Indian Butter Chicken Spice – Mild – 28g

$3.45

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361 In stock

361 in stock

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Weight
28G

Product Description

Our Indian Butter Chicken spice is a delicious spice mix made up of Indian herbs and spices. It is quite mild, emphasising the beautifully fragrant spices and the deliciously intense sauce. The mild flavour of this curry makes it suitable for all the family. It is best used after toasting it off in the pan on low heat before adding your other ingredients to awaken all the wonderful aromas. As the spice blend is not traditionally a hot one, many add Cayenne pepper to intensify its heat.

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Flavour Notes:

Our Indian Butter Chicken spice is a delicious spice blend made up of Indian herbs and spices. It is quite mild, emphasising the beautifully fragrant spices and the deliciously intense rich sauce. Our blend is a traditional one comprising of garam masala, paprika, turmeric, chilli powder, fenugreek, cardamom, nutmeg and sea salt. Garnishes can then include butter, cream, green chillies, coriander, and fenugreek, mimicking the flavours in the curry itself.

Culinary Notes:

The mild flavour of Indian butter chicken makes it suitable for the whole family and is particularly popular with children. It is best used after toasting it off in the pan on low heat before adding your other ingredients to awaken all the wonderful aromas. As the spice blend is not traditionally a hot one, many add Cayenne pepper to intensify its heat.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Garam masala, paprika, turmeric, chilli powder, fenugreek, cardamom, nutmeg and sea salt (9.8%).

country of origin:

India

other names or spelling:

Murg makhani masala, masala butter chicken

How to use

  • Butter chicken is a mild blend but you can add a teaspoon of cayenne pepper to spice it up
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend is best added at the beginning of cooking
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend
  • Combine with oil to create a beautiful marinade for meat, fish, seafood, or veg

The Spice People FAQs

Indian Butter Chicken Spice offers a mild and creamy flavour profile with hints of sweetness and tanginess. It typically includes spices like coriander, cumin, paprika, turmeric, fenugreek, cardamom, cloves, and cinnamon, along with ingredients like tomato and garlic.

This blend is mild, meaning it contains little to no heat. It’s suitable for those who prefer a mild and creamy curry without a strong spice kick.

While Indian Butter Chicken Spice is primarily intended for use in Indian cuisine, it can also add flavor to a variety of non-Indian dishes. For example, it can be used as a seasoning for grilled chicken, roasted vegetables, or even in pasta sauces to add depth and complexity to the flavour profile.

Indian Butter Chicken Spice is specifically formulated to replicate the flavors of Butter Chicken, a popular Indian dish known for its creamy tomato-based sauce. It typically contains a unique blend of spices and ingredients tailored to achieve the signature flavour of Butter Chicken.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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