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Product details & Ingredients
Product Description
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 cardamon, 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? Keralan Style Korma, Punjabi Style Tikka Masala, South Indian Style Madras
Smooth & Silky. Chilli rating – Mild – 1. Just Add Chicken or Veg. No Artificial Flavours, Colours, Preservatives. Suitable for Vegetarians
Pack size: 270G
Ingredients
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, Mustard and Sulphur Dioxide. 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 peas. Easy Old Delhi Style Butter Chicken for 2-3. 1 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, if using) and simmer for 15 mins or until the chicken/veg is cooked through. Serve with fluffy rice and Patak’s Peshwari Naan. Enjoy with a teaspoon of Patak’s Aubergine Pickle. Chef’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
Additives
Free From Artificial Colours. Free From Artificial Flavours. Free From Artificial Preservatives
Nutritional Information
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 528kJ/127kcal | 713kJ/171kcal |
| Fat | 7.5g | 10g |
| of which saturates | 1.7g | 2.3g |
| Carbohydrate | 11g | 15g |
| of which sugars | 6.3g | 8.4g |
| Fibre | 2.3g | 3.1g |
| Protein | 2.0g | 2.7g |
| Salt | 1.4g | 1.9g |
| Serving Size 135g | – | – |
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