Description

A creamy tomato and onion based makhani sauce used to create popular dishes like butter chicken and shahi paneer.

Ingredients

Whole Spices (for roasting)

1 inch cinnamon stick
3-4 green cardamom
10 black peppercorn
4 cloves
1/2 tbs coriander seeds

Sauce Ingredients:

2 tbs butter
1 bay leaf
1.5 cups pureed onion
3 cups pureed tomato
8 garlic pods – chopped
2 inch piece of ginger – chopped
1/2 tbs salt (or to taste)

Finishing Ingredients:

3 tbs makhani /whipped butter
1 tsp honey
1/4-1/2 cup of full fat cream
1 tbs ground kasuri methi/fenugreek
1/2 tbs garam masala

Instructions

Roast and grind whole spices.
Start your sauce with butter, bay leaf, pureed onion & tomato, and chopped ginger, garlic, and salt. Cook on medium-high flame for 4-5 minutes. Do not over cook or caramelize.
Puree the sauce with an immersion blender and pass through a sieve.
Add in roasted spices from step 1, and makhani to the sauce. Blend well
Add honey to the sauce and test for seasoning and sweetness.
Slowly add cream to the sauce tasting as you go.
(Optional) Add cooked tandoori chicken, paneer cubes, or lightly steamed veggies.
Finish with kasuri methi and garam masala.

Notes

Serve with jeera rice or hot naan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Indian

Keywords: makhani sauce, butter chicken sauce, murgh makhani