Recipes
Not sure where to start? Here are some of our favorite ways to cook with our jars at home. More recipes coming soon!
Butter Masala (Chicken, Paneer or Veggie)
Our family's go-to weeknight dinner. Make it with chicken, or keep it vegetarian with paneer, tofu, cauliflower or potatoes.
Ready in: 45–60 minutes (vegetables cook faster than meat)
Serves: 2
Ingredients
- 1 jar Nikki's Rasoi Butter Masala Simmer Sauce
- Chicken, or paneer, tofu, cauliflower or potatoes
- Ginger & garlic paste
- Lemon juice
- Dried fenugreek (kasuri methi)
- Oil (vegetable oil works best)
- Salt, to taste
- Optional, to serve: Nikki's Rasoi Cilantro Chutney and plain yogurt
How to make it
- Make the marinade. In a bowl, stir together the ginger & garlic paste, a pinch of salt and a squeeze of lemon juice.
- Marinate. Cut your chicken, paneer or vegetables into about 1-inch pieces, add them to the bowl and toss to coat. Let them sit for 10–30 minutes.
- Bake. Spread the pieces on a baking sheet and bake at 375°F for about 30 minutes, or until cooked through and done to your liking. You can also grill them.
- Simmer. In a pan or skillet, warm a little oil and the Butter Masala Simmer Sauce. Add your baked pieces and a sprinkle of dried fenugreek, stir, and cook for about 5 minutes.
- Finish & enjoy! Serve over rice or with naan, and add a spoonful of Cilantro Chutney on top for a bright, fresh kick.
✨ Pro tip: make a cilantro yogurt drizzle. Stir a spoonful of our Cilantro Chutney into plain yogurt and drizzle it over your butter masala. The cool, herby yogurt balances the rich, creamy sauce perfectly, and it makes a great dip for naan too.
Tips
- Use any vegetables or meat you like. Our sauce goes with just about everything.
- The 1-inch size is just a suggestion. Chop however you like.
- Short on time? Skip the marinade and simmer raw chicken or vegetables right in the sauce for 15–20 minutes until cooked through.
Want both? Get Butter Masala and Cilantro Chutney together in our gift set and save $3.