A creamy tomato and onion based makhani sauce used to create popular dishes like butter chicken and shahi paneer.
Whole Spices (for roasting)
1 inch cinnamon stick
3-4 green cardamom
10 black peppercorn
1/2 tbs coriander seeds
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)
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
- 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.
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