Butter Chicken Sauce
Quick, easy and delicious butter chicken sauce in about 30 minutes. Bring the Indian restaurant home for dinner.
Equipment
- 1 Immersion blender or regular blender
Ingredients
- 1/2 cup butter
- 1/4 cup Masala starter paste
- 1 jalapeño, seeded and minced
- 1 med tomato, diced canned (drained) is ok, but fresh is preferred
- 1/3 cup chicken broth
- 1 tbsp tomato paste
- 3/4 cup heavy cream
Instructions
- Melt butter in non-reactive dutch oven or medium-large stockpot over medium high heat.
- Add the Masala starter paste and mix into the butter. Reduce heat and simmer for about 3 minutes.
- Add the tomato and jalapeño, Simmer for 10-15 minutes until the tomato and jalapeño are softened.
- Add in the chicken stock (or whatever stock you want to use) and bring up to a boil. Reduce heat and simmer for 10 minutes. Stirring occasionally.
- Turn heat off and use immersion blender to emulsify the sauce. You can also let the mixture cool and use a blender. (if you use blender you will need to add the sauce back into the pot)
- Turn the heat up to medium low and add in the tomato paste and heavy cream. Simmer until heated through (about 5 minutes)
Video
Notes
Ingredients to use if you don't want to make Masala Starter Paste, you can use the following instructions to make an amazing sauce:
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, chopped
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground tumeric
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
