Parampara Butter Chicken Mix, Hyderabadi Chicken Mix, and Chicken Madras Reviews...

[kleenex]

Back to the Indian food store for these items that does have the words General Mills on the back.


First off so called level one: Butter chicken

This mix was the only one out of the three here that needed milk.

I browned my chicken and added in the spice mix

The spice mix imo was not so easy to mix with just water though. I mashed it against the side of the bowl I had to get it to break up.

After like 10 minutes I added in the milk which turned the sauce into a nice mustard yellow color.

I thought this flavor was really good for a level one. Real solid flavor here.

A big thumbs up from me.

Second off so called level two: Hyderabadi Chicken

This one only needed water and more water than butter chicken.

Same problems with mixing the spice mixture as level one.

This created a brown colored sauce for the chicken.

Flavor here was good. Heat level was lacking for me.

A medium sized thumbs up from me.

Third off so called level three: Chicken Madras

This one only needed water and more water than butter chicken.

Same problems with mixing the spice mixture as level one.

This created a brown colored sauce for the chicken.

Flavor here was also good. This one actually had some heat to it. A nice level light like minute long after burn.

I wished this was level 2 for heat.

I want to give this flavor a big thumbs up.

 

[Rascal]

Authentic curries are the best, I would try those though. Havnt seen these around my parts.

Russ

 

[pepperhead212]

kleenex, Looks like you have the same problems I have with heat - it's never enough!

There's nothing like a well made curry, Thai or Indian! However, pre-mixed spice mixes are why I didn't like Indian food, until I started making my own. None had that toasted spice flavor - I always got a raw cinnamon flavor, that was the strongest. They're not hard to make, and in the fall, I always make up new batches of the various masalas I keep on hand, and toss the little bit still on hand, since summer is not when I make a lot of curries. So far, I have Punjabi garam masala, chaat masala, vindaloo masala, Bengali 5-spice, sambar podi, and rasam podi - a couple more I put in the freezer, as I rarely use them. Having these spice mixes available makes short work of many Indian recipes.

 

[Rascal]

kleenex, Looks like you have the same problems I have with heat - it's never enough!

There's nothing like a well made curry, Thai or Indian! However, pre-mixed spice mixes are why I didn't like Indian food, until I started making my own. None had that toasted spice flavor - I always got a raw cinnamon flavor, that was the strongest. They're not hard to make, and in the fall, I always make up new batches of the various masalas I keep on hand, and toss the little bit still on hand, since summer is not when I make a lot of curries. So far, I have Punjabi garam masala, chaat masala, vindaloo masala, Bengali 5-spice, sambar podi, and rasam podi - a couple more I put in the freezer, as I rarely use them. Having these spice mixes available makes short work of many Indian recipes.

Dave, you're the man. !!

Russ

 

[pepperhead212]

Dave, you're the man. !!

Russ

Besides all those spices, and spice mixes, it also helps to have a curry tree in the house!

 

[kleenex]

kleenex, Looks like you have the same problems I have with heat - it's never enough!

I am going to have to go back to the Indian store and find something else to try out.

I do not think the brand I have tried out has a product they say goes higher than three chili peppers.

One way to add in more heat just add in some real chili peppers