Goan Fish Curry
Tangy coconut Goan Fish Curry with Zeliva Fish Curry Masala — coastal flavour in 30...
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Butter Chicken
Tender chicken in a silky, mildly spiced tomato-cream sauce — the world-famous Murgh Makhani made authentic with Zeliva spices.
Ingredients
- 600g Chicken — boneless, cubed
- 1 cup Yoghurt
- 1 tbsp Lemon juice
- 1.5 tsp Zeliva Kashmiri Chilli Powder (for marinade)
- 4 large Tomatoes — roughly chopped
- 1 Onion — roughly chopped
- 15 Cashews
- 3 tbsp Butter
- 1/4 cup Fresh cream
- 1 tsp Zeliva Garam Masala
- 1/2 tsp Zeliva Coriander Powder
- 1 tsp Zeliva Kashmiri Chilli Powder (for sauce)
- 1 tsp Sugar
- Salt to taste
- 1 tbsp Honey
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Marinate & Grill The Chicken
Mix chicken with yoghurt, lemon juice, 1.5 tsp Zeliva Kashmiri Chilli Powder, and salt. Marinate for at least 30 minutes. Grill on high heat in a pan or grill until slightly charred u2014 about 5 minutes per side. Set aside. This charred flavour is key.
2
Make The Tomato Base
In the same pan, heat 1 tbsp butter. Add onions and cook until soft. Add tomatoes and cashews. Cook for 10 minutes until everything is mushy. Cool slightly, then blend to a very smooth puru00e9e. Strain through a fine sieve for an ultra-silky sauce.
3
Cook The Sauce
Heat remaining butter in the pan. Add the strained tomato puru00e9e, Zeliva Kashmiri Chilli Powder, Coriander Powder, and salt. Cook on medium heat for 8 minutes, stirring often, until the sauce deepens in colour and thickens slightly.
4
Combine & Finish
Add grilled chicken pieces to the sauce. Stir in cream, honey, sugar, and Zeliva Garam Masala. Simmer on low heat for 5 minutes. Garnish with a swirl of cream and a sprinkle of Zeliva Garam Masala. Serve hot with garlic naan.
