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6-Count 3.5oz Kitchens of India Paste (Butter Chicken Curry) EXPIRED

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Amazon.com has 6-Count 3.5oz Kitchens of India Paste (Butter Chicken Curry) on sale for $8.10 when you clip the $2.16 off coupon found on the product page and checkout with Subscribe and Save (select the later date from the "First Delivery On" menu). Shipping is free. Thanks iconian

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45 Comments

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Joined Apr 2015
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#31
Quote from ke22
:
These are pretty terrible. I've made curry using $1 premix from Indian grocery, Golden Curry from Asian grocery, and other pre-blends before. This was by far the worst. I ended up throwing the rest away after using it twice. Save your money and get something else.
You're crazy man. I've tried them all and this brand is the best. Better than my local Indian restaurant.
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#32
Quote from Ratchett
:
Yup,

So basically for 4 people my quantities are,

4 roma tomatos. Fresh. no canned stuff. Chop them up.

3 medium size onions. Slice them nice and thin.

Ginger 1 inch ginger.

Garlic 7-8 cloves.

10-12 cashew nuts.

Whole spices : 2 Black cardamoms, 1 inch cinnamon, 3 cloves, 6-7 black pepper corns.

Red Kashmiri chilli , this adds color and is not spicy. I add 2 teaspoons .
Oil
_____

Take oil, add the whole spices and let them infuses for 1-2mins.

Add onion. Let it cook for 10-15min till it's very light brown.

Add ginger garlic paste and tomatos and salt, let them cook for another 20-25min till they break down and it all becomes a nice gravy like thingy. Add the Kashmiri red chili 5mins before it's done.

Grind it up in a grinder and run it through a sieve ( I do this because I dont like dry spices in my mouth and it makes the gravy nice and smooth, very restaurant like).

And freeze it.

--------

Whenever I feel like eating it, I just thaw it, add marinated, cooked chicken with Garam Masala and black pepper powder, adjust the salt and let it cook for 10-15mins.
Make a video for youtube Smilie
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Joined Aug 2006
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#33
Quote from Ratchett
:
Yup,

So basically for 4 people my quantities are,

4 roma tomatos. Fresh. no canned stuff. Chop them up.

3 medium size onions. Slice them nice and thin.

Ginger 1 inch ginger.

Garlic 7-8 cloves.

10-12 cashew nuts.

Whole spices : 2 Black cardamoms, 1 inch cinnamon, 3 cloves, 6-7 black pepper corns.

Red Kashmiri chilli , this adds color and is not spicy. I add 2 teaspoons .
Oil
_____

Take oil, add the whole spices and let them infuses for 1-2mins.

Add onion. Let it cook for 10-15min till it's very light brown.

Add ginger garlic paste and tomatos and salt, let them cook for another 20-25min till they break down and it all becomes a nice gravy like thingy. Add the Kashmiri red chili 5mins before it's done.

Grind it up in a grinder and run it through a sieve ( I do this because I dont like dry spices in my mouth and it makes the gravy nice and smooth, very restaurant like).

And freeze it.

--------

Whenever I feel like eating it, I just thaw it, add marinated, cooked chicken with Garam Masala and black pepper powder, adjust the salt and let it cook for 10-15mins.

do they typically put cashews in butter chicken? i thought i was allergic ... but i'm not dead yet.
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Joined Apr 2016
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#34
Quote from donftw
:
do they typically put cashews in butter chicken? i thought i was allergic ... but i'm not dead yet.
There are nuts in it. If it's an authentic place, it will have nuts. Some use almonds, some use Cashew.
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Joined Apr 2016
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#35
Quote from JobeJ
:
Make a video for youtube https://static.slickdealscdn.com/ima...lies/smile.gif
They are tons of them on youtube. Most follow the same process. Smilie You can watch videos with subtitles, that's what I usually do. Most decent indian you tubers seem to have subtitles or the ingredients in English on the screen.
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Joined Jul 2005
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#36
So much better to make it fresh with some Shan spice mix. Around $1 a box at your local India / Pakistani grocery store.
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Joined Sep 2017
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#37
Quote from conplexityoccurs
:
Probably because it contains something that is known to cause cancer in californya.

Anyways there is a reason why real Indians dont use this crap. Just walk to you local indian grocery store and ask for what you are looking for. who knows, you might end up making your own spices rather than purchasing a packet.
Personally I use Rasoi Magic if I need some thing instant. That one tastes way better than this super salty sauce.
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#38
Quote from JobeJ
:
Make a video for youtube https://static.slickdealscdn.com/ima...lies/smile.gif
Quick and Easy recipe [youtube.com]. Has given me the best results so far
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Joined Apr 2005
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#39
Quote from globetrotter365
:
Personally I use Patak's 15 oz for only $3.39 [target.com] every day price, which comes to half the price per ounce than this deal.
Thats simmer sauce which is not as thick as paste. You need to use much more to get the same meal so its not a good comparison. I do like the jarred sauce and will buy it when its on sale but you cant compare it to paste. Honestly if you are just going on price the cheapest way would be a jar of dry curry powder (like $2) and a jar of better than boullion (like $3) and you can make probably 20 meals. Of course its not nearly as convenient.
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Joined Jun 2010
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#40
Quote from ke22
:
These are pretty terrible. I've made curry using $1 premix from Indian grocery, Golden Curry from Asian grocery, and other pre-blends before. This was by far the worst. I ended up throwing the rest away after using it twice. Save your money and get something else.
Thank you! I was wondering how this compares to the spice mixes. I'm always weary when they include wet ingredients.
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Joined Sep 2012
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#41
Quote from Ratchett
:
Yup,

So basically for 4 people my quantities are,

4 roma tomatos. Fresh. no canned stuff. Chop them up.

3 medium size onions. Slice them nice and thin.

Ginger 1 inch ginger.

Garlic 7-8 cloves.

10-12 cashew nuts.

Whole spices : 2 Black cardamoms, 1 inch cinnamon, 3 cloves, 6-7 black pepper corns.

Red Kashmiri chilli , this adds color and is not spicy. I add 2 teaspoons .
Oil
_____

Take oil, add the whole spices and let them infuses for 1-2mins.

Add onion. Let it cook for 10-15min till it's very light brown.

Add ginger garlic paste and tomatos and salt, let them cook for another 20-25min till they break down and it all becomes a nice gravy like thingy. Add the Kashmiri red chili 5mins before it's done.

Grind it up in a grinder and run it through a sieve ( I do this because I dont like dry whole spices or bits of semi ground spices in my mouth and it makes the gravy nice and smooth, very restaurant like).

And freeze it.

--------

Whenever I feel like eating it, I just thaw it, add marinated, cooked chicken with Garam Masala and black pepper powder, adjust the salt and let it cook for 10-15mins.
Wait this is for Butter Chicken?
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#42
Quote from BCNugget
:
Wait this is for Butter Chicken?
I mean it's the base gravy. You just add lots of butter while making it and use grilled marinated chicken.
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#43
Quote from Ratchett
:
I mean it's the base gravy. You just add lots of butter while making it and use grilled marinated chicken.
You can follow the direction as stated above and use butter instead of oil. Although I think you will need a lot of butter to make the paste.

@ Ratchett how much oz of gravy can you get out of the recipe? I am intrigued by the idea of saving it in freezer to be used when cooking meat.
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#44
Quote from conplexityoccurs
:
You can follow the direction as stated above and use butter instead of oil. Although I think you will need a lot of butter to make the paste.

@ Ratchett how much oz of gravy can you get out of the recipe? I am intrigued by the idea of saving it in freezer to be used when cooking meat.
I prefer making the base gravy using oil + butter if im making butter chicken. Just using butter will give that burnt butter taste because the base needs 30-40min of cooking time to really let the tomatoes cook well to get rid of that "raw tomato juice" flavor. What people usually do is they use butter when they assemble the dish. Ie they melt butter, heat it up and then add the ready gravy to it AND the butter is also added once the chicken is added and is almost ready to serve.

For the weight, I don't remember the weight honestly but I have these containers that I fill to the brim. I can PM you the weight when I cook it again, in a few weeks.

If you need links to recipes I use, just send me a PM and I will forward them to you Smilie
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Joined Jul 2006
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#45
anyone else getting the 'sorry, this item cannot be shipped...?"
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