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Butter Chicken Paste 300g - Mother's Recipe

Butter Chicken Paste 300g - Mother's Recipe

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Mothers Butter Chicken Paste
A mild paste with a distinctive butter and char grilled flavor - replicating the taste of a tandoori oven used in North Indian cooking.

Butter Chicken is one of the most popular Indian dishes worldwide -  often referred to as Murgh Makhani on restaurant menus, this dish is rich, creamy and flavor some. A perfect alternative to Korma for those who like their curries fairly mild, it really is one of those dishes that is destined to become a firm favorite in any household. This recipe involves making Butter Chicken the traditional way - marinating the chicken first and then making the buttery Makhani sauce. But if you want a quick and easy fix, simply try Butter Chicken Cooking Sauce.

Butter Chicken Curry Recipe

  • 2 tbsp Mother's Recipe Butter Chicken Paste
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 250g chicken, diced
  • 1/3 cup of water
  • 3 tbsp of cream
  1. In medium size pan, gently heat oil, butter and chicken. Fry gently until browned.
  2. Add Mother's Recipe Butter Chicken Paste and fry for another 2 minutes.
  3. Add water and cream and simmer gently for 15 minutes until cooked. Add more water if necessary.
  4. Garnish with chopped cilantro and serve with hot rice or naan bread.

Butter Chicken Meatballs

  • 1/2 lb (250 g) extra lean ground chicken
  • 200 gm Butter Chicken Sauce
  • 3 tbsp breadcrumbs
  • 1 green onion, finely chopped
  • 1 small egg, beaten
  • 2 tsp (10 ml) vegetable oil
  • 1 small clove garlic, minced
  • 1/4 tsp (1 ml) salt
  • 1 tbsp (15 ml) finely chopped fresh cilantro
  • 1 cup (250 ml) cooked basmati rice
  • 1 tbsp (15 ml) chopped almonds
  1. Preheat oven to 400°F. 
  2. Mix ground chicken with 1 tsp Butter Chicken Sauce, breadcrumbs, green onion, egg, oil, garlic and salt.
  3. Oil hands lightly and roll mixture into 10 meatballs. Arrange on prepared baking sheet.
  4.  Bake for 15 to 18 minutes or until browned and cooked through.
  5. Meanwhile, heat remaining sauce over medium heat in a saucepan until simmering. 
  6. Stir in meatballs to coat well. Simmer over low heat, stirring occasionally, for 10 to 12 minutes. 
  7. Stir in cilantro.
  8. Serve with basmati rice

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