This sauce is as smooth as butter and its texture is the reason for its name – 'makhan' is the Hindi word for butter. The sauce is used to make the famous dish 'BUTTER CHICKEN' flavoured with roasted fenugreek leaves and sweet tomato sauce. It is best finished with ground cashews and cream. This sauce is also ideally suited to creating rich, creamy vegetarian dishes with a mix of steamed or sautéed vegetables, tofu or mushroom. It can be the secret inspiration to your own special curry.
Gluten-Free
100% Vegan
Nut-free
Dairy-Free
No added sugar
Victorian made and owned
Butter Chicken and University Meat Curry packs recipe
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6
Ingredients
One Jar of Tamarind Tree Butter Chicken
1kg University Meat Diced Chicken
300g diced vegetables of your choice
2tbsp olive oil
260ml warm water
25ml fresh cream (if desired)
Salt to taste
Method
Heat 2 tbsp oil in a large saucepan
Add chicken and brown on all sides
Add Tamarind Tree Butter Chicken, sauté for 2 minutes
Add 260ml water and bring to the boil then reduce to a simmer, season with salt
Add your choice of vegetables and cover with a lid, simmer until chicken and vegetables are cooked and sauce thickens
Add cream if desired and stir through
Serve with basmati rice, nan, roti or poppadums