Makhani Sauce Recipe
A creamy and flavorful Indian curry base, perfect for butter chicken, paneer makhani, and more.
Equipment
- Pan
- Blender
- Fine-Mesh Strainer
Ingredients
- 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
- Kashmiri chili powder – 1 tbsp
- Butter – 1 tbsp
- Cashew nuts – 12
- Salt – to taste
Instructions
- Add water and all ingredients to a pan, mix well.
- Cover and simmer for 20-25 minutes.
- Cool slightly, then blend until smooth.
- Strain through a fine-mesh sieve.
- Store in an airtight container and use as needed.
Video
Notes
Straining is optional but recommended for a smooth consistency.
Store in an airtight container and refrigerate for up to 5 days.
Freeze in small portions for long-term use.