Butter Chicken

Mrs Rogers Eco Butter Chicken.

Butter Chicken

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 since  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

    Butter ChickenBy Vanessa PrinceA simple delicious Butter Chicken Recipe! Serves 4-6.