A rich, mild and creamy butter flavour sauce, inspired by a Punjabi recipe.
Makhani Curry Sauce [Water, Onion, Tomato Paste, Yoghurt (Milk), Tomato In Juice, Rapeseed Oil, Butter Uned (Milk), Evaporated Milk, Ginger Puree, Salt, Garlic Puree, Onion Powder, Coriander Leaf, Paprika Powder, Ground Corander Seed, Ground Turmeric, Acid (Lactic Acid), Ground Cardamom, Ground Cumin, Chilli Powder, Mustard Powder]
Makhani Butter Chicken: Cube 100-150g of meat per person and stir fry in a knob of butter or oil if preferred, for 203 minutes. Add sauce and simmer until chicken is cooked. Serve with rice. Grnish with toasted almonds and a little cream if desired. Store in a cool dry place. Refrigerate after opening and consume within 3 days. Shake well before use,