Butter Chicken Curry Masala Mild (6.3oz)


395 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 180g jar will cook with approximately 14kg of meat, vegetables or seafood – 70 servings.

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Nutrition Information

Servings per package:


Serving size:


Average Qty
per Serving

Average Qty per 100g


76 kJ
1510 kJ


0.7 g
13.8 g

Fat, total

0.8 g
15.1 g


0.1 g
1.5 g


1.6 g
32.9 g


0.6 g
12.4 g


8 mg
161 mg


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



  • 3 tbsp butter/ghee
  • 2 medium onions, diced
  • 8 cloves fresh garlic, diced
  • 1 tsp fresh ginger, diced
  • 1 level tbsp Butter Chicken Curry Masala
  • 2.2 lb chicken thigh fillets, cut small
  • 10 1/2 oz full cream sour cream
  • 13 1/2 oz coconut cream
  • 3 1/2 oz tomato paste
  • 2/3 tsp salt
  • 2 tsp sugar (optional)
  • 1/4 tsp Tandoori colour (optional)


  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.

Additional information

Weight 0.6 kg
Dimensions 10 × 9 × 11 cm





Australian % Ingredients



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