Indian Curry Pastes
Butter Chicken Curry Paste
3 Simple Steps | Ready in 10 mins
Exceptionally well rounded and quite gentle, the flavours of this paste draw inspiration from Indian restaurant versions of butter chicken.
Origin Story
The true origins of butter chicken curry are widely disputed, but it is believed that it originated from a restaurant in Delhi. To cook a butter chicken curry, an Indian chef will generally add smoky pieces of marinated, tandoori grilled chicken into a mildly spiced, creamy, tomato-based curry sauce and finish it off with a generous knob of butter.
With our Classic Butter Chicken Curry Paste, you can recreate those moreish Indian-style flavours at home in mere minutes – and with minimal effort on your part.
Information
Cut the meat, fish/seafood or vegetables into generous pieces.
- Heat 1 tbsp of oil in a pan, add the spices and cook for 20 seconds (use chilli from spice pack for extra heat), then add the tomatoes, tomato paste, all the curry paste, 100g water and bring to a simmer while stirring to disperse paste.
- Add the protein or vegetables and simmer for 10 minutes – or, if using fish or seafood, 6-10 minutes – stirring gently.
- As the finishing touch, add the cream, 2 tbsp of oil and butter to simmer for 3 minutes, or until meat or other protein is cooked through
Serves 4 with naans, rice or parathas.
Please ensure food is fully cooked and piping hot throughout before serving.
As appliances may vary, these are guidelines only.
If you don’t like whole spices, grind these in a pestle and mortar and add them at step 2 (before simmering). Alternatively, if you left the spices whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- Try adding some large cubes of red onion and green peppers in with the protein for crunch and flavour.
- For a smoky flavour, marinate skinned chicken breast or thighs in 2 tbsp of paste, then grill for 8 minutes until charred in places. Chop or shred and add as per step 2 and simmer with finishing touches as per step 3.
- Finish with a handful of freshly chopped coriander.
Paste of spices, garlic, ginger, tomato paste and fenugreek leaf in oil.
Tomato Paste, Ginger, Sunflower Oil, Garlic, Water, Spices (Cassia, Red Chilli, Black Pepper, Cumin, Bay Leaf, Green Cardamom, Black Cardamom, Mace, Cloves), Sugar, Salt, Dried Fenugreek Leaf.
May contain traces of milk, mustard, nuts, sesame, peanuts, celery, sulphites, gluten & soya.
No artificial preservative, colouring or flavouring.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per 100g |
|---|---|
| Energy | 898kJ/215kcal |
| Fat | 15.6g |
| of which Saturates | 1.7g |
| Carbohydrate | 15.4g |
| of which Sugars | 9.1g |
| Fibre | 5.4g |
| Protein | 2.6g |
| Salt | 5g |
