India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
Contains a whole spice pouch, a base sauce and a stir-in sauce
Where the tikka masala is the favourite British curry, Butter Chicken is the Maharaja of curries in India and features at restaurants, weddings and everywhere in between! The intense flavours of slow-cooked sweet and tangy tomatoes, garlic, ginger, yoghurt, cream and spices come together to make a heady harmony of flavours that are actually addictive. Once you start, you can’t stop especially when served with delicious hot The Spice Tailor naans!
Although our sauce is called Classic Butter “Chicken”, it is actually vegetarian and very versatile. This sauce goes so well with almost everything and definitely anything that works with tomatoes.
Cut the meat, fish, or vegetables into generous pieces.
Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds.
Add the meat, prawns or vegetables and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce (and fish if using) and simmer for another 3-5 minutes or until the meat or other is cooked through.
Couper la viande, le poisson ou les légumes en gros morceaux.
Chauffer 1 cuil. à thé d’huile dans une poêle et ajouter les épices. Cuire pendant 20 secondes.
Ajouter la viande, les crevettes ou les légumes. Laisser rissoler légèrement avant d’incorporer la sauce de base. Laisser mijoter de 1 à 2 minutes.
Ajouter la sauce principale (et le poisson, s’il y a lieu) et remuer. Laisser mijoter de 3 à 5 minutes de plus, ou jusqu’à ce que la viande ou les autres ingrédients soient bien cuits.
Using 250g chicken thigh fillets or paneer cubes, marinate in the base sauce along with 1 tbs. Greek yoghurt for 10-15 minutes. Pull the chicken apart with 2 forks (or dice) into large bite-sized pieces. Grill on an oiled baking tray for about 6 minutes until lightly charred. Heat 1 tsp. vegetable oil in a large non-stick frying pan, add the spices and cook for 20 seconds. Add the main sauce and bring to a boil. Add chicken or paneer with any juices off the baking tray and a small splash of water and finish cooking off in the main sauce until the chicken is done or the paneer is soft. Add in a good knob or two of butter and shake into the sauce. Serve with naan for the perfect accompaniment.
For added heat add 1-3 green chillies, pricked with the tip of a knife into the hot oil after the spices have had their moment in the pan.
This sauce works really well with both red and white meats, seafood, vegetables, eggs and paneer (Indian cheese).
For an elegant finish, top with finely julienned ginger which has been lightly fried until golden. A swirl of cream and a little coriander.
Tomatoes, Onions, Tomatoes Paste, Cream, Cashews, Butter, Water, Skim Milk Powder, Ginger Paste, Garlic Paste, Salt, Sugar, Sunflower Oil, Spices.
Tomates, oignons, pâtes aux tomates, crème, noix de cajou, beurre, eau, poudre de lait écrémé, pâte de gingembre, pâte d'ail, sel, sucre, huile de tournesol, épices.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|% Daily value
% valeur quotidienne
|Fat / Lipides 16 g||25%|
| Saturated/saturés 9 g
+ Trans / trans 0.4 g
|Cholestrol / Cholestérol 5 mg||
|Sodium/Sodium 900 mg||38%|
|Carbohydrate / Glucides 20 g||7%|
|Fibre / Fibres 3 g||12%|
|Sugars/Sucres 10 g||
|Protein / Protéines 6 g||
|Vitamin A / Vitamine A||2%|
|Vitamin C / Vitamine C||0%|
|Calcium / Calcium||8%|
|Iron / Fer||20%|