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Patak's Butter Chicken Curry Kit 270G

Patak's Butter Chicken Curry Kit 270G




Butter Chicken Curry Kit with Spices, Patak's Paste and a Creamy Sauce.Recipe inspiration: www.pataks.co.uk
Butter chicken was first created in Delhi by a restaurant owner looking to create a sauce to compliment his tandoori chicken. The main spices in this dish are: Cumin seeds, Fenugreek leaves, Green cardamom, Dried red chilli
Since 1958, Patak's have shared their expert family recipes so that everyone can enjoy deliciously authentic and easy-to-make Indian dishes at home.If you've enjoyed our old Delhi style butter chicken curry kit, why not try the rest of the range?Kerala Style KormaPunjabi Style Tikka MasalaSouth Indian Style Madras
Smooth & SilkyChilli rating - Mild - 1Just Add Chicken or Veg20 MinutesNo Artificial Flavours Colours PreservativesSuitable for Vegetarians
Pack size: 270G


Water, Concentrated Tomato Paste, Ground Spices (5%) (Coriander, Spices, Ginger, Cumin, Paprika, Smoked Paprika, Cardamom, Clove, Chilli), Rapeseed Oil, Single Cream (Milk) (3.5%), Sugar, Concentrated Crushed Tomato, Dried Onion, Garlic Purée, Ginger Purée, Modified Maize Starch, Spirit Vinegar, Salt, Butter (Milk) (1%), Maize Flour, Onion Powder, Rice Flour, Garlic Powder, Acidity Regulator (Lactic Acid), Paprika Extract, Whey Protein Concentrate (Milk), Dried Fenugreek Leaf, Turmeric Extract, Dried Coriander Leaf

Allergy Information

May also contain Peanuts, Nuts and Mustard. For allergens, see ingredients in bold.

Number of uses

2-3 Servings

Net Contents

270g ℮

Preparation and Usage

Shopping list- 250-300g chicken breast or 300g potato and a handful of green peasEasy old delhi style butter chicken for 2-31 Coat the diced chicken or potato with the ground spices. Then fry in a little hot oil until sealed.2 Add the spice paste and 50ml water. Cook for 3 mins to release the flavour.3 Stir in the sauce (and green peas, if using) and simmer for 15 mins or until cooked through.Serve with fluffy rice and Patak's peshwari naanEnjoy with a teaspoon of Patak's aubergine pickleButter chicken in 3 simple steps1 Prepare the chicken or potato by cutting into 1 inch pieces and coating with the ground spice mix. Heat 1tbsp oil in a frying pan, add the chicken/potato and fry until sealed.2 Add the spice paste and 50ml water. Cook for 3 mins to release the flavour.3 Stir in the sauce (and green peas, using) and simmer for 15 mins or until the chicken/veg is cooked through. Enjoy with fluffy rice and Patak's peshwari naanChef's tips:To personalise your old Delhi style butter chicken, our chef recommends:- Add 50ml double cream for an extra creamy curry- For a vegetarian option, make the dish with paneer and peppers- For a traditional version, cook with 300g diced boneless chicken thigh, instead of chicken breast


Free From Artificial ColoursFree From Artificial FlavoursFree From Artificial Preservatives

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