Butter Chicken Makhan Walla Curry Paste - Mild
A twice cooked chicken dish originating in Delhi, developed to use leftover Tandoori chicken. Our version of this mildly spiced tomato sauce is perfect to use with any protein.
All natural | Clean and no nasties | No artificial colour, flavour or preservative
Serving per packet: 6
Serving size: 43g
| Per serving | Per 100g | |
| Energy | 290kJ | 484kJ |
| Protein | 1.7g | 2.8g |
| Fat Total | 2.8g | 4.7g |
| Fat Saturated | 0.4g | 0.7g |
| Carbohydrate | 8.6g | 14.3g |
| Sugars | 7.4g | 12.3g |
| Sodium | 143mg | 238mg |
Ingredients:
Tomato, Onion, Olive Oil, Turmeric, Coconut Sugar, Tamarind, Fenugreek, Herbs & Spices, Salt
Refrigerate after opening and use within 4 weeks.
• 1kg Food service tubs available, tap here to find out more.
Inspiration from an Indian kitchen (Serves 4-6)
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Sauté 1kg of chicken or veggies in a little oil.
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Add 1 jar of Butter Chicken curry paste and 1 jar of water.
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Stir - Boil - Simmer - Cook.
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Add 1 tbsp ground cashews or almonds (optional).
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Finish with fresh cream, coconut milk or yoghurt.
To spice up, add extra ginger, garlic and chilli at Step 1.