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
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.
Chicken Makhan walla
- One jar of Tamarind Tree Makhan Walla
- 1.2kg Diced chicken
- 300g Diced vegetables of your choice
- 2 tbsp. Olive oil
- 260ml Warm water
- 1 tbsp. Ground Cashews (optional)
- 25ml Fresh Cream (optional)
- Salt to taste
- Heat 2 tbsp. oil in a large saucepan.
- Add chicken, brown on all sides. (5 minutes)
- Add Tamarind Tree Makhan walla sauce, sauté for 2 minutes.Add 260ml water and bring to the boil then reduce to simmer. Season with salt.
- Add your choice of diced vegetables and cover with a lid, simmer until chicken and vegetables are cooked and the sauce thickens.
- Add ground cashews and cream if desired.
- Season to taste.
- Serve with fluffy basmati rice, naan or roti cucumber raita and poppadum’s.
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.