Butter Chicken Sauce

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 30 mins
• 🍽️ Servings: 5-6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
• 1 large onion, sliced or chopped
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz (400 g) crushed tomatoes
• 1 teaspoon red chili powder (adjust to your taste preference)
• 1 1/4 teaspoons salt (or to taste)
• 1 cup of heavy or thickened cream (or evaporated milk to save calories)
• 1 tablespoon sugar
• 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

Directions

1. Heat butter or ghee in a pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
2. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
3. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
4. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
5. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce
6. Add whatever protein and veggies you want to the sauce and simmer for 10 more minutes.