Butter Chicken

Method

• Storage : -18°C to -20°C
• Thawing Process : 8 Hrs under (0°C to 4°C)
• 1. Cooking Mode : Non stick pan
     
     • Step 1 : In Medium heat add 250ml water and cook the product for 15-16 minute till the gravy is thick (Add fresh chopped coriander leaves )
  2. Cooking Mode : Pressure cooker
     
     • Step 1 : In Medium heat add 150ml water and cook the product for 4 whistle till the gravy is thick (Add fresh chopped coriander leaves )