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№ 617 · Indian ·North

Authentic Makhani Sauce (Butter Chicken Simmer Sauce)

Tempo
1 hr
Picante
Calor 2 de 5
Dificuldade
Médio
Rende
3porções

Ingredientes

Onion-tomato base:
3 tbsp
neutral cooking oil (avocado, sunflower, canola)
350 g
onion, sliced (cebola)
10
garlic cloves (use 13-15 if small)
1
inch fresh ginger
15-20 raw cashew nuts (castanha-de-caju crua, sem sal)
3 tbsp
butter (manteiga)
900 g
fresh tomatoes, quartered (tomate italiano maduro; or sub with 1 × 800 g tin whole peeled tomatoes)
15-20 g sugar (açúcar — adjust to tomato sweetness)
1 tsp
salt
1 tsp
kasuri methi (folhas secas de feno-grego — *Mercadão de São Paulo* sells)
Whole spices:
1-3 whole Kashmiri red chillies, deseeded (or sub: *guajillo* dried, soaked; or 1 tsp paprika doce)
4
green cardamom pods (cardamomo verde)
½
inch cinnamon stick (canela em pau)
Ground spices:
1.5-2 tbsp Kashmiri red chilli powder (pimenta vermelha *Kashmiri* — *St Marche* / Empório imports; or sub: 1.5 tbsp paprika doce + ½ tsp cayenne)
¾ tsp
garam masala
¼ tsp
turmeric (cúrcuma)
To finish (per serving when using):
1 cup
makhani sauce
2-4 tbsp butter
60 ml
heavy cream (creme de leite fresco)
Garam masala + kasuri methi to taste

Modo de preparo

Authentic Makhani Sauce (Butter Chicken Simmer Sauce)

Restaurant-style Indian curry base. Onion-garlic-ginger-cashew-tomato-spice mother sauce that becomes butter chicken, paneer makhani, kofta, dal makhani — by adding protein and finishing with cream.

Heat: 2/5. Adjustable via Kashmiri chilli quantity.

To use as butter chicken

  1. Per portion: 1 cup makhani sauce in a pan + 2-4 tbsp butter (over medium).
  2. Add cooked chicken pieces (marinade-grilled chicken thigh; or simmered in sauce).
  3. Add ¼ cup heavy cream + sprinkle of kasuri methi + garam masala. Heat 3 min.
  4. Serve with basmati rice / naan.

To use as paneer makhani

Same — substitute paneer cubes (240 g) for chicken. Don't simmer paneer too long (5 min max, it goes rubbery).

Tame it

  • Use only 1 deseeded Kashmiri chilli + 1 tbsp Kashmiri chilli powder. Drops to ~1/5.

Bump it

  • Add 1 tsp pure cayenne to ground spices.

Sub: bottled chiles only

  • Replace whole Kashmiri chillies with 1 tbsp Cepera Pimenta Vermelha bottled in step 4.
  • Replace Kashmiri chilli powder with 1 tbsp paprika doce + 1 tsp Cepera Pimenta Tabasco Vermelha.

Notes

  • The Kashmiri chilli is the heart — it brings colour without ferocious heat. Don't substitute with hot Mexican chillies.
  • Cashews are the trick — they thicken and silken the sauce without flour or much cream. Castanha-de-caju crua sem sal (raw, unsalted) is correct.
  • Kasuri methi (dried fenugreek leaves) is non-negotiable for authentic flavour. Mercadão de São Paulo (Indian section) and Empório Santa Maria both stock it.
  • Freezer: make a triple batch; freeze in 1-cup containers (ice cube tray for portions). Defrost overnight; reheat to make any makhani-curry in 10 min.
  • Make-ahead game-changer: this sauce alone solves "what's for dinner" 12 weeknights.