This delicious North Indian Dish is an all time favorite. Mel’s original recipe is an aromatic tomato and secret spice blend. This curry sauce is very versatile as you can use chicken, fish, prawns or vegetables.

For a delicious vegetarian option, make up the curry sauce and then slip in some cubes of Indian Cottage Cheese (Paneer), along with minted peas.

TRIVIA If you are ever in Delhi, you can stop at the Dhabas (pronounced Dha-Bahs) which are out of the city on the dusty roads. Dhabas have the most delicious food, all cooked traditionally and dripping with homemade butter or ghee. Your meal will also be accompanied with a cooling Lassi (pronounced Lus si) served in a stainless steel tumbler. You may have to sit outside in the heat or the cold depending on what the season is and you may have a few hardcore truckies at your table, but boy is the food awesome! After your meal you can chew on some toasted fennel seeds to aid digestion and then relax on a khatia (a small cot woven with jute rope).

How to Use: (Serves 4-6) In a large pan, add all this masala, 1 cup of water and 1 kg of diced chicken and fry till the chicken is cooked. Add upto 500ml of fresh cream. Bring to a boil, cover and simmer for a few minutes till the cream is mixed in well and you get a delicious, aromatic Butter Chicken sauce. Serve hot with steamed basmati rice or naan bread. Garnish with fresh coriander. Also serve with a side salad made with chopped onion, cucumber & tomato, with a squeeze of lemon.  You can also use seafood or vegetables. Simply delicious! Keep Refrigerated after opening.