Kitchens of India - Uniquely Indian
Kitchens of India (KOI) brings the diverse culinary heritage of India to the world by creating the forgotten delicacies of a bygone era, when maharajas ruled the land and cooking was an art perfected by few. KOI has even been to the highest peak in the world!Young mountaineer, Gaurav Sharma, took KOI to new heights as he scaled Mount Everest. He relished the Ready-To-Eat Dinners during his 4 month expedition— a testament to the convenience and taste of this remarkable brand. Offering a full range, the products are 100% natural, authentic Indian, Vegetarian, Kosher, competitively priced and easy to prepare. But the KOI story goes even further than that. Envisioning a larger societal purpose has always been a hallmark of ITC, the makers of Kitchens of India, embodying “a commitment beyond the market”. This is reflected in not only the products themselves, but in the company’s extensive efforts in enhancing the Triple Bottom Line: Economic, Social and Environmental capital. President Barack Obama and The First Lady recently visited India. They stayed at Maurya, ITC’s premier hotel and ate at ITC restaurants Bukharaand Dum Pukht. A feast was created by the master chefs of the hotels – the same culinary wizards that created the exquisite range of KOI products.
Bukhara has been declared the best Indian restaurant in the world by “The Restaurant Magazine”, UK. In addition to experiencing the amazing hotel and food, President Obama was able to see first-hand the sustainability efforts of ITC through one of its key initiatives, e-Choupal. Recognizing the need to reserve and enrich precious environmental resources, e-Choupal leverages the internet to empower small farmers by enabling them with resources they would not have access to otherwise. With over 6,500 internet stalls, e-Choupal services today reach over 4 million farmers growing crops in over 40,000 villages! Previously, Hilary Clinton visited India and actually used one of the ITC/KOI LEED offices to announce a vision for Indo-US collaboration on climate change. ITC’s Green Centre in Delhi is the world’s largest building to be awarded the LEED platinum rating! Energy consumption was slashed by 51% and water consumption dropped by 40%! ITC’s commitment to quality, authenticity, the environment and its people is unmatched by any other company in the country. The company is the only company in the world to be Carbon Positive, Water Positive and Solid Waste Positive.It’s no wonder Kitchens of India is one of the fastest growing Indian brands in America!
Kitchens of India - Paste for Butter Chicken Curry
Rich, mildly spiced gravy that recreates the taste of truly mouth-watering Butter Chicken. Just add tender nuggets of chicken. Cook and serve. This is an all-new Indian cooking idea that enables the preparation of classic cuisine in just a few moments. The curry paste boasts of hand-picked spices in just the right measure, artfully blended by the Master Chefs following a rare, traditional recipe.
It is truly the most deliciously authentic way to recreate the delicious Indian recipe. This paste by itself is fully vegetarian.
For more variety, try Kitchens of India Curry Paste Variety Pack.
Kitchens of India Indian food - delicious, rich in variety and extremely popular!
The desire to bring this delectable fare to the rest of the world has given birth to the venture called 'Kitchens of India'. With same Master Chefs, same Indian recipes, same cooking methods and the same great Indian taste, authentic delicacies from ITC 's Gourmet restaurants is now available in 'imported 4 layer retort keep fresh' pouches. These Indian dishes trace their origin to a bygone era when Maharajas ruled the land and cooking was an art form perfected by few.
Kitchens of India Ready-to-eat dishes are a selection of authentic Indian recipes from ITC’s gourmet restaurants, specially re-created with deliberation and love by the Master Chefs. Each recipe has been handed down from one generation of Master Chefs to another. The range of Indian recipes on the offer spans the entire terrain from the far flung regions of the north-west frontiers to the coastal regions of the south.With ITC's Kitchens Of India Ready-to-eat products, nothing has changed, except where you eat. Completely free of preservatives and absolutely delicious, there's no better way to discover Indian food.
Flavor: Butter Chicken Curry | Size: 3.5 Ounce (Pack of 6)
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Allergy information: Manufactured in a facility that processes milk, peanuts and other tree nuts.
Tomato Paste, Water, Sunflower Oil, Spices Onion, Garlic, Gram Flour, Sugar, Salt, Skimmed Milk Powder, Fresh Ginger, Melon Seed, Cashew & Spice Extract (Paprika Oleoresin). Allergy Information: Manufactured In A Facility That Processes Milk, Peanuts And Other Tree Nuts.
Serving suggestion: Serve hot with Indian bread or steamed rice.
Pan recipe: In a pan, mix 1 lb boneless chicken pieces, 3 tbsp butter, entire contents of Kitchens of India's butter chicken curry paste and 1 cup water. Mix the contents thoroughly. Simmer for 20 minutes once it starts boiling under closed lid. Cook for another 5 minutes on high flame. Keep aside, covered, for 3 minutes. Serve hot.
Microwave recipe: In a microwave bowl, mix 1 lb. boneless chicken pieces, 3 tbsp butter, entire contents of Kitchens of India's butter chicken curry paste and 1 cup water. Cook on medium for 22 minutes in a covered dish. Remove from microwave and keep covered for 5 minutes. Serve hot.
Serving suggestions: Garnish with fresh cream/malai (home-made cream). Serve hot with roti, naan, paratha or steamed rice.
Once opened use immediately.
Do not use inner pouch if leaking or bloated.
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Most Helpful Customer Reviews
The lamb curry paste is spicier than a butter chicken curry mix. The chicken curry usually has a more creamy consistency and is sweeter due to higher content of tomatoes. The lamb curry has a base of garlic, ginger, black pepper, onions, tomatoes and other highly aromatic Indian spices (bayleaf, cinnamon, star anise, cardamom, cloves, black cardamom, shah jeera, corriander seeds, red chilli powder etc.).
I usually make my own curry as I prefer fresh ingredients but this mix is wonderful, it has just the right blend of spices that go into lamb curry. The secret to Indian food is to lower the flame once a curry boils and then simmer it for quite some time. This step is not a must if you're in a tearing hurry but it unlocks the real flavors.
Once done this curry keeps very well in the refrigerator. In fact, as with all spicy curries, it even tastes better the next day. I use two packets at a time to make an entree for 6 people.
I sometimes add some 1X1.5 inch cubes of diced potatoes along with the lamb to absorb the spiciness which makes it into a "Lamb Vindaloo". Or you can use beef instead of lamb, it will taste great with any red meat that absorbs the spice.
If you're a vegetarian, you can use this curry with potatoes and green peas since the curry paste does not contain any meat in it.Read more ›
These are very vlose to the real thing and taste just yummy. For people who dont eat too much spice the butter chicken wood be an excellent choice. Now i do cook the real butter chicken(not the best cook) i think this tastes better and is very easy to prepare. I didnt have to add any additional ingredients and the chicken came out great. Even entertained a few american guests and they were all over it !
1 cup of water, 3 tablespoons butter (I used Smart Balance and it came out great), a pound of chicken (the bagged frozen Tyson grilled chicken strips work great) and 20 minutes and you have a dish that closely approximates the restaurant version. I added some slices of Vidalia onion at the very end so they'd stay crunchy.
Great product, great value. [...]
Start with a medium SWEET (very important) onion and 2 - 3 cloves of garlic minced. Sautee in butter, very slowly while cutting chicken into 1" to 2" cubes (small because it cooks faster). Add the chicken to the onion/garlic sautee and add 2 tsp turmeric (or to taste) and 1/2 tsp cayenne pepper (more or less to taste).
Start cooking your rice at this time.
Cook over medium heat (don't burn the garlic) until chicken is done (5 to 10 minutes). Pre-mix the Kitchens of India Butter Chicken paste in a small bowl using hot water until smooth and add the mixture to the pan. Cook down to desired consistency.
Optional: add tomato paste, plain yogurt or cream cheese (separately or in any combination). Or add a fresh mango cut into small pieces for "Mango Chicken".
This makes a truly restaurant-class Indian dish and takes just 30 - 40 minutes from concept to meal. Serve with a small salad, fresh veggies and nan for a complete meal that is a real treat! Serves four (or two really hungry people). Double the recipe for 4 or more - the leftovers are just as good as the dinner and probably won't last until morning.
All need modification in cooking methods to taste authentic.
Modified recipe for Vegetable Biryani follows:
The vegetable biryani is good but to get the best taste please follow below instructions:
Heat 1 tbsp hot oil or ghee or margarine.
To the hot oil add shah jeera, bay leaf, crushed cardamom, 1 stick of cinnamon and 5 cloves and Sautee 30 seconds.
Add 1/2 cup sliced onions fry until caramelized.
Sautee vegetables- carrots, potatoes, french beans and Paneer. ( other vegetables of your choice)
Add Veggie biryani paste and saute some more.
Then add required amount of water.
Bring to boil,add Basmati rice and cook on medium heat until done.
Optional: Add fersh or thawed frozen petit peas about 5 minutes before the biryani is done.
Garnish with minced coriander leaves.
Serve hot with lemon wedges and Onion rings and Raita.
My guests loved it.... and were surprised that it was an instant paste rather than from the scratch.
Most Recent Customer Reviews
I have no experience with Indian cuisine. But I like chicken, sauces, and serving things over rice. The picture looked appealing. The comments were favorable. Read morePublished 22 hours ago by Lembach
I just put half bag paste with one ponud fish.taste
soooooo good and so easy to cook.
Kitchens of India Butter Chicken paste is great. It is very straight forward to make and the whole family loves it.Published 6 days ago by Will Thomas
I love this curry and finding a six pack at a good price was a bonus. All I need now is a good recipe for naan bread.Published 15 days ago by Beth
Yumm but too many steps calling for too many more ingredients. How about you include the marmalade or whatever it was lemon something maybe, in the pack? eh? Read morePublished 16 days ago by Issokay
Lovely flavor. I have used this for a few years and it's always delicious.
Use Boneless, skinless chicken thighs for more flavor
Add in Chick... Read more
I absolutely loved the curry, however I only use a half of pound of chicken rather than a whole pound just way too much food. Read morePublished 20 days ago by mike