Yes. All of our products are vegan and gluten-free. They are also all nut-free, dairy-free, and preservative-free.

Note: if your allergies are severe, we do work out of a shared kitchen, with dedicated equipment.

Butter Masala seasoning is a fragrant, South Asian-inspired blend made for rich, creamy butter-style dishes like butter chicken, butter paneer, butter chickpeas, and butter lentils. It adds warm, layered flavour to tomato-cream sauces, and it’s just as good as a dry rub or seasoning for chicken, paneer, vegetables, or chickpeas before cooking.

You may know it as Makhani Masala as well.

Not at all. It’s easier than most people think, which is part of why butter-style curries are such a great weeknight option. You really only need chicken (or chickpeas or paneer or lentils) , crushed tomatoes or unflavoured tomato sauce, cream, and butter. The blend does the heavy lifting on flavour.

Of course, all our spice blends are vegan.
For our Butter Masala, use coconut milk and plant-based cream to make a vegan version for butter chickpeas, butter lentils, butter cauliflower, or vegan makhani with a range of vegetables.

They’re closely related, and many people use the terms "butter chicken" and "murgh makhani" interchangeably. Makhani usually refers to a butter-and-cream style sauce, while butter masala is the spiced version of that same rich, creamy flavour profile.

Yes, all of the above. Even a slow cooker. We have recipes for both the full version stove top/oven version and the Instant Pot version below (on our recipe pages).
You can also use it as a rub or dry seasoning — you do not have to make a full curry. It works beautifully on chicken, paneer, cauliflower, chickpeas, and roasted vegetables when you want that warm, aromatic butter masala flavour without a sauce.

Keep it sealed in a cool, dry place away from moisture and heat. That helps preserve both the flavours and aroma.