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Kitchens Of India Chicken Curry Paste - 3.5 Oz
Paste for Butter Chicken Curry
A rich exotic spice paste - Easy to use. Specially blended by the Master Chefs of ITC Hotels. 100% Natural. No preservatives. Artfully blended by the Master Chefs of ITC Hotels to create the authentic Indian taste of butter chicken. A dish popular for its rich aroma and taste. Serving Suggestion: serve hot with Indian bread or steamed rice. Authentic Indian Cuisine - Made in India.
Serving Size: 0.25package
Servings Per Container: 4
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 25|
|Total Fat||Amount Per serving 3g||5%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 480mg||20%|
|Total Carbohydrate||Amount Per serving 5g||2%|
|Dietary Fiber||Amount Per serving 2g||8%|
|Sugars||Amount Per serving 3g|
|Protein||Amount Per serving 2g||0%|
Tomato Paste, Water, Sunflower Oil, Spices, Onion, Garlic, Gram Flour, Sugar, Salt, Skimmed Milk Powder, Fresh Ginger, Melon Seed, Cashew & Spice Extract (Paprika Oleoresin).
Warning Contains: Allergy Information: Manufactured in a facility that processes milk, peanuts and other tree nuts.
Directions Pan Recipe: In a pan, mix 1 lb boneless chicken pieces, 3 tbsp butter, entire contents of Kitchens of India's Butter Chicken Curry Paste and 1 cup water. Mix the contents thoroughly. Simmer for 20 minutes once it starts boiling under closed lid. Cook for another 5 minutes on high flame. Keep aside, covered, for 3 minutes. Serve Hot. Microwave Recipe: In a microwave bowl, mix 1 lb. boneless chicken pieces, 3 tbsp butter, entire contents of Kitchens of India's Butter Chicken Curry Paste and 1 cup water. Cook on medium for 22 minutes in a covered dish. Remove from microwave and keep covered for 5 minutes Serve Hot. Once opened use immediately. Do not use inner pouch if leaking or bloated.
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