Butter Chicken Curry Masala Mild (170g)
AUD $16
BEST SELLING PRODUCT!
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.
There are other delicious ways to use your Butter chicken blend – check it out here.
This 240g jar will cook with approximately 30kg of meat, vegetables or seafood – 150 servings.
Butter Chicken Curry Recipe-Infamous! (using powdered/ground spices)
Tandoori Chicken Fillet Burger Recipe
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 76kJ | 1510kJ |
| Protein | 0.7g | 13.8g |
| Fat, total | 0.8g | 15.1g |
| — saturated | 0.1g | 1.5g |
| Carbohydrate | 1.6g | 32.9g |
| — sugars | 0.6g | 12.4g |
| Sodium | 8mg | 161mg |
Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
Ingredients
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
Method
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.
Enjoy.
Reviews
You may also like
On Sale: Save $16 Mudgeeraba Spices
There are no reviews yet.