Ingredients:

Allergens in bold

Crackle & Sizzle Tarka Spice Blend

Crushed Ginger (Sulphites)

Crushed Garlic (Sulphites)

Crushed Green Chilli

Smoky Spice Blend

Sauteed Onion Paste

Sauteed Tomato Paste

Cooked Urid Dal

Single Cream (Dairy)

Butter (Dairy)

Nutritional Information:

Per serving: Energy (kcal) 634 Fat 42g of which saturates 16g Carbohydrates 57g of which sugars 21g Protein 9g Salt 2.36g

Recipe Description:

Named for the dairy-enriched tomato sauce at its heart (‘makhani’ means ‘butter’), this Punjabi curry is better known outside of India in its ‘butter chicken’ incarnation— invented in a flash of inspiration by a single chef at Delhi’s iconic Moti Mahal restaurant, stirring butter and tomatoes into leftover tandoori chicken that had dried out. A vegetarian variant followed not long after, using urid (black lentil) dal for its rich taste and luxurious colour. Far from being a lowly substitute ingredient, though, the dal makhani began to outperform its meaty predecessor, and the dish has been a staple of North Indian festive occasions ever since.