Patak's Spicy Butter Chicken Simmer Sauce, 15 oz

Nothing beats Pataks. Nothing. Except going to an Indian joint. Then it's better. You can add stuff to it to make it as good though. Marinate chicken (2 lbs) the night before: yogurt (0.5-1 cup, garam/tandoori masala (1 tbsp), turmeric (1 tsp). Rough chop one onion and pepper, lightly cook them so they keep their crunch, remove it. Cook the chicken thoroughly, remove it. Put some garlic ginger paste in oil (more than you think would be necessary, go big), get it sizzling, add the pataks, fill the jar with water and swish it around so you don't miss out on any. Add some tomato puree (8-12oz). Add the cooked chicken in then the onions and peppers. Cover and watch it 5-10 minutes. Be proud of yourself, you're doing a great job. Optional, add a bit of cream, give it a stir. Enjoy with rice or naan or whatever you like. Bam! Restaurant quality from a jar. You can skip a number of these steps from none to all and it's still good because Pataks is the best!