Kitchens Of IndiaKitchens 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!

I love it. Easy to make and just the right amount of heat. It's a little pricey but cheaper and in my opinion better tasting than the stuff in jars.

I lived in Nepal for a few months, and this is the best and most authentic butter chicken masala curry I've found in the States. It's easy to prepare and delicious.

...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!

Takes up so little space in my cupboards compared to jarred sauce and tastes very good. I would definitely recommend it, as long as you are ok with buying more than one packet.

Delicious shortcut for a quick and easy dinner. We've been buying this paste for probably over a decade and it's just so good. We used to make it with chicken as the package suggests, but we now have vegetarians in our house and regularly make it with any combination of paneer, peas, tofu, kidney beans, potatoes, etc. We love it! Quick note on the spice level - it wouldn't be considered spicy at all in comparison to Indian food from a restaurant, but it's got some spice for an American palate. If you're OK with the level of heat of Franks Red Hot, this is probably comparable. If you don't like spicy at all, skip this one.