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Butter Chicken Curry Paste.

Recipe Inspiration: Punjab - India

Information: Mildly spiced creamy chicken curry with butter, onion and tomatoes.

Can be used for: Paneer, Chicken and Mushrooms.

Best accompanied with: Buttered Naan / Jeera (Cumin) Rice

Butter Chicken


1. Saute 250g of diced boneless chicken with 20g of butter and the entire contents of this pack for 2 minutes.
2. Add 200ml of water and cook until the chicken is cooked through and the curry becomes thick.
3. Take the curry off the flame. Add 2-3 tbsp. (30-45 ml.) of fresh cream. Give it a good stir.

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