Recipe of Restaurant Panner Butter Masala

Butter Masala Chicken With Raisins And Peppers

Making a restaurant style paneer butter masala at home is very easy and you need three pastes such as onion paste, tomato paste and cashew paste.

Recipe Summary Butter Masala Chicken With Raisins And Peppers

I like masala chicken, but I wanted to jazz it up a bit. So, I diced some peppers and onions and added raisins for this Indian-inspired dish.

Ingredients | Restaurant Panner Butter Masala

1 tablespoon butter

1 clove garlic, minced

4 ounces sliced fresh mushrooms

½ large red bell pepper, diced

½ large green bell pepper, diced

½ medium onion, diced

1 ½ pounds skinless, boneless chicken breasts, cubed

1 (14.5 ounce) can diced tomatoes, drained

12 ounces condensed butter masala cooking sauce

1 cup raisins

1 cup water

Directions

Melt butter in a large saucepan over medium heat. Add garlic to hot butter and cook for 1 minute. Add mushrooms, bell peppers, and onion; cook for about 2 minutes more. Stir in chicken, diced tomatoes, masala sauce, raisins, and water. Raise heat to medium-high and bring to a simmer, about 5 minutes. Cover and cook until chicken is no longer pink in the center, stirring occasionally, 10 to 15 minutes.

Info | Restaurant Panner Butter Masala

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Butter Masala Chicken With Raisins And Peppers

World Cuisine Recipes, Asian, Indian,