Makhani Masala Curry Spice Mix is a blend of Indian spices for making a Makhani gravy.
Makhani gravy is often used to make the popular Indian dish Butter Chicken.
High in Kashmiri chilli, this masala will give your dish a vibrant red colour, without being overly spicy.
For a traditional Makhani gravy no onions are used. The masala is fried in oil with garlic and ginger. There is a simple recipe to follow below.
Makhani Masala can be used to make an alternative hotel style gravy just by adding onions and frying until brown, before adding the other ingredients. Miss out the finishing ingredients and you have a lovely gravy ideal for Chicken Tikka Masala or a nice rich Bhuna.
Comes in a 50g resealable pouch.
Suitable for Vegetarians and Vegans
Allergy advice; may contain traces of nuts/peanuts, mustard, sesame, gluten and lupin
- 4 tbsp oil
- 70 g cashew nuts
- 8 fat cloves garlic roughly chopped
- 4 tsp ginger chopped
- 4 tsp 'Ome Made Makhani Masala
- 800 g chopped tomatoes The better the quality, the better the sauce will be.
- 400 ml water
To Finish For A Makhani Or Butter Sauce
- 30 g butter
- 1 tbsp sugar
- 1 tsp dried fenugreek leaf
- 100 ml double cream
- 1 tsp salt or to taste
- Heat the oil in a pan
- Add the cashew nuts and cook stirring for 1 minute
- Add the garlic and ginger and fry for 30 seconds
- Add the Makhani Masala and continue to cook stirring for 40 seconds
- Add the tomatoes and water. Bring to a simmer and cook for around 40 minutes.
- Let cool slightly and then blend thoroughly with an immersion blender.
- For a Makahani or butter sauce add the butter, cream, fenugreek, sugar and salt.This sauce can now be used in a variety of recipes or just add cooked Chicken Tikka for a rich Butter Chicken.