Butter Chicken Snack Wrap

Step 2: Start the aromatic base of the sauce

  • Sauce base

    • butter
      60 g4 spoonfuls
    • garam masala
      4 g
    • turmeric powder
      3 g
    • garlic
      3 cloves
    • fenugreek seeds
      2 g
    • cumin
      2 g
    • fresh ginger
      1” knob
    • shallots
      1
    • jalapeños
      1
    • kashmiri chili powder
      1 g

In a food processor or mortar & pestle, puree the garlic, ginger, shallot, and jalapeño until they form a rough paste.

Melt the butter in a saucepan over high heat. Add the aromatic paste to the butter and for a few minutes until fragrant and translucent.

Add the dried, ground spices to the pan to bloom them for a minute or so until fragrant.

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