Butter Masala Simmer Sauce

This Butter Masala Simmer Sauce is the ideal shortcut to a quick and easy butter chicken. Crushed red pepper brings the heat, pairing with a perfectly balanced mix of cardamom, cinnamon, coriander, cumin, fenugreek, turmeric, and more.  Punjabi immigrants developed Butter Chicken, or murgh makhani, in Delhi in the 1950s. According to local lore, chefs at the Moti Mahal restaurant created this dish when they combined leftover tandoori chicken with a butter based tikka masala sauce. The creation was an instant hit! The dish became popular throughout the world, with every chef adding their own spin. These days, restaurants often grill or pan fry the chicken, but traditional preparation requires a tandoori oven. Either way, this butter masala simmer sauce creates a delish, easy-to-make curry bound to impress with its flavor and vibrancy. This simmer sauce contains: Water Cream Tomato Paste Unsalted Butter Ginger Safflower Oil Spices (including Paprika) Cane Sugar Sea Salt  To use, saute