Français
Indian Butter Chicken Seasoning
$4.49
A crowd pleaser, made with the distinctive blend of Indian Spices called Garam Masala.
Makes 6 servings. 20 g (0.7 oz)
A crowd pleaser, made with the distinctive blend of Indian Spices called Garam Masala.
Makes 6 servings. 20 g (0.7 oz)
Storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a maximum shelf life without appreciable loss of flavor or functional characteristics.
Ingredients:
spices (turmeric), dehydrated vegetables (garlic, onion, jalapeno pepper), salt, spice extract (paprika), citric acid.
Contains: celery
Prepared in Canada
spices (turmeric), dehydrated vegetables (garlic, onion, jalapeno pepper), salt, spice extract (paprika), citric acid.
Contains: celery
Prepared in Canada
All you need:
- Indian Butter Chicken Seasoning
- 1 onion, minced
- 398 ml (15 oz) can of tomato sauce
- 500 ml (2 cups) heavy cream
- 250 ml (1 cup) butter
- 4-6 chicken breasts, cubed
- 30 ml (2 tbsp) vegetable oil
- 30 ml (2 tbsp) tomato paste
All you do:
Preheat oven to 375°F (190°C). Melt a few tbsp of butter in a skillet over medium heat & cook onions until caramelized, set aside. In a separate saucepan, melt remaining butter over medium-high heat along with the tomato sauce, cream, tomato paste, & half of the seasoning (1 tbsp). Bring to a simmer, lower heat to medium-low, cover and simmer 30 minutes, stirring occasionally. Then stir in caramelized onions. While sauce is simmering, place cubed chicken in a large bowl, and coat with vegetable oil and remaining seasoning (1 tbsp). Spread cubed chicken on a baking sheet and bake in pre-heated oven for 20-25 minutes or until no longer pink in the center. Once cooked, add chicken to sauce and simmer 5 minutes before serving.
Serving Suggestion: Serve with basmati rice and naan bread.
VEGAN/VEGETARIAN SUBSTITUTES:
Protein alternative: tofu, tempeh, seitan, plant-based chicken.
Dairy alternative: coconut milk or coconut cream, vegan butter.
- Indian Butter Chicken Seasoning
- 1 onion, minced
- 398 ml (15 oz) can of tomato sauce
- 500 ml (2 cups) heavy cream
- 250 ml (1 cup) butter
- 4-6 chicken breasts, cubed
- 30 ml (2 tbsp) vegetable oil
- 30 ml (2 tbsp) tomato paste
All you do:
Preheat oven to 375°F (190°C). Melt a few tbsp of butter in a skillet over medium heat & cook onions until caramelized, set aside. In a separate saucepan, melt remaining butter over medium-high heat along with the tomato sauce, cream, tomato paste, & half of the seasoning (1 tbsp). Bring to a simmer, lower heat to medium-low, cover and simmer 30 minutes, stirring occasionally. Then stir in caramelized onions. While sauce is simmering, place cubed chicken in a large bowl, and coat with vegetable oil and remaining seasoning (1 tbsp). Spread cubed chicken on a baking sheet and bake in pre-heated oven for 20-25 minutes or until no longer pink in the center. Once cooked, add chicken to sauce and simmer 5 minutes before serving.
Serving Suggestion: Serve with basmati rice and naan bread.
VEGAN/VEGETARIAN SUBSTITUTES:
Protein alternative: tofu, tempeh, seitan, plant-based chicken.
Dairy alternative: coconut milk or coconut cream, vegan butter.