Kitchens Of India Paste for Butter Chicken Curry, 3.5-Ounce Boxes (Pack of 6)

EDIT DEC 2018:They seem to have reformulated this a bit. It's pretty spicy now. It's weird - it's labeled as mild. It is not mild. Especially compared to their Tikka Masala, which is labeled as medium, but is much less spicy than this. I don't get it. It's still good, but honestly, I throw in some heavy cream or yogurt to smooth it out if I make this with just chicken. I now tend to make this in the instant pot - just toss in the paste, water (a tad less than called for), butter, chicken, turn the pot on for 10min and let it do most of the way NPR. Makes for very tender chicken. If I want to make rice in there too, I'll do 5 mins, then QR, add in the little metal covered pot with the rinsed rice/water on a trivet over my butter chicken, 5 more mins and 10 min NPR, then QR. Easy one pot meal. Only about 2 mins of prep work.-------------------------Original review:It's actually pretty amazing how delicious this is, especially when it's so simple to cook! It tastes like it came from a restaurant and at a fraction of the cost. It's spicy, spicy enough to make my nose run, but not so spicy that it hurts - it's just right.Here's how I cook it:Slice an onion up, throw it in the pot.Throw chunks of peeled carrot into the pot.Put 1 to 1 1/2 lbs raw chicken, cut into chunks, in the pot.Pour 1 cup water, and butter (3 teaspoons? I don't remember, it's in the directions) into the pot.Empty paste package into pot, make sure paste is broken into chunks - it will "melt" when it heats up.Then simmer for 25mins or so with lid on, stirring thoroughly every 5 mins or so to make sure all the paste chunks dissolve and that the meat is cooked evenly.Tip: It may look like you need more water at first, but the chicken will release juices. You probably do not need more water. If you find your curry is TOO thin, either you can simmer it with the lid off until water evaporates and gives you the desired consistency, or, if you want to speed it up (or prevent any veggies in there from turning to mush from simmering too long), you can:Take pot off heat, pour liquid from pot into a non-stick frying pan - the bigger around, the better. Heat the liquid in the pan till it's simmering. Let it simmer till it is the desired consistency, STIRRING CONSTANTLY (VERY IMPORTANT!!! - it only takes two or three minutes, so keep stirring or it will burn), then just pour it back in with your chicken. Very easy.Great curry paste, so easy, and you can just pair it with rice (rice cookers are AWESOME) or some naan, if that's your thing, or rice AND naan for some mega carbohydrates!

Delicious and easy!

I love this cury sauce and I love Indian spicy food ( i am not Indian).It has a good balanced of spices, the best cury!I prepare it as the instructions but add pieces of potatoes and onions with the chicken . Any chicken part is good but I love it the most with thighs. It's a full meal with basmati rice and naan. I can add some more water or bouillon to adjust the level of hot spice. It's the best cury I can make and my family loves it.

KoI Paste for Butter Chicken has a permanent place in my pantry. Despite the word "chicken" in the name, this lovely red stuff lends itself to just about any dish you care to apply it to, and it makes a wonderful soup base.Last night, I threw a diced onion, 3T butter, six semi frozen chicken thighs, 2 1/2 cups of water and 3/4 cup of brown rice into a big pot, covered it, and cooked on a flame tamer over low heat for 2-3 hours. I stirred a couple of times, but otherwise left it alone. When the rice was done, shredded the chicken, removed the skin and bones, put the meat back in the pot and added a half cup of heavy cream. The resulting dish was absolutely delicious; thick, substantial, and just a bit spicy. The only effort involved was chopping the onion, measuring the rice and water, and opening the sauce. Major payoff, and the perfect comfort dinner for a really lazy rainy Sunday. It only required one pot, and cleanup was about as minimal as it gets. I suppose I could have added frozen peas to the pot, or fixed a salad or another green vegetable, but dinner was perfect as it was.If my husband was a bigger fan of Indian food, I'd do something with this paste once a week. As it is, I can only get away with it once or twice a month, but on those occasions he grudgingly admits that it's "pretty darned good" before going for seconds.I have it on automatic delivery, and if it ever became unavailable, I'd cry and sulk. I've made butter chicken from scratch. It's a lot of work, and isn't significantly better than the KoI. At less than $1 50 per packet, it's one of the best pantry bargains around. One packet was all I used for 3 lbs. of bone in chicken, and it was enough, even with the rice and extra water. A couple of shots of Tobasco wouldn't have hurt it any.

...Kitchens of India Butter Chicken Curry Paste!!!I ordered this curry for two main reasons: I've been thinking about trying to cook an Indian dish and it would get here in three days, thanks to free TwoDay Shipping as a student on Amazon. I did the research, read all 83 reviews, and went ahead and decided to purchase. It got here yesterday and it is simply amazing.I altered the recipe a little bit due to some reviewer's noting that it salty and spicy. Seems like the kind of thing you can do your own thing with. I'm a college kid cooking for myself and so I need each pack to make a stew that will last longer than just that night's dinner. With that in mind, I did the following~ love onions so I dumped about half a small white onion and the 3tablespoons butter in and let that cook for a little while~ next added chicken because africans don't just toss raw chicken into sauce. I let it brown pretty well on both sides (5mins approx). and it was 1 and a half whole chicken breast cut up into fairly big pieces.~ substituted '1 cup water' for a little less than half a pint of Shamrock Heavy Cream (let that sit for 10mins or so) and by this time the heat is way low as to not curdle the milk, and because I wanted the chicken to be more than 1/2 way done. also tossed in lots of peas and carrots in tiny bitesized pieces.~ now the paste and two whole basil leaves!~ I added about 3/4 teaspons of flour to thicken it slightly, and water as I saw fit. Simmered for 15mins after the addition of paste.The end result was a curry that is slightly sweet, a little creamy, and very much what the Kitchens of India served up! I don't know what anyone's 'hot meter' is comparable to mine but Africans like it hot and Southwest food is pretty hot! This was tame in comparison - maybe a 4 out of 10 - but I liked it that way. I have a subscription but it looks like one pack is enough to last me at least 4 days! I would certainly recommend this to anyone with a hankering for curry. It was really quite delicious.Pros - slightly sweet thick curry, easy to make, directions were clear (even if i altered them), quick prep time for the chicken and everything else I put in.Cons - none! I'm not tempted to try it with just water to get the full effect of spice or salt. But I'm sure I'd like it too!

The only Indian restaurant convenient to me has now closed, so I was looking for some good substitutions I could make at home. I have tried some of the sauces that come in jars and have not been overly thrilled with any. This is one of the best packaged Indian food bases I have found. Perhaps just the concept of a paste instead of a sauce lends itself to better flavor.It is extremely easy to make. I was a bit surprised that the package does not suggest browning or at least cooking the chicken first before adding the paste. The instructions say merely to cook one pound of chicken with some butter, water and the paste. But I cut my chicken into bite-size pieces and I let it cook for a few minutes before adding the water and paste. I did not actually brown the chicken. Once it boiled up, I covered it and lowered the heat and let it simmer for a while. That's essentially it.The package does recommend serving cream on the side. I tasted it first and found it was a little too sharp and spicy for my preference. I then mixed some whipping cream into the sauce and found it a great improvement.I would definitely recommend having some cream or half and half (maybe even some sour cream or plain yogurt) on hand if you do not like your food too spicy.The package says it makes four servings. Keep in mind that it uses one pound of chicken and you can more readily estimate the number of servings you will actually have.

I love Indian food. Okay, so I love all food! Anyways, one of the biggest problems with living out in the country is that there aren't any good ethnic restaurants nearby. As much as I enjoy a good Indian meal, it just isn't worth driving 30-45 minutes over to Oakley to get one at a decent restaurant. The solution? Make my own at home! I once thought that making Indian at home would be too difficult, but it turns out that it's actually quite easy thanks to Kitchens of India. They make pre-packaged curry pastes that can be used to make make a delicious Indian entree quickly and easily. My favorite is their Butter Chicken Curry Paste. Just add some butter and chicken, simmer for 20 minutes, and the results are better than most Indian take-out (and less than the cost of one dish at a restaurant)! The curry is rich and flavorful and just the right spice level (I put it at 4 on a 1-10 scale). Pair it with some Basmati rice and it is a very satisfying and filling meal for two. The curry turns out excellent if you just follow the directions on the box. However, to make it even better, I like to add sliced onion and 1/4 cup of golden raisins with the butter and chicken. This adds more flavor and a bit of sweetness and really makes this curry taste awesome!Butter Chicken Curry Cooking InstructionsIn a pan, mix 1 lb boneless chicken pieces, 3 tbsp button, entire contents of Kitchens of India's Butter Chicken Curry Paste and 1 cup water. Mix the contents thoroughly. I then add a sliced small onion and 1/4 cup golden raisins. Simmer for 20 minutes once it starts boiling under closed lid. Cook another 5 minutes on high flame. Keep aside, covered, for 3 minutes. Serve Hot.Basmati Rice Cooking Instructions (enough rice for 2 people, multiply as needed)1.5 cups water1 cup rice, RINSED1 Tbsp butterMix above together in a pan and bring to a boil.Stir once and cover.Reduce heat to simmer and simmer for 20 minutes.

Good taste

This is one of my go to quick meals during the week. It's truly delicious. It's a little spicy for some, but I find it just spot on. The directions are easy to follow, you just add some water and cream after browning your chicken and not once have I had someone not like it. To put things in perspective when I go out to a restaurant or a pub and they have butter chicken on the menu I truly find that when I eat it I usually think to myself, "I can make this way better at home." Obviously not from scratch but rather using this product. The price is very reasonable and it's better than the vast majority of the butter chickens you get at various pubs or casual dining restaurants. I would strongly suggest giving it go if you're interested in making Indian food at home and to change things up during your work week.

This is the best butter chicken mix hands down. I've tried various grocery store sauces through the years. This is nice, pantry stable and handy to pull out for a quick meal, even if it's butter chick peas instead of chicken. It has just the right amount of heat for my palette ,doesn't require a ton of additional ingredients and comes together quickly on the stove top. Excellent product!

This sauce pack is the perfect butter chicken flavor for easy at home cooking. We have tried them all!! The premade sauces you pour over just dont cut it. This has the richness of a restuarant sauce, but is super easy to make. It has a bit of heat, but you can dilute that with more butter and some paste tomatoes. I only do that for others because we like it as is! I often add some frozen peas or spinach to add some greens which is not traditional but tastes great. Also the price here on Amazon is great, we try to keep a minimum of 6 of these on hand as this is a weekly regular supper staple. Highly recommend!

Yum, just the right amount of heat, can still taste the food. Been buying this for years, when it’s perfect why change it.

Always love this butter chicken sauce pack.However, check your local superstore because the price is far better there.