Butter Masala Cooking Sauce

300 ML 2 SERVINGS HEAT - MILD

The quintessential North Indian Curry, aka Makhani, a sauce made with slow cooked tomatoes, fenugreek and Kashmiri chillis.

ALL NATURAL

NO PRESERVATIVES

MICHELIN STARRED

1 Total : £8

2 Total : £ 16

3 Total : £ 24 £ 23

4 Total : £ 32 £ 29

6 Total : £ 48 £ 41

Tomatoes, Single Cream, Unsalted Butter, Khoya, Vegetable Oil, Water, Cashews, Sugar, Garlic, Salt, Coriander, Green Chilli, Kashmiri Chilli, Kasoori Methi, Ginger, Deggi Mirch, Cardamom

Energy KJ - 684, Kcal - 151, Fat - 13.2g, of which saturates - 5.4g, Carbohydrate - 8.3, of which sugars - 5.7g, Fibre - 1.2 g, Salt - 1.2g (per 100g)

Nuts, Dairy

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Saute

Stir-fry your meat, veg or paneer on a medium-high heat until three quarters done

Simmer

Add the sauce along with 2 tbsp water, bring to the boil and simmer for approximately 5 minutes

Serve

For added freshness, sprinkle on chopped coriander (*chef's kiss*)

CHEF’S TIP: When the oil from the sauce separates, you've simmered enough

The star of Chicken Butter Masala

Arguably the most popular North Indian dish in the world, Butter Chicken or Murgh Makhani originated in 1950s Delhi as the result of a kitchen experiment, and has now become a beloved Indian dish. It’s the one that our diners crave most.