Licious Shandaar Butter Chicken Masala - 1 sachet (25 g) Diced Tomato - 5 medium-sized / 500 g Diced Onion - ½ medium-sized / 40 g Cashew Nuts - 10 nos / 15 g Green Chilli & Coriander Stems - 2 medium-sized / 5 g & ¼ bunch / 10 g Roughly Chopped Ginger & Garlic - 1” piece / 10 g & 5-6 pods / 10 g To finish the gravy Chopped Garlic - 1 teaspoon / 5 g Butter & Cream - ½ cup each / 125 g each Sugar & Salt - To taste.

To cook:

1. In a deep pan, add oil. Once hot, add the Licious Shandaar Butter Chicken Masala.

2. Cook the masala for a minute on low flame. Add the rest of the ingredients for the gravy.

3. Simmer on a medium flame with the lid on for 15-20 mins, till the tomatoes get mushy and pulpy. Once cooled, blend it into a smooth paste and strain (if required).

4. Melt half the butter on low heat in another pan and add the chopped garlic. Cook till the garlic gets golden brown in colour. Add the blended gravy to this.

5. Add the cooked chicken, cream and the remaining butter to the gravy. Finish with sugar and salt to taste.