Butter Chicken

Available in
38g ECO Pack

An authentic spice blend for a mild aromatic butter chicken curry.

Suggested Uses
For a simple Butter Chicken Curry:
Serves 4-6
40g Butter
1 Large Onion, Diced
1 Pack Butter Chicken Spice Mix
750g Chicken
1 135g Can Tomato Paste
1 Cup Cream
1/4 Cup Plain Yoghurt
1/4 Cup Water (or chicken stock)

– Melt Butter on medium-high heat, in a deep sided frying pan
& add onions. Cook until onions start to turn golden coloured.
– Stir in spice mix and allow spices to toast for half a minute.
– Add chicken, turn to coat well with the spices and brown for 5 mins
– Add Tomato Paste, Cream, Yoghurt & Water and mix well.
– Simmer for 10-15 minutes or until sauce is thicker & chicken is cooked. If the sauce is too thick, add a little more water or stock

Serve with a drizzle of cream on basmati rice, topped with toasted sliced almonds and fresh coriander leaves. With Naan bread to mop up the delicious sauce!

Great for seafood & vege curry or mix with yoghurt for a tandoori marinade.

Base curry is mild, garnish with chilli flakes for more heat

For prawns, make sauce separately as above (excluding chicken) and add pan seared prawns just before serving.

For vegetarian, use potato & chickpeas, or paneer.

For a lighter version, swap cream for a light cooking cream or evaporated milk & replace half the butter with rice bran oil

Yoghurt & water could be replaced with cream for a richer dish.

The Variety

Butter chicken or murgh makhani, is an Indian Dish. My blend is made in New Zealand to my own recipe, using quality herbs & spices.

Ingredients; Himalayan Pink Salt, Garlic, Turmeric, Fenugreek, Cinnamon, Sugar, Smoked Paprika, Ginger, Cumin, Bay Leaf, Spices.

For Your Appreciation

An Indian dish of marinated chicken traditionally cooked in a clay oven or ‘tandoor’, stirred through a mildly spiced curry sauce.

Although an extremely popular dish, Butter Chicken has only been around sinceĀ  its conception in Delhi, North India, in the 1950’s.

My blend is mild and aromatic with rich and deliciously complex spice flavours, more traditional that the bright orange and over sweetened varieties often seen.

An easy recipe that only required a few ingredients to enjoy at home.

Great for seafood & vege curry or mix with yoghurt and Garam Masala for a tandoori marinade.

Featured Recipe

I want all New Zealanders to discover the natural, healthy way to add taste and flavour to food.

- Mrs. Rogers -