Kitchens Of India Paste for Butter Chicken Curry, 3.5-Ounce Boxes (Pack of 6)
$14.99
Price: $14.99
(as of Nov 15, 2024 01:21:02 UTC – Details)
From the brand
Is Discontinued By Manufacturer : No
Package Dimensions : 6.34 x 4.84 x 3.07 inches; 1.57 Pounds
Item model number : 841905020256
UPC : 841905020256
Manufacturer : Kitchens Of India
ASIN : B000V17MLS
Recreate the taste of truly mouth-watering Butter Chicken with Kitchens of India curry paste which is rich and flavorful
Convenient and easy to use, Butter Chicken can be ready in minutes; Just add water and tender nuggets of chicken to this curry paste, cook it either in the microwave or on the pan, and you’re ready serve an authentic Indian gourmet creation
Feel like an expert chef as you whip up a rich and flavorful Indian meal in minutes; You can also use the paste to create a vegetarian or vegan option with Paneer cheese cubes or vegetables
Kitchens of India Paste for Butter Chicken Curry is created by the Master Chefs of award-winning restaurants of ITC hotels, using robust local ingredients and an authentic Indian recipe rooted in tradition and heritage
ITC, the maker of Kitchens of India products, is an exemplar and leader in sustainability; it has been water, carbon, and solid waste recycling positive for over a decade and makes products that positively impact both the community and the planet
Customers say
Customers find the curry paste to be aromatic, spicy, and easy to work with. They also say it’s excellent, simple to cook, and makes a wonderful soup base. Customers also mention the heat level is just about right.
AI-generated from the text of customer reviews
10 reviews for Kitchens Of India Paste for Butter Chicken Curry, 3.5-Ounce Boxes (Pack of 6)
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Hoshi –
Easy and delicious!
EDIT DEC 2018:They seem to have reformulated this a bit. It’s pretty spicy now. It’s weird – it’s labeled as mild. It is not mild. Especially compared to their Tikka Masala, which is labeled as medium, but is much less spicy than this. I don’t get it. It’s still good, but honestly, I throw in some heavy cream or yogurt to smooth it out if I make this with just chicken. I now tend to make this in the instant pot – just toss in the paste, water (a tad less than called for), butter, chicken, turn the pot on for 10min and let it do most of the way NPR. Makes for very tender chicken. If I want to make rice in there too, I’ll do 5 mins, then QR, add in the little metal covered pot with the rinsed rice/water on a trivet over my butter chicken, 5 more mins and 10 min NPR, then QR. Easy one pot meal. Only about 2 mins of prep work.————————-Original review:It’s actually pretty amazing how delicious this is, especially when it’s so simple to cook! It tastes like it came from a restaurant and at a fraction of the cost. It’s spicy, spicy enough to make my nose run, but not so spicy that it hurts – it’s just right.Here’s how I cook it:Slice an onion up, throw it in the pot.Throw chunks of peeled carrot into the pot.Put 1 to 1 1/2 lbs raw chicken, cut into chunks, in the pot.Pour 1 cup water, and butter (3 teaspoons? I don’t remember, it’s in the directions) into the pot.Empty paste package into pot, make sure paste is broken into chunks – it will “melt” when it heats up.Then simmer for 25mins or so with lid on, stirring thoroughly every 5 mins or so to make sure all the paste chunks dissolve and that the meat is cooked evenly.Tip: It may look like you need more water at first, but the chicken will release juices. You probably do not need more water. If you find your curry is TOO thin, either you can simmer it with the lid off until water evaporates and gives you the desired consistency, or, if you want to speed it up (or prevent any veggies in there from turning to mush from simmering too long), you can:Take pot off heat, pour liquid from pot into a non-stick frying pan – the bigger around, the better. Heat the liquid in the pan till it’s simmering. Let it simmer till it is the desired consistency, STIRRING CONSTANTLY (VERY IMPORTANT!!! – it only takes two or three minutes, so keep stirring or it will burn), then just pour it back in with your chicken. Very easy.Great curry paste, so easy, and you can just pair it with rice (rice cookers are AWESOME) or some naan, if that’s your thing, or rice AND naan for some mega carbohydrates!
ChiChi –
And the award goes to…
…Kitchens of India Butter Chicken Curry Paste!!!I ordered this curry for two main reasons: I’ve been thinking about trying to cook an Indian dish and it would get here in three days, thanks to free TwoDay Shipping as a student on Amazon. I did the research, read all 83 reviews, and went ahead and decided to purchase. It got here yesterday and it is simply amazing.I altered the recipe a little bit due to some reviewer’s noting that it salty and spicy. Seems like the kind of thing you can do your own thing with. I’m a college kid cooking for myself and so I need each pack to make a stew that will last longer than just that night’s dinner. With that in mind, I did the following ~ love onions so I dumped about half a small white onion and the 3tablespoons butter in and let that cook for a little while ~ next added chicken because africans don’t just toss raw chicken into sauce. I let it brown pretty well on both sides (5mins approx). and it was 1 and a half whole chicken breast cut up into fairly big pieces. ~ substituted ‘1 cup water’ for a little less than half a pint of Shamrock Heavy Cream (let that sit for 10mins or so) and by this time the heat is way low as to not curdle the milk, and because I wanted the chicken to be more than 1/2 way done. also tossed in lots of peas and carrots in tiny bitesized pieces. ~ now the paste and two whole basil leaves! ~ I added about 3/4 teaspons of flour to thicken it slightly, and water as I saw fit. Simmered for 15mins after the addition of paste.The end result was a curry that is slightly sweet, a little creamy, and very much what the Kitchens of India served up! I don’t know what anyone’s ‘hot meter’ is comparable to mine but Africans like it hot and Southwest food is pretty hot! This was tame in comparison – maybe a 4 out of 10 – but I liked it that way. I have a subscription but it looks like one pack is enough to last me at least 4 days! I would certainly recommend this to anyone with a hankering for curry. It was really quite delicious.Pros – slightly sweet thick curry, easy to make, directions were clear (even if i altered them), quick prep time for the chicken and everything else I put in.Cons – none! I’m not tempted to try it with just water to get the full effect of spice or salt. But I’m sure I’d like it too!
S. Gouk –
As good as in an Indian Restaurant
We love this product, we buy it by the carton. It is super tasty, with the perfect amount of hot and spicy. If you like indian cuisine do yourself a favour and give Kitchens of India Butter Chicken Curry a try. Sharon and Wallace recommended 🙂
T. Crist –
So much better than jarred stuff!
Our favorite restaurant with butter chicken closed up shop and we’ve been trying to find anyone who makes a good or at least similar dish. No luck. So we happened upon this mix and made it at home. First round I made it with water as instructed. Meh…tasted watered down to me. My daughter suggested I use coconut milk for a richer sauce. That was the ticket! It was soooo good. We didn’t waste a bit of it. I ordered a box of like 6 so we will be enjoying this simple to use and extremely tasty sauce for many yummy meals. Pic is of the butter chicken we used to enjoy at our favorite restaurant in Tucson, AZ.
Anays –
Love this spice
Taste great and can be misted with other food. Makes you feel like you are eating at an Indian restaurant. Great value for the money
Sandy Ross –
This is the closest to original Indian sauce that Iâve ever tried.
Willie E –
This is one of my go to quick meals during the week. It’s truly delicious. It’s a little spicy for some, but I find it just spot on. The directions are easy to follow, you just add some water and cream after browning your chicken and not once have I had someone not like it. To put things in perspective when I go out to a restaurant or a pub and they have butter chicken on the menu I truly find that when I eat it I usually think to myself, “I can make this way better at home.” Obviously not from scratch but rather using this product. The price is very reasonable and it’s better than the vast majority of the butter chickens you get at various pubs or casual dining restaurants. I would strongly suggest giving it go if you’re interested in making Indian food at home and to change things up during your work week.
Cloudcuckoolife –
very tasty and easy to make. we use yogurt instead of water
Susan –
Tastes great
Emm333 –
I have experimented with other prepared butter chicken curries and pastes in the past and this one is by far, the best that I have ever come across. I tend to stick to my Caribbean curries but Indian cuisine is a favourite. I find it to be nicely spicy and if you prepare it properly it has a wonderful smooth texture. I use a little bit more than the recommended amount of water (hot water helps break the paste down) and then pour it onto the paste “lump” a little bit at a time and slowly incorporate the water so that I don’t have to “smoosh out” little bits of curry paste. Because I prepare my butter chicken in my crock pot I can make multiple batches at once which was awesome and allows me to simmer for as much time as possible *I do this because I love the heightened spice level that I get by simmering my curries for looong periods of time.