Prep 0 mins
Cook 15 mins
This is the basic makhani sauce to which either Tandoori chicken or Paneer is added towards the end, to make either Chicken Makhani or Paneer Makhani. If you like the sauce more creamy and mild you may want to increase the amount of fresh cream added to the sauce. You may also adjust the quantity of sugar/honey in the sauce according to your taste.
- 1 tablespoon butter
- 1 teaspoon corn oil
- 1 hot green chili pepper, chopped (optional)
- 1 tablespoon garlic, chopped
- 1⁄2 tablespoon ginger, chopped
- 2 cloves
- 2 green cardamoms
- 1 (1 inch) cinnamon stick
- 1 large bay leaf
- 1 1⁄2 cups tomato paste
- 1⁄2 teaspoon kashmiri chili powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon garam masala powder
- 1⁄2 teaspoon dried fenugreek leaves (powdered)
- 1 tablespoon sugar or 1 tablespoon honey
- 1⁄2 cup fresh cream
- salt, To taste
- Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
- When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
- Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
- When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
- After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
- Finish off with fresh cream.
Full of that nice blend of Indian hot with a touch of sweet flavor that makes a lot of Indian food so appealing. Even though this recipe contains a long list of ingredients it is rather quick to prepare, once gathered it is rather uncomplicated to prepare.
I liked this sauce very much. I did have to make some changes, especially with regard to the amount of tomato paste. I don't know whether the poster intended the kind of tomato paste I get here or not. What I have is a very very concentrated form of tomato, which I think would be too strong if 1 1/2 cups of it were used. So I put two fresh tomatoes in the blender, added 2 tablespoons of tomato paste, and used that. I also wanted some cumin flavor, so used about 1/2 teaspoon cumin in place of most of the garam masala. And I had Korean ground red chili rather than Kashmiri. I used about 1/2 tablespoon honey. I also wanted to recreate a kind of curry I used to eat at an Indian restaurant here, so I used red onion, mushrooms, red bell pepper, cabbage, pork and whole cashew nuts. The resulting dish is very good. Thank you for posting this recipe.