Northern India's murgh makhani - butter chicken - is built on tandoor-roasted depth, tomato acidity, and the silky richness of cream and butter, and this mix brings all of it to your kitchen without the tandoor oven. Turmeric, coriander, cumin, and cardamom do the spice work in a single packet; add chicken, tomatoes, butter, and cream to finish a globally beloved curry in one pot.
SALT, SUGAR, ONION, GARLIC, VINEGAR POWDER (CORN MALTODEXTRIN, WHITE WINE VINEGAR), TOMATO, TURMERIC, CORIANDER, CUMIN, CARDAMOM, BLACK PEPPER, AJI AMARILLO, CHILES, CLOVES, MACE ORRIS ROOT, THYME, CINNAMON, BAY LEAVES.
Also known as murgh makhani, butter chicken was born in 1950s Delhi when leftover tandoori chicken was improvised into a tomato-butter-cream sauce. An accidental invention that became one of the most replicated curries in the world. This blend recreates that balance of tangy tomato, warm aromatics, and luxurious richness in a single packet built for the home kitchen.
A bloom of coriander and cumin opens the palate, tomato and vinegar powder add gentle acidity, and cardamom closes each bite with a faintly floral warmth that makes this curry genuinely layered.
1 3/4 cups heavy cream
1 Butter Chicken mix
2 lbs. chicken breasts or thighs, cubed
1/2 cup (1 stick) unsalted butter
1 (28 oz.) can diced tomatoes, undrained
