Ingredients: Red Chili, Salt, Paprika, Nigella, Garlic, Dehydrated Onion, Cumin, Bay Leaf, Aniseed, Green Cardamom, Black Pepper, Ginger Clove, Fennel, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide Contains: , none

Ingredients: Red Chili, Salt, Paprika, Nigella, Garlic, Dehydrated Onion, Cumin, Bay Leaf, Aniseed, Green Cardamom, Black Pepper, Ginger Clove, Fennel, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Silicon Dioxide Contains: , none

Ingredients required: chicken: 1 kg/2.2 lbs, small portions; onions: 3 medium/300 g, finely sliced or (fried onion 60 g/1/2 cup); plain yogurt: 1-1/2 cups/300 g, whipped; ginger julienne: 2 tablespoons; oil/ghee: 1 cup/175 ml; shan chicken masala mix: 1 packet, mix in 1/2 cup water. steps of cooking: 1. heat oil, fry onions until light golden, remove and crush. 2. in the same oil add chicken, yogurt and shan chicken masala mix. cover and cook on low heat for 20 - 30 minutes. 3. add julienne ginger and 1/2 - 2 cups water for gravy. cover and cook on low heat for 5 minutes. 4. stir-in crushed onions. cover and cook on low heat for 5 minutes. remove excessive oil before serving. how to fry onions: in a small deep pan heat oil and add sliced onions. stir fry on high heat until onions turn transparent. reduce heat to low and continue frying until onions are light golden. stir constantly. remove fried onions from oil and spread on absorbent paper. allow to cool and when crisp, crush it coarsely with a rolling pin. do not grind it into paste. use the same oil for cooking. storage advice: store in a cool and dry place.

Ingredients required: chicken: 1 kg/2.2 lbs, small portions; onions: 3 medium/300 g, finely sliced or (fried onion 60 g/1/2 cup); plain yogurt: 1-1/2 cups/300 g, whipped; ginger julienne: 2 tablespoons; oil/ghee: 1 cup/175 ml; shan chicken masala mix: 1 packet, mix in 1/2 cup water. steps of cooking: 1. heat oil, fry onions until light golden, remove and crush. 2. in the same oil add chicken, yogurt and shan chicken masala mix. cover and cook on low heat for 20 - 30 minutes. 3. add julienne ginger and 1/2 - 2 cups water for gravy. cover and cook on low heat for 5 minutes. 4. stir-in crushed onions. cover and cook on low heat for 5 minutes. remove excessive oil before serving. how to fry onions: in a small deep pan heat oil and add sliced onions. stir fry on high heat until onions turn transparent. reduce heat to low and continue frying until onions are light golden. stir constantly. remove fried onions from oil and spread on absorbent paper. allow to cool and when crisp, crush it coarsely with a rolling pin. do not grind it into paste. use the same oil for cooking. storage advice: store in a cool and dry place.