Butter Chicken

The following is a guide for using our rempah. However, preferences tend to differ for every household, so feel free to make tweaks accordingly!

INGREDIENTS

• 3 tbsp oil or ghee
• 1 packet JEYA Spices Butter Chicken Paste (contains onion, ginger, garlic & spices)
• 3 medium tomatoes, blended, or 1 cup tomato purée
• 3 tbsp butter
• ¼ cup fresh cream
• 2 tbsp yoghurt
• Salt: to taste
• Sugar or honey (optional) to balance acidity
• Water As needed

INSTRUCTIONS

1. Heat oil or ghee in a pan over medium heat.
2. Add JEYA Spices Butter Chicken Fresh Paste and sauté for 4–5 minutes until fragrant and oil begins to separate.
3. Add tomato purée and cook for 6–8 minutes until thick and glossy.
4. Add chicken and salt. Stir well to coat.
5. Add ½ cup water, cover, and simmer for 10–12 minutes until chiucken is cooked.
6. Lower heat and stir in yoghurt slowly to prevent splitting.
7. Add butter and cream. Simmer gently for 3–5 minutes.
8. Adjust salt and sweetness. Serve hot.

CHEF NOTES

• Serve with naan, roti, or basmati rice.
• For restaurant-style aroma, finish with crushed kasuri methi (optional).
• No artificial colouring used, or required

We’d love to see your outcome! Help us spread the word and tag us @jeyaspices!