Food Wine Produce
Spice Tailor shares delicious recipes
by Mornington Peninsula Magazine

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Classic butter chicken.

Classic butter chicken

Butter chicken is considered the king of Indian curries, and we really feel that ours lives up to this title. It is a harmonious balance of spices, tomatoes, a bit of cream, and of course butter. Even though it is called butter chicken, it is also delicious with other meats, seafood and vegetables.

PREP TIME: 5 minutes
COOK TIME: 10 minutes


1 packet The Spice Tailor Classic Butter Chicken

250g skinless chicken breast/thigh (or boneless pork, seafood, duck, paneer, mushrooms)

1 tsp vegetable or olive oil


Cut meats, fish or vegetables into generous pieces.

Heat oil in a pan, add spice from the whole spice sachet and cook for 20 seconds.

Add the meat, prawns or vegetables and brown lightly before adding the base sauce. Simmer for 1-2 minutes.

Stir in the main sauce – and fish if using – and simmer for another 3-5 minutes or until the meat or other is cooked through.

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3 or remove them with a spoon before serving.

Use any leftovers in an amazing hot chicken baguette. Spread one side with butter and the other with some coriander chutney and fill with the butter chicken.

Look out for our latest competition with The Spice Tailor to win the ultimate prize pack for the Indian cuisine lover.

Bombay potatoes (vegan)

TST PRODUCT:  The Spice Tailor Butter Chicken Paste
PREP TIME: 5 minutes
COOK TIME: 30 minutes


3 1/2 tbsp The Spice Tailor Butter Chicken Paste

800g potatoes, peeled and cut into large cubes

Sea salt and black pepper

¼ tsp ground turmeric

2 tbsp vegetable oil

1 tsp black mustard seeds

1 tsp cumin seeds

1 onion, finely chopped or sliced

2 garlic cloves, finely chopped

3 vine tomatoes, chopped

1 tsp ground coriander

Handful of chopped coriander leaves, to garnish



Place the potatoes in a saucepan and add enough water to cover; add a teaspoon of salt and the ground turmeric. Bring to a simmer over a medium heat. Cook for 7-8 mins or until the potatoes are just tender when pierced with a sharp knife. (Do not overcook the potatoes because you want them to hold their shape when recooking with the sauce.) Drain and leave them in the saucepan to dry out a little.

Meanwhile, heat the oil in a wide sauté pan over medium heat. Add the mustard and cumin seeds and fry until the mustard seeds are popping. Turn the heat down and cook until the popping starts dying down. Add the onion and cook until soft and turning golden on the edges. Add the garlic and cook for another 30 seconds before adding the tomato and ground coriander. Cook for 12-15 minutes, stirring frequently, until the tomato has cooked and the masala has released oil back into the pan.

Add the Butter Chicken paste and boiled potatoes. Stir in a good splash of water and bring to a simmer for a few minutes until the liquid has reduced and the potatoes are nicely coated with the sauce. Taste and season and sprinkle over the chopped coriander and serve.

Look out for our latest competition with The Spice Tailor to win the ultimate prize pack for the Indian cuisine lover.

Bombay potatoes – vegan.

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