Indian Curry Kits
Classic Butter Chicken (Big Pack)
3 Simple Steps | Ready in 10 mins
Inspired by Indian restaurant versions of the dish, our Classic Butter Chicken layers tangy tomato, gentle spices, sweet onions, fragrant ginger and butter to create a well-rounded, velvety curry that is a true treat for your tastebuds.
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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.
Product Information
Cut your chosen protein or vegetables into generous pieces.
1. Heat 1 tbsp of oil in a small pan, add spices and cook for 20 seconds (using the chilli from the spice pouch for extra heat).
2. Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce (small pouch) and simmer for 2-3 minutes.
3. Stir in the main sauce (large pouch) and simmer for another 4-6 minutes, or until the protein or veg is cooked through.
Serves 4-5 with naans, rice or parathas
Use these handy tips to customise your dish:
- Add an extra knob of butter for that proper restaurant experience.
- 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 the base sauce, then grill in the oven until charred in places. Finish cooking the chicken on the hob in the main sauce until cooked through.
Creamy tomato, onion and cashew curry with mixed spices in individual pouches.
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