Dry Butter Chicken
600 g chicken chunks/strips
1 cup Greek yoghurt/ sour cream
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1/4 teaspoon Cold Grind Turmeric Powder
- 3-4 teaspoons Cold Grind Butter Chicken Spice
- Olive oil
- Lemon Juice
- Salt and cayenne pepper
In a bowl, take Greek yoghurt or sour cream. Add ginger paste, garlic paste, cayenne pepper to taste, turmeric, Cold Grind Organic Butter chicken powder, 1 teaspoon olive oil, some lemon juice and salt to taste.
Coat your chicken chunks/strips in this mix and leave it for 40-60 minutes in the refrigerator.
Now take 1-2 tablespoon olive oil in a pan and cook the chicken chunks/strips well on medium-low heat.
If you have any extra marinade mix left, just pour it all on top of the pan.
Once its golden brown and medium crisp, the chicken is ready to be served as an appetizer.
You can also follow this recipe and make chicken skewers over your BBQ.