Description
NUTRITION FACTS
|
||||||
| % Daily Value* | ||||||
| Total Fat | 1g | 2% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 920 mg | 38% | ||||
| Total Carbohydrate | 4g | 1% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 0g | |||||
| Protein | 1g | |||||
| Vitamin A | 0% | |||||
| Vitamin C | 0% | |||||
| Calcium | 0% | |||||
| Iron | 0% | |||||
| Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
AS PER 50G GRAM
INGREDIENT REQUIRED
-
Chicken
1 kg
-
Tomatoes
1kg
finely chopped / Thinned tomato sauce 500g
-
Lemon Juice
2 teaspoons
-
Plain Yogurt
3 tablespoons
-
Single Cream
½ cup
-
Butter
¾ -1 cup
-
Cooking Oil
2 tablespoons
-
Shan Butter Chicken Mix
1 packet
STEPS OF COOKING
- Mix Shan Butter Chicken Mix, lemon juice, yogurt, oil and apply to the meat cubes. Marinate for 1-3 hours.
- Boil the tomatoes in 1-2 cups of water for 10 minutes or until soft and tender. Sieve to remove skin and seeds. Keep tomato puree aside.
- Separately: Heat a fry pan and add the marinated meat. Cook for 2-3 minutes on medium-low heat and turn the meat. Remove from pan.
- Add the chicken to the tomato puree. Cover and cook on low heat for about 15 minutes. Add butter and cook for 5 minutes.
- Add cream. Stir and remove from heat. Serve hot.
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