Butter Chicken Curry Masala 6.3 OZ (180 G)
Butter Chicken Curry Masala 6.3 OZ (180 G)

Butter Chicken Curry Masala 6.3 OZ (180 G)

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Part Number:CUBCCM
Ingredients

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

Description

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 (see below). This jar of curry masala will make 60 (6 OZ) serves of curry - plus rice.


To Cook Butter Chicken

Modern Recipe Butter Chicken

1kg (2.2 lb) chicken thigh fillets cut small

3 tbsp butter/ghee

1 tsp diced ginger

8 cloves garlic

2 onions diced

2 tsp sugar (optional)

1level tbsp Butter Chicken Curry Masala

300ml (10 ½ oz) full cream sour cream

400ml (13 ½ oz) coconut cream

100g (3 ½ oz) tomato paste

2/3 tsp salt

¼ tsp Tandoori colour (optional)



Melt the butter and add the onion, garlic and ginger. Fry gently for a few minutes until the onion is soft. Add the Butter Chicken Curry Masala and mix well frying until aromatic. 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 Butter Chicken (Murgh Makhani)

1kg (2.2 lb) chicken breast fillet cut into pieces

3 tbsp butter/ghee

8 cloves garlic*

2 onions*

½ cup coconut cream

½ cup natural yoghurt**

½ cup cream**

400g (14oz) tin tomatoes pureed or substitute with 100g (3 ½ oz) of tomato paste

1 tsp fresh ginger chopped finely

1 tbsp coriander leaves chopped finely (optional)

1 tbsp finely chopped chilli (optional) or capsicum chopped and seeded,

2 tsp sugar (optional)

1 level tbsp Butter Chicken Curry Masala

1 tbsp almond meal (optional)


 

*Garlic and onion should be boiled until soft and pureed or alternatively these can be diced and stir fried.

**Yoghurt and cream can be substituted for 300 mL full cream sour cream

 

Melt the butter; add the chillies, ginger and coriander. Fry for a few minutes on medium heat, add the Butter Chicken Curry Masala, mix well and 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.

 

Tandoori Chicken


1 level tbsp Butter Chicken Curry Masala

1kg (2.2 lb) skinless chicken pieces

1 cup Natural Yoghurt

1 tbsp minced garlic

1 tbsp minced ginger

juice of ½ a lemon

1 tsp chilli powder (optional for heat*)

salt to taste


Combine the Butter Chicken Curry Masala, Yoghurt, Garlic, Ginger, Lemon, Chilli Powder (optional) and salt, mix well. Add chicken pieces that have been scored well to the marinade and coat well, cover and refrigerate for a couple of hours. Remove the chicken pieces from the marinade and place on a baking tray and cook in a hot oven. This marinade can be used for any meat or seafood.

 

*The butter chicken curry blend is quite mild and tandoori is typically hot so you will need to add some chilli powder to your marinade to increase the heat (approx. 1 tsp or as desired).