Wholesale Butter Chicken Curry Masala Powder (170g)

BEST SELLING PRODUCT! Butter Chicken has been our most popular curry blend and has been cooked regularly by Aussie families for 29 years. “Be Happy and Eat Butter Chicken” Thanks to a perfect selection of spices and coconut cream this recipe will give you a delicious curry with a creamy and silky finish that’s out of this world! I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a fantastic curry to finish off a chaotic day. The aromas alone transport you somewhere else. This curry blend can also be used to make a mild version of tandoori chicken marinade. There are other delicious ways to use your Butter chicken blend – check it out here. This 170g jar will cook with approximately 20kg of meat, vegetables or seafood – 100 servings. Ingredients for Modern Recipe Method 3.5 tbsp butter/ghee (50 g) 1 tsp ginger, finely chopped (or minced) 8 cloves garlic, finely chopped (8 tsp minced garlic) 2 medium onions, finely chopped 1 kg (2.2 lb) chicken thigh fillets, cut small 1 tbsp Butter Chicken Curry Masala 300 ml (10 ½ oz) sour cream 400 ml (13 ½ oz) coconut cream 100 g (3 ½ oz) tomato paste 2/3 tsp salt, or to taste 1/4 tsp Tandoori colour (optional) Method for Modern Recipe Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Butter Chicken Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Add the chicken and seal well. Add the remaining ingredients. Cook until the chicken is tender and reduce the gravy with the lid off until thick.