Certified Organic Ingredients: Cumin Seed, Coriander Seed, Cardamom, Ginger Cuts, Turmeric Powder, Red Chilli Powder, Cloves, Black Pepper, Cinnamon (true Verum), Sweet Paprika, Fenugreek Seed, Fenugreek Leaf, Mace, Nutmeg, Bay Leaf.

Rich, fragrant and endlessly versatile, designed for confident everyday cooking.

Cooking Inspirations

• Classic Makhni Curries: Build a traditional makhni (butter) style curry using chicken, paneer, tofu or lentils. Use 1 tbsp spice blend per 500 g protein or vegetables with tomato and cream or coconut cream.
  
• Tandoori and Tikka Marinades: Create juicy skewers or tray-bakes with 1½ to 2 tsp spice blend per 500 g protein, mixed with yoghurt or oil and lemon juice.
  
• Family-Friendly Indian Cooking: Keep dishes mild and rounded by using ½ tbsp per 500 g, finishing with cream or coconut cream for softness.
  
• Modern Fusion Dishes: Toss makhni sauce through pasta, gnocchi or rice bowls. Stir 1 to 2 tsp into fillings for pies, wraps, toasties or savoury bakes.
  
• Vegetarian and Plant-Based Meals: Use with paneer, tofu, chickpeas or vegetables for creamy curries, tikka bowls or baked dishes.
  

Key Technique for a Smooth Makhni Sauce

For a smooth, velvety finish, warm the spice gently in fat, use well-blended tomato passata or diluted tomato paste, and allow the sauce to simmer before adding cream or coconut cream. Gentle cooking brings balance, colour and silkiness to the final dish.

The sauce develops a natural orange-red hue from tomatoes, spices and cream. Restaurant versions are often brighter due to added food colouring. At home, colour deepens naturally as the sauce simmers and rests.

Heat and Sweetness Adjustment

Butter chicken is traditionally mild and balanced, not hot.

• Mild and family-friendly - Use ½ tbsp per 500 g and finish with extra cream or coconut cream.
  
• Classic North Indian balance - Use 1 tbsp per 500 g with tomato and cream for gentle warmth and depth.
  
• Hotter versions - Increase spice blend to 1½ tbsp per 500 g or add fresh chilli separately.
• Richer restaurant-style - Add more cream and a tablespoon of coconut sugar for sweetness.

Signature Recipes

1. Classic Butter Chicken

2. Quick Butter Chicken

3. Paneer or Tofu Makhni

4. Tandoori Chicken

5. Palak Paneer

6. Butter Tofu and Vegetable Curry

7. Butter Chicken Pie

8. Mango Butter Chicken

Ingredients (Serves 3–4)

• 500 g chicken thigh or breast, cut into bite-sized pieces
  
• 1 tbsp Spice Zen Butter Chicken Spice Blend
  
• 2 tbsp butter or ghee
  
• 1 small onion, smoothly blended (optional)
  
• 1 tsp garlic paste
  
• 1 cup mango purée (fresh ripe mango or canned Alphonso)
  
• 1 tbsp tomato paste
  
• ½ cup cream or coconut cream
  
• ½ cup water, as needed
  
• Salt, to taste
  
• Optional: 1 to 2 tsp coconut sugar, only if mango is tart
  
• Optional garnish: fresh coriander
  

Method

1. Warm butter or ghee in a saucepan over low to medium heat.
   
2. Add blended onion if using and cook gently until soft and aromatic.
   
3. Stir in garlic, then add the spice blend and cook briefly until fragrant.
   
4. Add tomato paste and cook for 1 minute, allowing it to deepen in colour.
   
5. Stir in mango purée and ¼ cup water. Simmer gently for 8 to 10 minutes until smooth and glossy.
   
6. Add chicken and salt, cover and simmer gently until the chicken is just cooked through.
   
7. Stir in cream or coconut cream and adjust consistency with remaining water if needed.
   
8. Taste and add coconut sugar only if the mango is not naturally sweet.
   
9. Rest the curry for 5 minutes before serving.

Low-FODMAP Option

Omit onion and garlic. Replace with ½ cup blended cooked carrot or pumpkin to provide body, colour and natural sweetness while keeping the sauce smooth and balanced.

Pair It With Spice Zen Cold-Pressed Oils

• Coconut Oil for dairy-free makhni and tikka-style marinades
  
• Almond Oil for gentle richness in creamy sauces
  
• Macadamia Oil for finishing drizzles or brushing naan and flatbreads
  

Pair It With Spice Zen Teas

• Masala Chai for a warming, traditional finish after Indian meals
  
• Turmeric Tea for a gentle, grounding close to rich dishes
  
• Aussie Summer Dream Tea for light contrast after creamy curries