Butter Chicken Paste

Butter Chicken Paste
Butter Chicken Paste
Butter Chicken Paste

Butter Chicken Paste

100% Fresh | 100% Delicious
Eight Serve Mild
Our Butter Chicken paste is velvety, refined and regal. It elevates whatever you cook in it, and it doesn't have to be chicken!
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Eight Serve Mild

( / )
£2.50
125p per 100g

( / )
£2.50
125p per 100g
Free delivery for orders over £25
Free delivery over £25
We deliver within 48 hours
We deliver within 48 hours
Our Butter Chicken paste is velvety, refined and regal. It elevates whatever you cook in it, and it doesn't have to be chicken! Paste of spices, garlic, ginger, tomato paste and fenugreek leaf in sunflower oil to create the perfect Butter Chicken sauce from scratch.
Cooking Instructions

Butter Chicken Curry


Serves 2 using 50g paste

Ingredients

  • 50g of The Spice Tailor Butter Chicken Paste
  • 1 tbsp. butter and 1 tbsp. oil
  • ½ medium onion, finely chopped
  • 2 fat garlic cloves, chopped
  • 1 large tomato, quartered
  • 25g cashew nuts
  • 2 tbsp. double cream
  • 200g chicken, prawns, firm fish, lamb, vegetables or other
  • 1-2 tbsp. fresh chopped coriander to serve - Optional


Instructions

  1. Heat the oil and butter in a non-stick saucepan. Add the onion and some salt and saute until soft and then until golden at the edges.
  2. Meanwhile, blend the tomatoes and cashews until smooth.
  3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
  4. Add the blended tomato and cashew mix, turn up the heat and cook until thick (for a smooth curry, blitz until smooth, you can add a little water if necessary).
  5. Add the fresh ingredients, Butter Chicken paste and 100-150ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Taste and adjust seasoning.
  6. Finish with the double cream and fresh coriander if using. There should be enough water in the pan for a lightly creamy curry. If necessary, add a little more water.

Vegan Butter Chicken Curry


Serves 2 using 50g paste

Ingredients

  • 40g of The Spice Tailor Butter Chicken Paste
  • 1 tbsp. vegan butter and 1-2 tbsp. oil
  • ½ onion, finely chopped
  • 2 large garlic clove, chopped
  • 2 small-medium tomatoes, quartered
  • 2 tbsp. vegan cream or soured cream
  • 25g cashew nuts
  • 200g tofu and/or vegetables - or other
  • 1-2 tbsp. fresh chopped coriander to serve - Optional


Instructions

  1. Heat the oil and vegan butter in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
  2. Meanwhile, blend the tomatoes and cashews until smooth.
  3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
  4. Add the blended tomatoes, turn up the heat and cook until thick and the masala release oil back into the pan, around 8-10m over a highish flame. Add 50ml water and bring to a simmer; cook for 3-4m.
  5. Add your tofu and/or vegetables - or other fresh ingredient and the Butter Chicken paste and cook for until 1-2 minutes.
  6. Add 100-150ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Finish with the vegan cream. There should be enough water in the pan for a lightly creamy curry. If necessary, add a little more water. Season to taste.
  7. Finish with the coriander and serve.

WHAT'S INSIDE


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.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

TYPICAL VALUES

PER 100g
ENERGY 898kJ/215kcal
FAT 15.6g
of which saturates 1.7g
CARBOHYDRATES 15.4g
of which sugars 9.1g
FIBRE 5.4g
PROTEIN 2.6g
SALT 5g

Product Information


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.

Produced and packed in India.

Information
The Spice Tailor
Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

Butter Chicken Curry


Serves 2 using 50g paste

Ingredients

  • 50g of The Spice Tailor Butter Chicken Paste
  • 1 tbsp. butter and 1 tbsp. oil
  • ½ medium onion, finely chopped
  • 2 fat garlic cloves, chopped
  • 1 large tomato, quartered
  • 25g cashew nuts
  • 2 tbsp. double cream
  • 200g chicken, prawns, firm fish, lamb, vegetables or other
  • 1-2 tbsp. fresh chopped coriander to serve - Optional


Instructions

  1. Heat the oil and butter in a non-stick saucepan. Add the onion and some salt and saute until soft and then until golden at the edges.
  2. Meanwhile, blend the tomatoes and cashews until smooth.
  3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
  4. Add the blended tomato and cashew mix, turn up the heat and cook until thick (for a smooth curry, blitz until smooth, you can add a little water if necessary).
  5. Add the fresh ingredients, Butter Chicken paste and 100-150ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Taste and adjust seasoning.
  6. Finish with the double cream and fresh coriander if using. There should be enough water in the pan for a lightly creamy curry. If necessary, add a little more water.

Vegan Butter Chicken Curry


Serves 2 using 50g paste

Ingredients

  • 40g of The Spice Tailor Butter Chicken Paste
  • 1 tbsp. vegan butter and 1-2 tbsp. oil
  • ½ onion, finely chopped
  • 2 large garlic clove, chopped
  • 2 small-medium tomatoes, quartered
  • 2 tbsp. vegan cream or soured cream
  • 25g cashew nuts
  • 200g tofu and/or vegetables - or other
  • 1-2 tbsp. fresh chopped coriander to serve - Optional


Instructions

  1. Heat the oil and vegan butter in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
  2. Meanwhile, blend the tomatoes and cashews until smooth.
  3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
  4. Add the blended tomatoes, turn up the heat and cook until thick and the masala release oil back into the pan, around 8-10m over a highish flame. Add 50ml water and bring to a simmer; cook for 3-4m.
  5. Add your tofu and/or vegetables - or other fresh ingredient and the Butter Chicken paste and cook for until 1-2 minutes.
  6. Add 100-150ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Finish with the vegan cream. There should be enough water in the pan for a lightly creamy curry. If necessary, add a little more water. Season to taste.
  7. Finish with the coriander and serve.

WHAT'S INSIDE


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.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

TYPICAL VALUES

PER 100g
ENERGY 898kJ/215kcal
FAT 15.6g
of which saturates 1.7g
CARBOHYDRATES 15.4g
of which sugars 9.1g
FIBRE 5.4g
PROTEIN 2.6g
SALT 5g

Product Information


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.

Produced and packed in India.

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