Butter Chicken

Butter Chicken Seasoning

Mae’s Butter Chicken Seasoning is a mild seasoning so that everyone can enjoy this flavourful seasoning. If you would like more heat just add some cayenne. This can also be enjoyed by vegans and vegetarians by replacing the chicken with chickpeas.  And by using coconut milk instead of cream. Or use as a rub on chicken and grill on the BBQ.  Mae’s Seasonings is passionate about enhancing the flavour of your meals.

In this seasoning blend, we use high quality ingredients including Verka Sugar.

• NO ADDITIVES OR PRESERVATIVES - Some brands put preservatives in seasoning blends to prolong the shelf life. Mae’s Seasonings doesn’t have any of these so that nothing comes between the pure natural flavours of the spices and herbs.
• LOW – SALT – Made with very low salt so that you can taste the pure seasonings without all the sodium. Most seasonings are packed with salt so they lack the flavour.
• NATURALLY GLUTEN FREE AND VEGAN – This makes it possible for people with a wide variety of special diet restrictions to enjoy this divine spice. There is no animal products or gluten of in Mae’s Seasonings. All products are naturally gluten free but made in a facility where gluten is present.
• PRODUCT OF CANADA – Mae’s seasonings is proudly made in beautiful British Columbia where we can screen the quality of our spices and confirm it maintains a high standard of excellence.

The History of Butter Chicken

Butter Chicken is marinated chicken cooked in a rich creamy tomato sauce and aromatic spices. This dish is also known as Murgh Makhani and was invented in the 1950’s in Delhi, India. It is credited to three Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi.

It was developed by chance by mixing leftover chicken in a rich tomato gravy with butter and cream. And they soon realized this was the perfect way to hydrate dry tandoori chicken and Butter Chicken was invented and is now one of the most popular Indian dishes.

In 1974, the first recipe for butter chicken was published or better known then as Murgh Makhani. And in 1975 was the first time, butter chicken had appeared in print. For the preparation of Butter Chicken, you first marinate the chicken for several hours or overnight in yogurt and a spice mixture. The spices typically include ginger, garlic, turmeric, cumin and red chili powder.

Garlic, ginger, red chili powder, turmeric, cumin, turmeric, coriander and cinnamon are common spices used in the sauce. Sometimes fenugreek will also be added. Fenugreek is used in many Indian dishes that has slightly sweet, nutty flavour that is comparable to maple syrup and burnt sugar.

Butter Chicken is typically served over rice and served with Naan bread. But it can also be used in tacos, wraps, pizza topping, or over pasta. You could also thin it out with chicken stock and coconut milk and make a soup out of it.

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