This Butter Masala Simmer Sauce is the ideal shortcut to a quick and easy butter chicken. Crushed red pepper brings the heat, pairing with a perfectly balanced mix of cardamom, cinnamon, coriander, cumin, fenugreek, turmeric, and more.
Punjabi immigrants developed Butter Chicken, or murgh makhani, in Delhi in the 1950s. According to local lore, chefs at the Moti Mahal restaurant created this dish when they combined leftover tandoori chicken with a butter based tikka masala sauce. The creation was an instant hit!
The dish became popular throughout the world, with every chef adding their own spin. These days, restaurants often grill or pan fry the chicken, but traditional preparation requires a tandoori oven. Either way, this butter masala simmer sauce creates a delish, easy-to-make curry bound to impress with its flavor and vibrancy.
This simmer sauce contains:
Water
Cream
Tomato Paste
Unsalted Butter
Ginger
Safflower Oil
Spices (including Paprika)
Cane Sugar
Sea Salt
To use, sautee cubed chicken until lightly browned and just cooked in the center. Add the simmer sauce, bring to a boil, and then simmer on low until the sauce reaches your desired consistency.
Get a head start on your favorite global dishes with our spice & herb blends perfectly portioned for maximum flavor and authenticity.
Always Fresh 🌿
Ground spices lose flavor within three months. Our blends contain the freshest ground spices, sourced from premium growers around the globe.
Diverse 🌎
Sample the flavors of the world with our authentic spice mixes. Bring the vibrancy of biryani, pasta arrabbiata, or shakshuka to your kitchen, wherever you may be.
