The quintessential North Indian Curry, aka 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.

INGREDIENTS

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

ALLERGENS

Nuts, Dairy