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Butter Chicken Curry Masala Mild (6.3oz)

$ 15

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 180g jar will cook with approximately 14kg of meat, vegetables or seafood – 70 servings.

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Description

Nutrition Information

Servings per package:

36

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

76 kJ
1510 kJ

Protein

0.7 g
13.8 g

Fat, total

0.8 g
15.1 g

-saturated

0.1 g
1.5 g

Carbohydrate

1.6 g
32.9 g

-sugars

0.6 g
12.4 g

Sodium

8 mg
161 mg

Ingredients

Paprika, Cumin Seed, Coriander Seed, Chili Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Cloves, Caraway Seed, Bay Leaf, Nutmeg

Recipe

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.

Additional information

Weight0.6 kg
Dimensions10 × 9 × 11 cm
Heat

Size

,

Barcode

"0799632178804"

Australian % Ingredients

14

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