Mudgeeraba Butter Chicken Paste

This all time favourite curry paste is so easy to use and absolutely delicious. Best used for cooking chicken or vegetables.

Use 1tbsp to 500gm of chicken or veg. 

This curry paste can also be used to make a Tandoori marinade by adding 2 tbsp Butter Chicken Curry paste into a bowl with 1 cup natural yoghurt. Use 1kg of chicken maryland (bone in) and remove the skin and score the meat to the bone and marinate for 2 hours in the fridge (or overnight). Cook on the BBQ and serve with bread, chutney, yoghurt and a salad.