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Butter Masala Cooking Sauce

Butter Masala Cooking Sauce

The quintessential North Indian Curry, aka Makhani, a sauce made with slow cooked tomatoes, fenugreek and Kashmiri chillis.
Total : £8
Total : £ 16
Total : £ 24 £ 23
Total : £ 32 £ 29
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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Stir-fry your meat, veg or paneer on a medium-high heat until three quarters done


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


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.

Customer reviews

So many dishes. All delicious.

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