2 oz.
Size Guide: This jar makes 12 servings (from 4.5 lbs. of protein) of Butter Chicken or Paneer Makhani.
100% USDA-certified organic
Murgh Makhani, or Butter Chicken, has humble roots despite its immense global popularity today. The legendary Kundan Lal Gujral at Moti Mahal in New Delhi created the delectable makhani gravy in the 1950s as a way to revive day-old tandoori chicken. He simmered pieces of tandoori chicken in a rich, but well-balanced, gravy consisting of tomatoes, cream, butter and an abundance of warm spices. His ingenious way to transform his chicken created one of the most beloved Indian dishes of all time!
We've been making Murgh Makhani for years at home, entirely from scratch. The process (grilling the chicken aside) typically takes about 90 minutes and requires 15 ingredients. We wanted to find a way to simplify the process, without compromising any of the flavor balance that's so critical to this dish, so our Makhani Masala was born. With only 6 ingredients that take under 30 minutes to put together, our Makhani Masala makes it super simple to create incredible Murgh Makhani at home. For a vegetarian variation, the chicken can easily be swapped for paneer to make Paneer Makhani.
Pro-Tip: We recommend grilling your chicken or paneer in our Tandoori Masala and then cutting it up and adding it to the makhani gravy. This will give you the absolute best dish with the deepest flavor.
In a time crunch though, chicken can also simply be cut up and cooked in a pan prior to simmering in the gravy. Or try using a rotisserie chicken! Paneer can be cut up and added directly to the gravy - it will cook and soften in the gravy itself.
Size Guide: This jar makes 12 servings (from 4.5 lbs. of protein) of Butter Chicken or Paneer Makhani.
100% USDA-certified organic
Murgh Makhani, or Butter Chicken, has humble roots despite its immense global popularity today. The legendary Kundan Lal Gujral at Moti Mahal in New Delhi created the delectable makhani gravy in the 1950s as a way to revive day-old tandoori chicken. He simmered pieces of tandoori chicken in a rich, but well-balanced, gravy consisting of tomatoes, cream, butter and an abundance of warm spices. His ingenious way to transform his chicken created one of the most beloved Indian dishes of all time!
We've been making Murgh Makhani for years at home, entirely from scratch. The process (grilling the chicken aside) typically takes about 90 minutes and requires 15 ingredients. We wanted to find a way to simplify the process, without compromising any of the flavor balance that's so critical to this dish, so our Makhani Masala was born. With only 6 ingredients that take under 30 minutes to put together, our Makhani Masala makes it super simple to create incredible Murgh Makhani at home. For a vegetarian variation, the chicken can easily be swapped for paneer to make Paneer Makhani.
Pro-Tip: We recommend grilling your chicken or paneer in our Tandoori Masala and then cutting it up and adding it to the makhani gravy. This will give you the absolute best dish with the deepest flavor.
In a time crunch though, chicken can also simply be cut up and cooked in a pan prior to simmering in the gravy. Or try using a rotisserie chicken! Paneer can be cut up and added directly to the gravy - it will cook and soften in the gravy itself.