CRAFTED BY THE FINEST CHEF : Ustad Banne Nawab  Chicken Masala is specially crafted by finest of Chefs in Hyderabed  that lets you cook like a master chef
RICH AROMA & FLAVOR: Treat yourself to an  flavorful & aromatic  delight with every bite.
NATURAL OILS INTACT: Carefully made to ensure spices retain their natural oils
SOURCED FROM THE BEST FARMS: Sourced from the best of farms, the spices contain naturally rich flavors.
RICH IN FLAVOUR: Banne Nawa  Chicken Masala provides an aromatic flavour to non-vegetarian appetisers, entrees, and main course dishes.
PACKED HYGIENICALLY: Banne Nawab  spices are packed using state-of-the-art equipment ensuring minimal human contact.
ALL NATURAL All Banne Nawab Products  use no Artificial Color or  Flavour is used
SKU: UBN001-NDL-0003 Category:
Skinless Chicken with bone cut into 24 Pcs OR Boneless, Skinless Chicken thinly sliced 2 inches long 1 Kg. OR 1/2 Kg / 1.1 lb
Onions – Finely Sliced 180 Gms /6.34 oz / 3 medium
Cooking oil 2 Tablespoons / 30 ml
Cilantro leaves/Kothmir/Hara Dhania – Sliced finely 1 small bunch / 10 twigs
Mint leaves/Pudina – Sliced finely 1 small bunch / 10 twigs
Yogurt / Curd 50 gms / 1.76 oz
Butter 50 Gms / 1.76 oz
Cashew Nuts – Grounded with ½ cup water 30 Gms / 1.06 oz
Cream 50 Gms / 1.76 oz
Orange Red Color 2 Pinches
Ustad Banne Nawab’s Hyderabadi Butter Chicken Masala One packet


  1. Take 50 ml / Half small tea cup water and make paste of Butter chicken masala and apply to Chicken along with the grounded Cashew nut paste and keep aside.
  2. Add Orange red color in the yogurt / curd, mix and whip thoroughly and keep aside.
  3. Heat oil and Butter in a pressure cooker, fry onions till they start changing color.
  4. Add the chicken and fry for 3 to 5 minutes, stirring continuously making sure Butter chicken masala paste doesn’t stick to bottom of cooker.
  5. Add yogurt / curd to the above and cook, stirring continuously till yogurt / curd is done. (This process takes anywhere between 2 to 4 minutes).
  6. Add 250 ml / 1 glass water and mix thoroughly.
  7. Close lid of pressure cooker. On first whistle of cooker, close stove and let cooker cool down.
  8. Remove lid and cook till chicken is tender and gravy becomes thick, stirring occasionally. Add cream, mix thoroughly and cook for 3 to 4 minutes.  Close stove, add Cilantro/Kothmir/Hara Dhania and Mint leaves/Pudina, cover cooker and let it remain on stove for 5 minutes and serve.


Weight 45 kg



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