Butter Chicken Sauce
, 1 h 20 min
A restaurant-style butter chicken sauce: tomatoes, onion, ginger and garam masala simmered, blended, then enriched with butter, cream and kasoori methi.
| 2 tbsp olive oil | Soften onion in oil | Add garlic & ginger, cook until fragrant | Add tomatoes & salt, simmer 30 min | Add spices & sugar, simmer 15-20 min | Blend smooth, return to pan | Stir in butter, cream & methi | Add chicken, simmer 5-10 min |
| 1 yellow onion, roughly diced | |||||||
| 3 cloves garlic, minced | |||||||
| 2 tbsp ginger, minced | |||||||
| 1 800 g can whole peeled tomatoes, with liquid | |||||||
| salt, to taste | |||||||
| 1 tsp garam masala | |||||||
| 1 tbsp sugar | |||||||
| 1-2 tsp Kashmiri chili powder | |||||||
| 70 g butter | |||||||
| 45 ml heavy cream | |||||||
| 1 tsp dried kasoori methi leaves | |||||||
| diced tandoori chicken (for finishing) |
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