Butter Chicken Recipe Base

For one 30g sachet: use 500g chicken, paneer or tofu; 1 diced onion; 1/4 diced pumpkin; 1 diced carrot; 400ml tomato passata; 300ml cream (or 400ml coconut cream); 200ml chicken stock; and 50g butter.
Heat 2 tablespoons oil or ghee over medium heat. Cook the onion until translucent. Add the protein and recipe base and cook until lightly browned. Add the remaining vegetables and cook for 2 minutes. Add passata, butter, cream and stock. Cover, reduce heat and simmer for 20 minutes. Serve with rice.