Indian cuisine, butter chicken curry paste, sauce concentrate, medium, 3.5 ounces (100 g)

Recipe for the pan

In a pan, combine 1 pound boneless chicken pieces, 3 tablespoons butter, entire contents of the Indian chicken butter pan and 1 2/3 cups water. Mix the contents well. Simmer for 20 minutes, once it starts to boil with the lid closed. Cook for another 5 minutes on high flame. Set aside for 3 minutes. Serve hot.

Microwave recipe

In a microwave safe bowl, combine 1 pound boneless chicken pieces, 3 tablespoons butter, entire contents of buttered chicken stock pot, and 1 2/3 cups water. Cook on medium for 22 minutes in a covered dish. Remove from microwave and hold for 5 minutes. Serve hot.

Serving suggestions

Garnish with fresh cream/malai (homemade cream). Serve hot with roti, naan, paratha or rice.