Makhani Sauce Recipe
A rich and creamy Indian curry base, perfect for Butter Chicken, Paneer Makhani, and more.
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
Store in an airtight container.
Adjust spice levels to taste.
Freeze in portions for easy use.