dish that is very popular in Malaysia

How to Cook Butter Chicken
Heat Pan: In a pan, heat 75 g of butter and add 150 g of chicken fillet.
Stir-Fry Chicken: Stir-fry the chicken until it's half cooked.
Add Paste and Water: Stir in 50 g of Butter Chicken Dry Paste and 50 ml of water.
Thicken Sauce: Cook until the sauce thickens slightly.
Add Yogurt: Finally, add 25 ml of yogurt and garnish with 10 g of sliced coriander leaves. Stir well to combine.
Serve: Turn off the heat and enjoy your delicious Butter Chicken!

Shelf live 24 months

Easy to carry around, very lightweight

Suitable for busy professionals, homecook, traveller and student. 

Suitable for caterers, hotels, central kitchens, and anyone looking to ensure consistent taste in their dishes