$80
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.
This 1 kg jar will cook with approximately 120kg of meat, vegetables or seafood – 600 servings…WOW!
Stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
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:
Ingredients for Modern Recipe Method
Ingredients for Traditional Recipe Method
*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
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.
| Weight | 1.4 kg |
|---|---|
| Dimensions | 13 × 13 × 21 cm |
| Heat | |
| Size | 1kg, 35.2oz |
| Australian % Ingredients | 14 |
Just sprinkle these Buffalo Crystals directly onto your wings, to taste, right after baking or frying.
To create a Buffalo-style Wing Sauce, simply mix equal parts of Buffalo Crystals with White Vinegar and melted butter, then mix to create a delicious sauce and toss your cooked wings through, coating fully.
Serve with Blue Cheese or Ranch dressing – Enjoy!
Each product is wrapped in tissue paper and boxed with ribbon!
For those who like it hot, here’s the pack for you or someone special:
Authentic recipes to make your own amazing dishes at home. These picks are selected to give you a variety of dishes to make at home such as a Vindaloo beef curry and Bombaywalla tofu chicken. Enjoy a pickle and chutney on the side.
What is it? Its the BEST chip sprinkle you’ll ever have and its NOT just for hot chips from your local fisho!
Its not chicken salt, its not garlic salt, its not S&P….well, its kinda all of these things but way more with extra herbs and spices. (Contains NO Additives or other nasties)
Sprinkle some in your breadcrumbs for your next chicken schnitty cook-up, season a roast chicken before baking, shake it over your avocado on toast with a squeeze of lemon and you must try it on popcorn!
Cooking Tip: Mix 1 tsp to 1 cup water to make a cooking stock for an alternative flavour boost.
Made with all natural ingredients and None of the Nasties.
Fennel Seed (Saunf) Ground offers a sweet, anise-like flavour, ideal for baking, sausage making, and in spice mixes. Its ground form allows for easy incorporation into dishes, adding a subtle sweetness and aromatic quality.
Ajwain (Thymol Seed) Whole is known for its sharp, thyme-like flavour. A key ingredient in Indian cooking, it aids in digestion and adds a distinct taste to breads, lentils, and vegetable dishes.
Be a superstar with these beautiful products to make many memorable meals, each one for a variety of ways to use them.
Presented in a gift box, this pack includes one of each of the following:
A splash-on sauce made with the rare and exciting Bubblegum 7 Pot chilli.
The Bubblegum chilli comes in at 850,000 SHUs and was created by Jon Harper. As the “Father” of this variety, and based in the UK, he has been growing this and a lot of other Hybrids for a number of years. Jon called it Bubblegum because he thought it had a taste of Bubblicious Bubblegum, while others say the name is because the chilli has a mixed colour stem and crown that looks like bubblegum.
All we can say is, good luck with picking the flavour of bubblegum – that’s a challenge for diehard chilliheads only.
Popular in the Middle East this vibrant bright red berry is dried and ground into a bright red coloured powder with a tartness similar to lemon. Most commonly used in the spice blend Za’atar which is mixed with dried thyme and roasted sesame seeds, a perfect seasoning to foccaccia, smashed avo, meat and vegetables.
Origin: Turkey
This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.
Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.
When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.
The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.
Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai, Turkish and Arabic cuisine, along with the influence of the native Telugu and Marathwada cuisines.
Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
This is a Tandoori spice blend that is made into a marinade with some yoghurt, oil, lemon juice, ginger and garlic paste, and pinch of salt.
Marinate some chicken and BBQ or cook under the grill. Excellent served with rice, Naan bread, raita, chutney and kachumbar (Indian salad).
Taipan BBQ has created this authentic Creole seasoning to make an amazing and quick Jambalaya dish for the whole family to enjoy. Try it with all the meats (Chicken, Prawns, Andouille Sausage) or just some of those. Delicious.
It’s also amazing as a rub on white meat, particularly Chicken, Pork, Alligator or Crocodile – Yum.
Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.
Made with all natural ingredients and None of the Nasties.
Taipan BBQ’s Brazilian Barbecue is a very popular rub that’s ideal for low’n’slow, particularly pork. Use as a seasoning or rub for chicken, that’s a winner too!
Paprika brings a sweet pepper flavour and with the addition of other aromatic herbs and spices including pepper, garlic, and onion, finished with a final layer of ginger and mustard really pulls this flavour combo together for a perfect pork rub. (try a slow cooked pork shoulder for pulled pork, 8 hours on high will give you the best result)
Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.
Made with all natural ingredients and None of the Nasties.
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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!
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!
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!!