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Butter Chicken Using Shan – VIDEO

Is Butter Chicken Good With Ready-To-Go Spice Mixes?

Absolutely! Using a ready-made spice mix like Shan Butter Chicken Masala makes life so much easier, and the results are genuinely restaurant-worthy. You don’t need to grind spices, guess ratios, or spend hours in the kitchen. In just under an hour, you can make creamy, rich, and flavorful butter chicken that tastes like it came from your favorite Indian restaurant.

Why I Love This Recipe

Butter chicken is my go-to comfort dish when I want something cozy, creamy, and full of flavor without spending all day cooking. What I love most about this version is that it uses Shan’s ready-to-go spice mix, which captures that authentic restaurant taste with almost no effort. It’s perfect for busy nights when you still want to impress guests or treat yourself. The best part is that it tastes even better the next day!

Key Flavor Components

The magic of butter chicken comes from a few key ingredients that balance rich creaminess with spice and tang:

  • Yogurt and lemon juice tenderize the chicken and add a bright flavor.
  • Shan Butter Chicken Spice Mix gives perfect balance of spice, salt, and warmth.
  • Cashews and cream make the sauce silky, nutty, and luxurious.
  • Kasoori methi (dried fenugreek leaves) adds that signature restaurant aroma.
  • Butter and a hint of sugar round out the flavors beautifully.
Jump to Recipe

Step-by-Step: How to Make Butter Chicken using Shan (Or any other ready butter chicken spice mix)

Start by marinating 450 g of chicken breast with 2 tablespoons of yogurt, half a packet of Shan Butter Chicken Spice Mix, and the juice of half a lemon. Mix it well and let it rest while you prep everything else.

Roughly chop 1 large red onion, 4 roma tomatoes, and 5 green chillies. Soak 25–30 cashews in warm water for 10 minutes.

Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the marinated chicken and cook for about 6–7 minutes until the chicken is golden and cooked through. Remove it from the pot and set aside.

In the same pot, add the chopped onions, green chillies, and tomatoes. Pour in a splash of water and cover for 10 minutes until the tomatoes are soft and the onions have turned translucent.

Add the remaining half packet of Shan spice mix, stir well, and then blend this mixture with the soaked cashews until smooth. This creates the rich, creamy gravy base.

Return to your pot and melt 3 tablespoons of butter over medium heat. Add the blended sauce, 1/2 cup heavy cream, 1 tablespoon kasoori methi, 1 tablespoon sugar, and 1 teaspoon salt (optional, since Shan already has salt). Stir everything together and let it simmer for 8–10 minutes.

Finally, add the cooked chicken back in and simmer for another 5 minutes so all the flavors come together. Your butter chicken is now ready to enjoy with naan, rice, or roti!

FAQ

Can I use chicken thighs instead of breast?
Yes, boneless thighs make the dish even juicier and add more flavor.

Do I need to soak the cashews?
Yes, soaking them makes them blend smoothly into the gravy for that perfect creamy texture.

Can I make it dairy-free?
You can replace butter and cream with coconut oil and coconut cream. The flavor changes slightly but it’s still delicious.

How long does it keep?
Butter chicken stores well in the fridge for up to 3 days and tastes even better the next day.

Nutritional Information (Per Serving / Serves 4)

Servings: 4

Calories: 540 kcal

Protein: 36 g

Carbohydrates: 18 g

Fat: 36 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Butter Chicken Using Shan
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Butter Chicken Using Shan

Recipe by AmateurProChefCourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

540

kcal

Ingredients

  • Chicken marinade

  • 450g Chicken Breast

  • 2 tbsp yogurt

  • Shan Butter Chicken Spice Mix (half pack)

  • Juice – 1/2 lemon

  • Curry

  • 2 tbsp oil

  • 3 tbsp butter (unsalted)

  • 1 large red onion

  • 2 tbsp ginger garlic paste (I used Shan, you can use any brand you like)

  • Shan Butter Chicken Spice Mix (remaining half packet)

  • 4 roma tomaotes

  • 25-30 cashews

  • 1 tbsp sugar

  • 1/2 cup heavy cream

  • 1 tbsp kasoori methi (dried fenugreek leaves)

  • 1 tsp salt

Directions

  • Marinate Chicken
  • Start by marinating chicken with lemon juice, yogurt and half a pack of Shan butter chicken spice mix. Mix it up and set it aside.
  • Prep
  • Roughly chop up 1 larger red onion, 4 roma tomatoes, and 5 green chillies.
  • Cook the chicken
  • In a large pot over medium high heat add 2 tbsp of oil and go in with the marinated chicken. Cook for 6-7 minutes or until fully cooked and set it aside.
  • Create the base
  • In the same large pot over medium heat go in with the chopped onions, green chillies, and tomatoes. Add a bit of water and cover for 10 minutes or until tomatoes are soft.
  • Add the remaining half pack of shan butter chicken spice mix and mix it all up. Add all of it to a blender along with 25-30 cashews which have been soaked in warm water for 10 minutes and blend it all up.
  • Finishing touches
  • In the same pot, add 3 tbsps of butter, the gravy base we made, 1/2 cup of heavy cream, 1 tbsp kasoori methi, 1 tbsp sugar and salt to taste. Most likely you wont need salt but if you want add a little and taste.
  • Add the chicken back in, mix it up and now its time to ENJOY!

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