Butter Masala Simmer Sauce

Born in Delhi in the 1950s, Butter Masala was created to soften the bold spices of tandoori dishes with a rich, velvety sauce. We've refined that legacy in our restaurant kitchen — slow-cooked with cashews, Kashmiri chili, and shameless amounts of butter — for a dish that's smooth, warming, and deeply indulgent. This is our top-selling sauce, and for good reason: it just works. Pair it with chicken thighs (the classic), paneer, prawns, or roasted cauliflower. Serve over basmati rice or with warm naan to mop up every drop. To cook: heat the sauce, add your chosen protein or vegetable, simmer 10-15 minutes until cooked through. Finish with chopped cilantro. Restaurant-quality dinner in the time it takes to make a pot of rice. Mild. Serves 2-3. 10 fl oz (285 g).