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Butter Chicken Seasoning

  • Legend has it Butter Chicken was invented as a last minute meal for a chef who wasn't prepared to be serving a ruler! Must have been some chef, as Butter Chicken has by far become the single most famous Indian dish in the world, and a must try for anyone who loves exotic dishes. It's a flavorful mix of spices that compliment chicken in a way that only centuries of meticulous spice craft perfection could account for. The bright orange and red color give it a powerful feeling of something truly Eastern, and the blend of spices is one that anyone health conscious would love in their diet.

    Spice Level: Mild ( All our spice mixes come mild. If you would like to make it spicier, we recommend adding fresh chillies when preparing. The truly authentic is to use green and red chillies, but we've had some fantastic feedback with habaneros, jalapeños and tons more. Try changing things up, and remember how you add is up to you, but we recommend slowly adding more as you get more comfortable with spicier foods).

    This bag contains 100 grams of spice mix

  • What You Need: 1 kg boneless chicken, chopped 1/2 cup plain yogurt 100 ml vegetable oil 6 cloves fresh minced garlic 1 yellow onion, diced 1 tsp fresh ginger, minced 1 cup water 340 ml crushed tomatoes or four large tomatoes, diced 1/2 cup heavy cream
    Spice Ingredients

    Chickpea flour, herbs and spices, sugar, salt, red colour, citric acid

    Farine de pois chiches, épices et herbes, sucre, sel, couleur rouge, acide citrique

  • Preparation

    Marinate chicken in a bowl with half a pack of seasoning* and yogurt. Refrigerate 4–6 hours.

    Bake chicken for 20 minutes.

    Warm vegetable oil in pan on med/high for 1–2 minutes. Add garlic, onion and ginger. Stir for 3–5 minutes or until browned. Add remaining seasoning and tomatoes and stir, reducing heat to a low simmer.

    Add chicken and water and stir, bringing curry to a boil. Bring temperature down to a simmer, cover and let sit for 20 minutes.

    Stir in cream, let sit for another 5 minutes.

    The curry’s texture will be thin at first. For a thicker, more traditional texture, let cool and reheat. Enjoy!

    Prep Time: Excluding refrigitation time for marinated chicken, it should take you between 50 minutes to one hour.

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