Makhani Sauce is the foundation of many popular Indian dishes such as Butter Chicken and Paneer Makhani. Its smooth, buttery texture and balanced blend of spices make it a favorite in both home kitchens and restaurants. This homemade version allows you to control the ingredients, ensuring a healthier and more flavorful outcome compared to store-bought options. Whether you want to create a delicious curry or enhance your Indian cooking skills, this Makhani Sauce recipe will help you achieve restaurant-quality results.
Why You Should Try This Makhani Sauce Recipe
Authentic Taste
This recipe captures the traditional flavors of Indian cuisine, ensuring that your dishes taste just like those served in Indian restaurants.
Versatile and Adaptable
The sauce can be used for multiple dishes, including Butter Chicken, Paneer Makhani, and even vegetarian curries. It also works as a flavorful base for pasta or rice dishes.
Easy to Make
With simple ingredients and clear instructions, this recipe is suitable for beginners and experienced cooks alike.
Healthier Than Store-Bought Versions
By making it at home, you can avoid preservatives, artificial flavors, and excessive amounts of butter or cream, creating a well-balanced and wholesome sauce.
Ingredients for Makhani Sauce
For the Curry Base:
- Water – ½ cup
- Tomatoes (diced) – 5 cups
- Onion (sliced) – ½ cup
- Garlic cloves – 8
- Ginger – 1 small piece
- Bay leaf – 1
- Black cardamom – 1
- Cinnamon stick – 1
- Green cardamom – 3
- Cloves – 3
- Green chilies – 1-2 (adjust based on spice preference)
- Kashmiri chili powder – 1 tbsp
- Butter – 1 tbsp
- Cashew nuts – 12
- Salt – to taste
Step-by-Step Instructions to Make Makhani Sauce
Step 1: Cooking the Base
- In a deep pan, add ½ cup water.
- Add diced tomatoes, sliced onions, garlic, ginger, and all whole spices.
- Sprinkle Kashmiri chili powder for its deep red color and mild spice.
- Toss in the butter and cashew nuts for a rich, creamy texture.
- Season with salt to taste.
- Stir well to combine all ingredients.
Step 2: Simmer for Maximum Flavor
- Cover the pan and let it simmer on low heat for 20-25 minutes.
- Stir occasionally to prevent burning and ensure even cooking.
- This slow cooking process allows the flavors to develop and blend together.
Step 3: Blend and Strain
- Once cooked, turn off the heat and let the mixture cool for a few minutes.
- Transfer the contents to a blender and blend until smooth.
- Strain the sauce through a fine-mesh sieve for a velvety texture.
- Your homemade Makhani Sauce is now ready to use.
Makhani Sauce Recipe
Equipment
- Deep pan
- Blender
- Fine-mesh strainer
Ingredients
For the Curry Base:
- Water – ½ cup
- Tomatoes diced – 5 cups
- Onion sliced – ½ cup
- Garlic cloves – 8
- Ginger – 1 small piece
- Bay leaf – 1
- Black cardamom – 1
- Cinnamon stick – 1
- Green cardamom – 3
- Cloves – 3
- Green chilies – 1-2 adjust to taste
- Kashmiri chili powder – 1 tbsp
- Butter – 1 tbsp
- Cashew nuts – 12
- Salt – to taste
Instructions
- In a deep pan, add ½ cup of water along with all the ingredients.
- Stir well, cover the pan, and let it simmer on low heat for 20-25 minutes. Stir occasionally.
- After cooking, turn off the heat and allow the mixture to cool for a few minutes.
- Transfer the cooked ingredients to a blender and blend until smooth.
- Strain the sauce through a fine-mesh sieve to achieve a silky texture.
- Your Makhani Sauce is now ready to use. Store it in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Video
Notes
Nutrition (Per Serving):
- Calories: 120 kcal
- Carbs: 10g
- Protein: 2g
- Fat: 8g
- Fiber: 2g
- Sugar: 4g
Pro Tips for the Best Makhani Sauce
- Use Kashmiri Chili Powder – This provides a vibrant red color without making the sauce too spicy.
- Strain the Sauce – Straining ensures a smooth, restaurant-style texture.
- Adjust Spice Levels – Add more green chilies if you prefer a spicier sauce.
- Enhance the Flavor – Dry-roast the spices before adding them to intensify their aroma.
How to Use Makhani Sauce
- Butter Chicken: Mix with cooked chicken and a touch of cream for a rich curry.
- Paneer Makhani: Add paneer cubes and serve with naan or rice.
- Vegetarian Curry: Incorporate cooked lentils, chickpeas, or mixed vegetables.
- Indian Pasta: Use it as a unique tomato-based pasta sauce.
- Dipping Sauce: Serve as a dip for naan, paratha, or breadsticks.
FAQs About Makhani Sauce
Can I store Makhani Sauce?
Yes, store it in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.
Is this sauce spicy?
No, Kashmiri chili powder mainly adds color without excessive heat. Adjust green chilies according to taste.
Can I make it vegan?
Yes, substitute butter with vegan butter or coconut oil to make a dairy-free version.
What if I don’t have cashews?
You can replace them with blanched almonds or a small amount of heavy cream for a similar creamy texture.
Now that you have a detailed recipe for Makhani Sauce, try making it at home and elevate your cooking. Whether for Butter Chicken, Paneer Makhani, or another dish, this sauce adds a creamy and flavorful touch. Let us know in the comments how your recipe turned out. Share it with family and friends and explore more delicious Indian recipes. Also checkout Egg Cucumber Sandwich Recipe.
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