Butter Chicken is a great curry for the whole family. No chilli.
Gourmet curry kits make it simple for you to cook an authentic and traditional curry at home.
Gluten Free.
Nutmeg, paprika, cinnamon, coriander, turmeric, garlic, garam masala, cumin, fenugreek, cardamon, cloves, food colouring (E110).
Packed in Australia from local and imported ingredients
Ingredients: 1 x Butter Chicken Curry Traders Kit, 1kg to 1.5kg chicken thighs or breast (choice is yours), 1 lemon, ¼ cup yoghurt, 1 tblspn ginger, 4 tblspn vegetable oil, 2 tspn salt, 5 small onions, 8 cloves garlic, 400g tin crushed tomatoes or 5 fresh tomatoes, 75g unsalted butter, 1 cup thickened cream
How to Make Butter Chicken Curry: Grind contents of Bag 1 in mortar & pestle or coffee grinder. Mix in Bag 3 and pour into large bowl. Mix in lemon juice, half the ginger, half the garlic, yoghurt and 2 tblspn of vegetable oil. Season with 1 tspn salt. Add chicken and mix well. Place in refrigerator for 1 hour. Pre-heat oven 240c. Oil shallow roasting tray and place chicken evenly on tray. Bake for 20 minutes. Heat 2 tblspn of vegetable oil in a large saucepan over medium heat. Add onions and 1 tspn salt and cook for 10 minutes. Stir in remaining ginger and garlic. Cook for 2 minutes. Stir in Bag 2. Cook for 2 minute. Stir in tomatoes. Reduce heat. Cook 10 minutes. Stir in butter until butter melts. Pour mixture into a blender, give it a whiz until texture is smooth. Pour back into saucepan. Add cream and gently stir. Stir in marinated chicken and Bag 4. Cook, stirring occasionally, until chicken is tender. Serve with basmati rice.