Butter Chicken

Heat butter in a pan and sauté ginger-garlic paste until fragrant. Add tomato puree and cook until the oil separates. Stir in salt, cream, and Rajesh Chicken Masala to infuse a rich, aromatic flavour. Add cooked chicken pieces and simmer until the gravy is creamy and well blended. Finish with a drizzle of fresh cream and a pinch of Rajesh Chicken Masala. Serve hot with naan or jeera rice.