Indulge in the creamy comforts of Punjabi-style Butter Chicken with this spice blend. A favourite among many Indian foodies, with just the right amount of heat.
Spice Blend for Butter Chicken Masala
You’ll Need: 500g chicken breast, 100g onions, 120g tomatoes, 10 almonds, 50g oil, 15g Butter Chicken Masala, cream
Recipe for Butter Chicken: Dice the chicken breast into pieces and marinade for half an hour.
Meanwhile, fry the onion and tomatoes together to form a paste. Then, blanch, peel and grind the almonds to make another (fine) paste with a 1/4 cup of water. In a flat pan, cook the chicken in oil, and add the onion and tomato paste. Cook this mixture for 10 minutes and add the almond paste and Butter Chicken Masala. Add some water and cook for a further 15 minutes, or until the curry is at your desired consistency. Garnish with a swig of cream on top, and serve.
* Almonds can also be replaced with cashew nuts or 20g poppy seeds.
Ingredients: Coriander, Red Chilli, Onion Flakes, Salt, Cumin, Green Cardamom, Black Pepper, Dry Ginger, Cinnamon, Turmeric, Cloves, Garlic Flakes, Nutmeg, Mace, Star Anise.
Allergen Advice: May contain traces of Mustard.