Classic Butter Chicken
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.
3 Simple Steps | Ready in 10 mins
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.
Our Perfect Classic Butter Chicken
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.
What's Inside
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
TYPICAL VALUES
| Teneur | % valeur quotidienne |
| Calories 240 | |
| Lipides 16 g | 25% |
| saturés 9 g + trans 0.4 g |
47% |
| Cholestérol 5 mg | |
| Sodium 900 mg | 38% |
| Glucides 20 g | 7% |
| Fibres 3 g | 12% |
| Sucres 10 g | |
| Protéines 6 g | |
| Vitamine A | 2% |
| Vitamine C | 0% |
| Calcium | 8% |
| Fer | 20% |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
3 Simple Steps | Ready in 10 mins
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.
Our Perfect Classic Butter Chicken
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.
What's Inside
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
TYPICAL VALUES
| Teneur | % valeur quotidienne |
| Calories 240 | |
| Lipides 16 g | 25% |
| saturés 9 g + trans 0.4 g |
47% |
| Cholestérol 5 mg | |
| Sodium 900 mg | 38% |
| Glucides 20 g | 7% |
| Fibres 3 g | 12% |
| Sucres 10 g | |
| Protéines 6 g | |
| Vitamine A | 2% |
| Vitamine C | 0% |
| Calcium | 8% |
| Fer | 20% |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
