Butter Chicken
A rich and creamy blend of aromatic mild spiced in a fusion of tomato, cream, and yoghurt. This mild but flavorsome curry makes a great meal for the whole family including the kids.
Available in
US
Serving Suggestion
Method
- Heat two tablespoons of oil in a saucepan.
- Add your choice of diced meat, seafood, or vegetables and cook on high for 2-3 minutes until seared.
- Pour simmer sauce in pan, stir contents, cover pan with lid and reduce heat to simmer until fully cooked and tender.
- Serve on a bed of steamed rice.
What You'll Need
- 1 lb (450g) Chicken, beef, lamb, seafood, or vegetables
- 2 cups (380g) Basmati rice
- Optional: 2 Tablespoons of cream
Chef's Note
For that extra rich restaurant flavour, try drizzling cream over your dish just before serving. Serve with chapattis to soak up the sauce.
Explore more RecipesNutritional info
Based on pack| Servings per package: 3 Servings : |
Per Serving: 60 calories |
Per container: 190 calories |
||
|---|---|---|---|---|
| % DV* | % DV* | |||
| Total Fat | 2.5g | 3% | 8g | 10% |
| - Saturated Fat | 0g | 0% | 1g | 5% |
| - Trans Fat | 0g | 0g | ||
| Cholesterol | 0mg | 0% | 0mg | 0% |
| Sodium | 490mg | 21% | 1460mg | 63% |
| Total Carb | 10g | 4% | 29g | 11% |
| - Dietary Fiber | 1g | 4% | 4g | 14% |
| - Total Sugars | 6g | 18g | ||
| - Incl. Added Sugars | 5g | 10% | 14g | 28% |
| Protein | 1g | 3g | ||
| Vitamin D | 0mcg | 0% | 0mcg | 0% |
| Calcium | 26mg | 2% | 104mg | 8% |
| Iron | 1.1mg | 6% | 3.6mg | 20% |
| Potassium | 94mg | 2% | 188mg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Ingredients
Tomato Puree (Water, Tomato Paste), Tomatoes, Sugar, Spices, Ginger, Sunflower Oil, Cream Powder (Milk), Yogurt Powder (Non-Fat Milk Solids, Cultures) Garlic, Salt. Paprika & Paprika Extract (Color), Corn Starch, Distilled Vinegar, Citric Acid, Natural Flavors (Milk), Xanthan Gum, Turmeric Extract(Color).
Allergens: Contains Milk
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