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Australia
Cook restaurant style Butter Chicken using 13 spices portioned to go in stages to create layers of complex flavour. Original Butter Chicken recipe from Delhi inside.
How to cook: Marinate chicken in marinade spices for an hour. Cook the chicken on a fry pan or bbq. Make sauce with Sauce Spice Blends 1 and 2, Fenugreek Leaves, Tomato paste, Cream and honey. Add cooked chicken to sauce, simmer and serve.
?Garnish with fresh coriander and almond flakes. Serve hot with rice or Naan.
No artificial flavours, colours, or preservatives. Gluten free. Suitable for vegans and vegetarians.
Kashmiri Red Chilli, Himalayan Rock Salt, Garam Masala (Cloves, Black Pepper, Star Anise, Nutmeg, Cinnamon, Mace, Cardamom, Cumin), Ginger Powder, Garlic Powder, Cardamom, Mace, Dried Fenugreek Leaves
Store in a cool dry place
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