Description
Nutrition Information
Servings per package:
200
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
76 kJ
1510 kJ
Protein
0.69 g
13.8 g
Fat, total
0.755 g
15.1 g
-saturated
0.075 g
1.5 g
Carbohydrate
1.645 g
32.9 g
-sugars
0.62 g
12.4 g
Sodium
8 mg
161 mg
Ingredients
Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
Recipe
Ingredients:
-
Ingredients for Modern Recipe Method
- 50g ghee/butter
- 2 medium onions diced
- 1 tsp ginger minced/diced
- 8 cloves garlic
- 1 tbsp Butter Chicken Curry Masala
- 1kg Chicken thigh fillets cut small
- 300ml full cream sour cream
- 400ml coconut cream
- 100g tomato paste
- 2/3rd tsp salt
- 1/4 tsp Tandoori colour (optional)
Ingredients for Traditional Recipe Method
- 3 tbsp butter/ghee
- 1 tbsp finely chopped chilli (optional) or capsicum, chopped and seeded
- 1 tsp fresh ginger, chopped finely
- 1 tbsp coriander leaves chopped finely (optional)
- 1 tbsp Butter Chicken Curry Masala
- 2 onions*
- 8 cloves garlic*
- 1 kg chicken breast fillet cut into pieces
- ½ cup coconut cream
- ½ cup natural yoghurt**
- ½ cup cream**
- 400g tin tomatoes pureed or substitute with 100g of tomato paste
- 2 tsp sugar (optional)
- 1 tbsp almond meal (optional)
- 1/4 tsp Tandoori colour (optional)
*Garlic and onion should be boiled until soft and pureed or, alternatively, these can be diced and stir fried.
**Yoghurt and cream can be substituted for 300ml full cream sour cream
Method:
-
Modern Recipe Method
- Heat the ghee in a large pan until hot.
- Add the onion, ginger and garlic, sauté.
- Lower the heat, add the Butter Chicken Curry Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the remaining ingredients.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
Traditional Recipe Method
- Melt the butter
- Add the chillies, ginger and coriander. Fry for a few minutes on medium heat
- Add the Butter Chicken Curry Masala, mix well and fry.
- Add the pureed onion and garlic and cook until mixture is well mixed
- Add the chicken and seal well
- 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.
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