About
A tomato based simmer sauce carrying warm ground spices and the earthy smoke of a clay tandoor. Masala Makers pitches it as the richer end of butter chicken, and it works the same way with paneer or vegetables. One 500g jar takes 650g of protein or veg and feeds five.
Tomato and warm spice do the groundwork here, with the smoke a tandoor puts into food layered over the top. The reference point Masala Makers names is home cooking in Delhi and Punjab. Cashew and milk give the sauce the padding that makes butter chicken what it is.
It is cooked and packed in India from all natural ingredients, with no artificial colours, flavours or preservatives. Separation in the jar is normal, so shake it first. Once open it wants the fridge and three days.
Brown diced chicken thigh in butter, tip in the jar with half a cup of water and simmer ten to fifteen minutes. Finish with cream or a knob of butter and chopped coriander, then serve with rice or flatbread. Sumeet Saigal also points the jar at shakshuka, a cauliflower tray bake and cheese toasties.
Producer note
Masala Makers is the sauce label of Sumeet Saigal, who cooked on MasterChef Australia and grew up in a Punjabi kitchen in Bangalore. The business trades as SugarCube Foods out of Surry Hills in Sydney.
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