All you need is:

200g boneless chicken breast cut into small cubes
2 tsp ginger-garlic paste
1 packet Spice Trail Butter Chicken Premix (50g)
100ml milk
4 Tbsp Salted Butter
2 Tbsp Oil
150g fresh tomato purée
200ml water
3 Tbsp fresh cream -optional extra

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1. Marinate chicken for 15 mins in garlic-ginger paste. Sauté chicken in 2 Tbsp butter for 12-15 mins and keep aside.
2. Mix Spice Trail Butter Chicken Premix with milk and make a paste.
3. Heat oil in a pan, add tomato purée and cook for 4-5 mins or until oil separates. Pour in the Spice Trail Butter Chicken Premix paste and cook for a further 2-3 mins.
4. Add the sautéed chicken and water and simmer on low for 5-6 mins and allow to thicken until desired texture. Garnish with remaining butter or fresh cream for a richer taste.

Serve piping hot with rice or Indian breads such as naan or parathas.

All you need is:

500g boneless chicken breast cut into small cubes
4Tbsp Butter
1 packet of Spice Trail Chicken Tikka Masala (50g)
2 cups water

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1. Heat 3 Tbsp butter in a pan and sauté chicken pieces for 10-12 mins. Keep aside.
2. Add Spice Trail Chicken Tikka Masala Premix and water in another pan and cook for 10 mins.
3. Add sautéed chicken and simmer for 1-2 mins or until gravy thickens.

Garnish with remaining butter and serve piping hot with rice or Indian breads such as naan or parathas.

All you need is:

1 cup rice, washed, soaked for 15 mins and drained.
1 Liter water
1 Tbsp salt
500g chicken cut into small pieces (or any other desires meat) 100g plain yogurt
1 packet of Spice Trail Chicken Biryani Premix (50g)
3 Tbsp Ghee/ Oil
80g onion, chopped
20g fresh coriander, chopped
20g mint leaves, chopped
For garnishing: 50g crisp fried onions

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1. Cook rice for 4-5 mins in boiling water with salt and 1 Tbsp oil until rice is half done. Drain water completely and set aside.
2. Marinate chicken with a paste of yogurt and Mix Spice Trail Chicken Biryani Premix for 1 hour.
3. In a pan, heat remaining oil, add onion and sauté until golden brown. Add marinated chicken and cook for 25 mins or until tender.
4. In a heavy bottom casserole or pan, mix well cooked rice, chicken, mint and coriander. Cover the pot with a tight lid and cook on low heat for about 10 mins or until the rice is fully cooked.

Garnish with fried onions and serve piping hot with cold mint raita.

All you need is:

500g lamb cut into small pieces
700-950ml water
1 packet Spice Trail Lamb Curry Premix (50g) Coriander, chopped for garnishing

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1. In a pan, add Spice Trail Lamb Curry Premix and 950ml water. Stir together.
2. Add lamb.
3. Cover with lid and cook for 50-55mins or until lamb is done.

Garnish with Coriander and serve piping hot with rice or Indian breads such as naan or parathas.

All you need is:

1 cup / 250g mutton cut into small pieces
250g fresh tomato chopped
1 packet of Spice Trail Mutton Rogan Josh (50g)
4 Tbsp Ghee/ Oil
4 and half cups water
Chopped coriander for garnishing

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1. Mix Spice Trail Mutton Rogan Josh Premix with 100ml water and make a paste.
2. Heat ghee in pan, add tomato and cook for 4-5 mins until oil separates. Add above paste and cook for 1-2 minutes.
3. Add Mutton pieces and sauté for 3-4 mins.
For stove top method:
4. Add 800ml water to the sautéed Mutton and cook on medium heat with frequent stirring for 50 mins or until Mutton is cooked as desired. (Time and water quantity may vary depending on the meat).
For pressure cooker method:
4. Transfer the sautéed mutton into pressure cooker. Add 600ml water and cook for 25-30 mins or until the mutton is cooked.
Garnish with coriander leaves and serve piping hot with rice or Indian breads such as naan or parathas.

All you need is:

1 cup / 250g cottage cheese (paneer) chopped into small cubes
150g fresh tomato purée
1 packet of Spice Trail Paneer Butter Masala (50g)
1/2 cup milk
3 Tbsp Butter
2 Tbsp Oil
1 cup water
Fresh Cream for garnishing

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1. Mix Spice Trail Paneer Butter Masala Premix with milk and make a paste.
2. Heat oil in pan, add tomato purée and cook for 4-5 mins until oil separates.
3. Add Spice Trail Paneer Butter Masala paste mixture and cook for a further 2-3 mins on low heat.
4. Add water, Paneer and butter and cook for a further 5-6 mins until gravy thickens.

Garnish with fresh cream and serve piping hot with rice or Indian breads such as naan or parathas.

All you need is:

1 cup / 250g cottage cheese (paneer) chopped into small cubes
150g fresh tomato purée
1 packet of Spice Trail PaneerTikka Masala (50g)
1/2 cup milk
2 Tbsp Oil
1 cup water
Fresh Cream for garnishing

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1. Mix Spice Trail Paneer Tikka Masala Premix with milk and make a paste.
2. Heat oil in pan, add tomato purée and cook for 4-5 mins until oil separates.
3. Add Spice Trail PaneerTikka Masala paste mixture and cook for a further 2-3 mins on low heat.
4. Add water and Paneer, and simmer for a further 5-7 mins or until gravy thickens.

Garnish with fresh cream and serve piping hot with rice or Indian breads such as naan or parathas.