loaded with cream, yoghurt and plenty of butter í No chili so ití´s great for the whole family í Maybe because our perfect blend of traditional Indian spices leaves you wanting for more í Or simply because ití´s Indiaí´s best known curry í íÍI have lived in Asia and for many years having. I learnt to cook Indian. Your products are great. I like them, anyone who has difficulty gauging the right amount of each spice to put into a mix, and the timing of the introduction of different components need to use these í you only have to be able to read to make a great meal. Very good concept, and fresh good quality ingredients.íñ í Ian M Our Butter Chicken gourmet curry kits make it simple for you to cook an authentic and traditional Butter Chicken at home. CONTAINS FOOD COLOURING E110. NO CHILLI. Recipe A great curry for the whole family. No chilli. Serves 6 Shopping List 1 x Butter Chicken Curry Traders Kit 1 kg to 1.5 kg chicken thighs 1 lemon _ cup yoghurt 1 tblspn ginger 4 tblspn vegetable oil 2 tspn salt 5 small onions 8 cloves garlic 400g tin crushed tomatoes or 5 fresh tomatoes 75g unsalted butter 1 cup thickened cream Preparation: Cut chicken, squeeze lemon, crush garlic, grate ginger, dice onions, dice tomatoes. How to Make: Grind contents of Bag 1 in mortar & pestle or coffee grinder. Remove green cardamom husks. Mix in Bag 3 and pour into large bowl. Mix in lemon juice, half the ginger, half the garlic, yoghurt and 2 tblspn of vegetable oil. Season with 1 tspn salt. Add chicken and mix well. Place in refrigerator for 1 hour. Pre-heat oven 240c. Oil shallow roasting tray and place chicken evenly on tray. Bake for 15 minutes. Heat 2 tblspn of vegetable oil in a large saucepan over medium heat. Add onions and 1 tspn salt and cook for 10 minutes. Stir in remaining ginger and garlic. Cook for 2 minutes. Stir in Bag 2. Cook for 2 minute. Stir in tomatoes. Reduce heat. Cook 10 minutes. Stir in butter until butter melts. Pour mixture into a blender, give it a whiz until texture is smooth. Pour back into saucepan. Add cream and gently stir. Stir in marinated chicken and Bag 4. Cook, stirring occasionally, until chicken is tender. Serve with basmati rice.