- Margarine 2 tablespoons
- Shivani's Butter chicken spice 1.5 tbsp
- Vegetable oil 1 tbsp
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Tomato 7-8 cut into small pieces
- Red chilli powder 1/2 teaspoon or 1-2 red thai chillies
- Salt to taste
- Coconut milk 1 cup
- Cashew nuts 15 soak them in water
To make the gravy, heat the butter and oil in a non-stick pan.
Once oil/ butter is hot add the ginger and garlic paste paste sauté for 1 minute. Add the tomato pieces.
Bring the mixture to a boil. Reduce the heat and simmer for 20 minutes. Add salt, and Shivani's Butter Chicken Spice.
When you start getting the mushy look for tomatoes. They will be reduced to half. Time to turn off the tomatoes and let them cool down. Once cooled grind tomatoes along with cashew nuts which were soaked.
Remove everything from the blender and now add any kind of protein you like and let it cook. Add coconut milk at the end. Serve it with rice.