Traditional Butter Chicken

Ingredients:

1  Sherni's Butter Chicken Jar (500 ML)
2  Boneless Chicken Breast (Cubed)
1  tbsp. Olive Oil
250 ML Water

Directions:

Heat one tablespoon of olive oil in a frying pan. Add the cubed chicken, cooking it on medium heat for 5 minutes. Add Sherni's Butter Chicken cooking sauce and 250ML of water. Cover and let simmer for 5 minutes. Serve over rice, or with naan bread.

(Shrimp or tofu can be added or substituted for chicken)

Serves 4-6 people

Butter Chicken BBQ Chicken Breast

Ingredients:

1 Sherni's Butter Chicken Jar (500 ML)
4 Boneless Chicken Breasts

Directions:

Place half (250 ML) of the Sherni's Butter Chicken cooking sauce in a sealable container. 
Add the chicken breasts and cover and let sit in a refrigerator for 1/2 hour. Remove chicken 
breasts and cook for 3-5 minutes each side, or until desired tenderness is reached. Use
the remaining sauce to baste the chicken breasts during cooking. 

Serves 4 people

Potatoes and Butter Chicken (Vegetarian)

Ingredients:

1 Sherni's Butter Chicken Jar (500 ML)

1 lb. Cubed Potato
1 tbsp Olive Oil

Directions:            

Heat one tablespoon of  olive oil; add about one pound (half a kilogram) of potatoes and 
sauté until  golden. Add the Butter Chicken Sauce and about 250 ML of water and bring to
boil stirring occasionally. Simmer for half an hour stirring occasionally. cover and 
simmer for about half an hour. Serve with naan bread and / or rice. 

Serves 4-6 people

Tofu Butter Chicken

Ingredients:

1 Sherni's Butter Chicken
4-6 oz. cubed extra firm tofu 
1 tbsp. Olive Oil

Directions:

Heat one tablespoon of olive oil; add about four to six ounces of extra firm tofu cut to bite size pieces. Heat while stirring occasionally for about three to four minutes. Add the Butter Chicken Sauce and add 250 ML of water and bring to boil stirring occasionally. Simmer for half an hour stirring occasionally. Serve with naan bread and / or rice.

Serves 4-6 people