Butter chicken is the most-ordered Indian dish in Australia and it is not difficult, it is just specific. Tomato, cream, butter, and a spice blend that sits mild and aromatic rather than hot.

The masala saves you balancing eight spices to get the ratio that makes it recognisable.

Marinate chicken in yoghurt and the masala, cook it hard, then finish it in a tomato and cream gravy with butter and a pinch of crushed kasoori methi. Serve with naan.

On the spice shelf at Curry Corner, North Melbourne.