DESCRIPTION: Gluten free, Salt free, Indian Food Spices Beginner Seasoning set to make BUTTER CHICKEN CURRY, a delicious chicken dish made with chunks of chicken that are marinated with aromatic spices and then cooked in creamy, buttery, tomato sauce. Enjoy this delightful dish with Basmati rice or Indian naan bread.
SPICE LEVEL: Mild spice to Medium spice to Hot spice, can be adjusted to taste
INGREDIENTS INCLUDED:Organic spices: Flavor Blend 1(Cumin seeds), Flavor Blend 2(Curry powder), Flavor Blend 3(Cayenne), Flavor Blend 4 (Garam Masala - my mother’s 7-spice blend of bay leaves, black peppercorns, green cardamom, cloves, cinnamon, coriander seeds, cumin seeds), Flavor Blend 5 (Marinade Mix - Turmeric powder, Cayenne powder, Coriander powder, Cumin powder)
Cooking Directions (Grocery List & Recipe card included)
MARINATE AND BAKE CHICKEN:
Pre-heat oven to 375 deg F
In a small bowl, mix together chicken cubes, ginger, salt, Flavor Blend 5, coating chicken pieces evenly
Spread chicken cubes on a baking sheet and bake for 10-12 minutes or until chicken cubes are no longer pink on the inside. Cover and keep aside
MAKE THE SAUCE:
In a pan, heat oil, add Flavor Blend 1 (Seeds) and step back to allow seeds to burst and sputter, releasing their flavors
Add onions and cook for 2-3 mins until soft and transparent
Add ginger and Flavor Blend 2 and cook until well blended
Stir in tomato puree, heavy cream and salt
Mix in Flavor Blend 3 (Cayenne) adjusting to preferred spice level: (Hot: add all of it; Medium: add half of it; Mild: do not add any)
Cover and cook sauce on medium heat. As sauce thickens, reduce heat to gently simmer the sauce uncovered, stirring occasionally
Add Flavor Blend 4 (Garam masala) and baked chicken cubes to the simmering sauce and continue to gently simmer for 5 minute. Add a little water if sauce becomes too thick
