03 · Rich and Velvety · DEEP
Mantequilla Makhni
"Mantequilla" means butter in Spanish. "Makhni" means buttery in Hindi. Together: Double Butter.
The Story
This is the richest base in the range and the one that took the longest to get right. The Indian makhni foundation — slow-cooked butter, cream and aromatic spices — is already one of the most beloved sauces on earth. So why change it?
Because Joshal knew it could go further. Ancho and pasilla chillies from Mexico bring a smoky, dark depth to the butter base that makes every mouthful feel like a revelation. Velvet on the inside, fire on the finish. Butter chicken's best friend — or its greatest evolution.
Ingredients
What to Cook With It
The classic done differently. Tender chicken thighs simmered in the rich base
Crispy pan-fried paneer coated in the base — incredible with warm naan
Slow cook lamb shoulder in the base for 2 hours for something truly special
A stunning vegetarian option — serve on rice with a dollop of yoghurt
How to Cook It
- Add a knob of butter to a pan on medium heat
- Cook your protein until golden — about 3 to 4 minutes each side
- Pour in the full jar of Mantequilla Makhni base and stir gently
- Cover and simmer on low heat for 10 minutes
- Finish with a drizzle of cream and serve with naan or basmati rice