Butter Chicken Curry Masala Mild (1kg)

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