# @channel4served on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@channel4served/video/7543167654354226454
- **Gondola URL:** https://gondola.cc/posts/74676587-channel4served-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/9bf8e90607.jpg
- **Posted:** 2025-08-27T07:43:07.000+00:00
- **Account Owner:** Channel 4 Served (@channel4served) — https://gondola.cc/channel4served

## Caption

A butter masala so good that you could dip a shoe in it. @whatinthechef is sharing his secrets to reusing the old squishy veg from the bottom of your fridge, and turning them into a banging curry. Serves 2 Total time: 45 mins   Ingredients 2 tbsp veg oil  2 heaped tbsp ghee  2 cinnamon sticks (2 inch)  2 cardamom pods  1 large white onion  2 garlic and ginger blocks  3 large tomatoes  1 tbsp tomato puree  3/4 tsp salt (adjust as required)  1 tsp turmeric  1 tsp cumin powder  1 1/2 tsp coriander powder  1/2 tsp kashmiri chilli powder  large handful of cashews  1 tsp garam masala  pinch of kasuri methi (fenugreek)  small knob of butter  150ml single cream  + your desired protein (I used vegan chicken)   Garnish Large pinch of fresh coriander     Method 1. Heat the vegetable oil and ghee in a pan, then add the cinnamon sticks and cardamom pods. Cook and stir for 30 seconds 2. Slice the onions and add them to the pan along with a touch of salt. Cook and stir for a few minutes. Add the garlic and ginger blocks and stir for a further 2 minutes. Then cook until the onions soften/caramelise 3. Chop the tomatoes into quarters and add them to the onions. Cook until the tomatoes break down. Once done, add tomato puree with a splash of water and cook for a few minutes  4. Add the salt, spices (except garam masala & fenugreek), and cashews with a splash of water, then stir and cook on medium heat for a few minutes or until you see the oil separate. Add 350 - 400ml of water (boiling), bring up to heat, then put the lid on and simmer on low-medium heat for 15 minutes allowing the spices to cook and the oil to rise to the top 5. Once done, drop the heat to low, remove the lid, and blend the contents of the pan to a smooth sauce using a hand blender for ease (remove the cinnamon stick and cardamon pods before doing this). Then increase the heat to medium and cook for a minute 6. Add in the garam masala and fenugreek. Stir and simmer for 2 minutes. Then add in the butter and stir until it melts. Add in the single cream, and stir, followed by the leftovers. Stir once more and allow the dish to come together 7. Put the lid on and simmer for 4 - 5 minutes on low heat. Then remove the lid and increase the heat to high and reduce the sauce for a few minutes to achieve your desired consistency. Add chopped fresh coriander and stir. Finally, garnish with fresh coriander, and a final drizzle of cream Add any protein you want to this sauce, and it'll taste fire! #buttermasala #curry #curryrecipe #butterchicken #veganchicken

## Stats

- **Views:** 421,200
- **Likes:** 30,200
- **Shares:** 1,731
- **Comments:** 161

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

buttermasala, butterchicken, curry, veganchicken, curryrecipe

---
Copyright (c) Gondola