Shan’s butter chicken masala takes the most popular Indian dish in Australia and puts the blend in one packet.

Two stages, and both matter. Marinate and cook the chicken first, then build the gravy separately.

Yoghurt and masala on the chicken, at least a few hours. Grill or pan-fry it hard so the edges catch. Then tomato, butter and cream in a pan, chicken in at the end, crushed kasoori methi over the top. Naan, not rice.

On the spice shelf at Curry Corner, North Melbourne.