Gymkhana Butter Masala Cooking Sauce – 300ml

The quintessential North Indian CurryAlso known as Makhani, a sauce made with slow cooked tomatoes, fenugreek and Kashmiri chillis.Born in Delhi in the 1950s, Butter Masala was first created to soften the bold spices of tandoori dishes with a rich, velvety sauce. We’ve refined that legacy in our Butter Masala sauce, slow-cooked with cashews, Kashmiri chillies, and shameless amounts of butter, for a dish that’s smooth, warming and deeply indulgent. It’s the same classic you’ll find served at Gymkhana, still one of our most-loved dishes. Pour over chicken, paneer or veg and bring that Michelin-starred comfort home. No fuss, just sublime simplicity in every spoonful.All our products follow our famous recipes from the Gymkhana restaurant and have been developed and approved by our team of Michelin Star chefs. The range has been carefully developed over months to ensure Michelin star precision, expect the same rich depth of flavour and taste as the restaurant, allowing you to spend more time at the table and less in the kitchen. We use the highest quality ingredients using the same supply chain as Gymkhana restaurant. Our ingredients are thoughtfully sourced from India and the UK to deliver the purest Indian flavour, similar to what you would experience at Gymkhana restaurant.. Michelin starred. Purest ingredients. Slow-cooked. Endless possibilities. Heat: Mild. IngredientsTomatoes, Single Cream (Milk), Unsalted Butter(Milk), Khoya(Milk), Vegetable Oil, Water,Cashews (Nuts), Sugar, Garlic, Salt, Coriander, Green Chilli, Kashmiri Chilli, Kasoori Methi, Ginger, Deggi Mirch, CardamomAllergens inboldNutritional Information per 100g. Energy KJ. 659. Kcal. 164. Fat. 12.5g. of which saturates. 4.6g. Carbohydrate. 9.3g. of which sugars. 6.5g. Protein. 2.9g. Fibre. 1.2g. Salt. 1.2g. DirectionsSaut: 400g of chicken, paneer or vegetables until three quarters done.Simmer: Add the sauce along with 2tbsp of water, bring to the boil and simmer for approximately 5 minutes.Serve: For added freshness, sprinkle on chopped coriander.Chef’s Tip:Coat your star ingredient in our classic tandoori marinade first, then grill before adding to the sauce.Store in a cool, dry place. Refrigerate and consume within 5 days of opening.