(3 customer reviews)

Butter Chicken Curry Masala Mild (1kg)



Butter Chicken has been our most popular curry blend and has been cooked regularly by Aussie families for 29 years. “Be Happy and Eat Butter Chicken”

Thanks to a perfect selection of spices and coconut cream this recipe will give you a delicious curry with a creamy and silky finish that’s out of this world! I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a fantastic curry to finish off a chaotic day.  The aromas alone transport you somewhere else❤️

This curry blend can also be used to make a mild version of tandoori chicken marinade.

This 1 kg jar will cook with approximately 120kg of meat, vegetables or seafood – 600 servings…WOW!


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Nutrition Information

Servings per package:


Serving size:


Average Qty
per Serving

Average Qty per 100g


76 kJ
1510 kJ


0.69 g
13.8 g

Fat, total

0.755 g
15.1 g


0.075 g
1.5 g


1.645 g
32.9 g


0.62 g
12.4 g


8 mg
161 mg


Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg

Produced and blended with Love at The Windmill, Mudgeeraba❤️



Ingredients for Modern Recipe Method

  • 3.5 tbsp butter/ghee (50 g)
  • 1 tsp ginger, finely chopped (or minced)
  • 8 cloves garlic, finely chopped (8 tsp minced garlic)
  • 2 medium onions, finely chopped
  • 1 kg (2.2 lb) chicken thigh fillets, cut small
  • 1 tbsp Butter Chicken Curry Masala
  • 300 ml (10 ½ oz) sour cream
  • 400 ml (13 ½ oz) coconut cream
  • 100 g (3 ½ oz) tomato paste
  • 2/3 tsp salt, or to taste
  • 1/4 tsp Tandoori colour (optional)


Ingredients for Traditional Recipe Method

  • 3.5 tbsp butter/ghee (50 g)
  • 1 tbsp chilli or capsicum, seeded and finely chopped (optional)
  • 1 tsp ginger, finely chopped (or minced)
  • 1 tbsp coriander leaves, finely chopped (optional)
  • 1 tbsp Butter Chicken Curry Masala
  • 2 medium onions, finely chopped*
  • 8 cloves garlic, finely chopped (8 tsp minced garlic)*
  • 1 kg (2.2 lb) chicken breast fillet cut into pieces
  • ½ cup coconut cream
  • ½ cup natural yoghurt**
  • ½ cup cream**
  • 400 g (14oz) tin tomatoes pureed or 100 g (3 ½ oz) or tomato paste
  • 2 tsp sugar (optional)
  • 1 tbsp almond meal (optional)
  • 2/3 tsp salt, or to taste
  • 1/4 tsp Tandoori colour (optional)

*Garlic and onion should be boiled until soft and pureed or alternatively these can be finely chopped and stir fried.
**Yoghurt and cream can be substituted for 300 ml sour cream


Ingredients for the way we make it at shows

  • 1 whole chicken, boiled and shredded
  • 1 kg mixed frozen vegetables from the supermarket (you can choose and chop your own, if you like)
  • 28g Butter Chicken Curry Masala
  • 200g Coconut milk powder
  • 24g Garlic powder
  • 3g Ginger powder
  • 75g Onion powder
  • 24g Salt
  • 5g Tandoori Colour
  • 600g Sour cream
  • 200g Tomato paste


Modern Recipe Method

Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Butter Chicken Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Add the chicken and seal well. Add the remaining ingredients. Cook until the chicken is tender and reduce the gravy with the lid off until thick.


Traditional Recipe Method

Melt the butter; add the chillies, ginger and coriander. Sauté for a few minutes on medium heat, add the Butter Chicken Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Add the pureed onion and garlic and cook until mixture is well mixed, add the chicken and seal well, and then add the remaining ingredients. Cook until done and salt to taste. To thicken the gravy, simmer with the lid off until reaching the desired consistency. Garnish and serve hot with naan bread or rice and tomato chutney.


Method for the way we cook it at shows

We cook this in a rice cooker but you could use a pan (we advise you do not use a slow cooker as this could overcook the chicken).

Prepare chicken by boiling in a pot until cooked, remove all skin and bones whilst shredding all the meat into a new bowl. Keep 400ml of broth.

In the rice cooker, add 750g of shredded chicken, 400ml chicken broth, the frozen vegetables and tomato paste. Bring to a boil.

Once boiling, add all other dry ingredients. Mix well.

Stir in sour cream, heat thoroughly.


Additional information

Weight1.4 kg
Dimensions13 × 13 × 21 cm


1kg, 35.2oz

Australian % Ingredients


3 reviews for Butter Chicken Curry Masala Mild (1kg)

  1. Courtney H (verified owner)

    Best tasting butter chicken curry mix! We kept sharing it with friends and running out so ordering a 1kg to keep us going for longer!

    • tracey (store manager)

      haha! Courtney, you’d be surprised how often we hear that people have to buy the 1kg to keep friends and family in stock!

  2. Deb Kerkin (verified owner)

    My family love the the Butter Chicken so much that we upgraded to the 1kg bottle this time! It’s our go to simple Sunday night dinner.

    • Flavour & Spice (store manager)

      1KG!!! You go girl! Glad to hear the family are loving it!

  3. Mick Watt (verified owner)

    Since buying the multi pack of spices at the Canberra Floriade a few years ago, have had to buy multiple 1kg jars of the Butter Chicken spice so we can keep up with the family wanting to eat Butter Chicken. Best spice ever!!

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