MCU1BCCM

Butter Chicken Curry Masala Mild (1kg)

$70

3 in stock

Butter Chicken is a creamy tandoori dish traditionally cooked with chicken is a family favourite and crowd pleaser.

This curry blend can also be used to make a tandoori chicken marinade and for this and an an alternative, more traditional recipe, head to our Recipe Page.

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

Stock

3 in stock

SKU MCU1BCCM Categories Curry Masala, Mudgeeraba Spices Tags Chicken, Coconut, Cream, Gluten Free, Tomato, Vegan, Vegetable, Vegetarian, Yoghurt

Description

Nutrition Information

Servings per package:

200

Serving size:

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
1. Heat the ghee in a large pan until hot.
2. Add the onion, ginger and garlic, sauté.
3. Lower the heat, add the Butter Chicken Curry Masala to the pan, stir well and fry until aromatic.
4. Add the meat and seal on high heat, stir well.
5. Add the remaining ingredients.
6. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
7. Serve the curry with rice, Naan bread, yoghurt and chutney.
Traditional Recipe Method
1. Melt the butter
2. Add the chillies, ginger and coriander. Fry for a few minutes on medium heat
3. Add the Butter Chicken Curry Masala, mix well and fry.
4. Add the pureed onion and garlic and cook until mixture is well mixed
5. Add the chicken and seal well
6. Add the remaining ingredients. Cook until done and salt to taste.
7. To thicken the gravy, simmer with the lid off until reaching the desired consistency.
8. Garnish and serve hot with naan bread or rice and tomato chutney.