Indian butter sauce is a silky, mildly spiced tomato-and-cream sauce inspired by the makhani gravies served with dishes such as butter chicken and paneer makhani. Butter, toasted spices, and a little sugar soften the tomatoes’ acidity, while blending makes a smooth base that works with chicken, paneer, vegetables, or chickpeas.
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 tablespoon neutral oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 tablespoon finely grated fresh ginger
- 3 garlic cloves, finely grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon Kashmiri chili powder or mild paprika
- 1/4 teaspoon ground turmeric
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water, plus more as needed
- 1 teaspoon fine salt, plus more to taste
- 1 teaspoon granulated sugar, plus more to taste
- 1/2 cup heavy cream
- 1 tablespoon dried fenugreek leaves (kasuri methi), crushed between your palms
- 1 tablespoon lemon juice, or to taste
Instructions
- Soften the onion. Heat the oil and 1 tablespoon of butter in a medium, heavy-bottomed saucepan over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring regularly, until soft and translucent but not deeply browned. If it starts to stick, lower the heat and add a tablespoon of water.
- Cook the aromatics and spices. Stir in the ginger and garlic and cook for about 1 minute, until fragrant. Add the cumin, coriander, garam masala, chili powder, and turmeric. Stir for 20–30 seconds; do not let the garlic or ground spices scorch.
- Simmer the tomatoes. Add the crushed tomatoes, 1/2 cup water, salt, and sugar. Stir well, bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20–25 minutes, stirring every few minutes, until the sauce thickens slightly and no longer tastes sharply raw. If it becomes very thick before then, add water a tablespoon at a time.
- Blend until smooth. Take the pan off the heat and let the sauce cool for a few minutes. Blend with an immersion blender until velvety, keeping the blender head submerged to limit splashes. Alternatively, transfer the sauce in batches to a countertop blender, vent the lid according to its instructions, and cover it loosely with a folded kitchen towel. Hot liquid can expand suddenly, so never seal a blender full of steaming sauce.
- Finish the sauce. Return the blended sauce to the pan over low heat. Stir in the cream, crushed fenugreek leaves, and remaining 2 tablespoons butter. Warm gently for 3–5 minutes, stirring, but do not let the sauce boil hard after adding cream. Taste and adjust the salt, sugar, or lemon juice. The finished sauce should taste balanced and rich, not overly sweet or acidic.
- Use or cool. Serve the sauce on its own as a base, or add cooked chicken, paneer, vegetables, or chickpeas and simmer gently until hot throughout. If serving with raw chicken, cook the chicken safely in the sauce and check that its thickest pieces reach 165°F (74°C) using a food thermometer. Avoid relying on color alone.
Tips
- Control the heat. Kashmiri chili powder gives a red color with mild heat; paprika is a useful substitute. For more spice, add cayenne a pinch at a time. Chili strength varies, so taste before increasing it.
- Adjust the texture. For a thicker sauce, simmer it a little longer before blending. For a thinner consistency, stir in hot water a tablespoon at a time. A splash of water also helps loosen sauce when reheating.
- Keep the sauce smooth. Finely chop the onion, simmer until it is tender, and blend thoroughly. Straining is optional, but useful if your blender leaves bits of tomato skin or spice.
- Balance rather than sweeten by default. Tomato brands differ in acidity. Start with the listed teaspoon of sugar, then add only a little more if needed; lemon juice can brighten a sauce that tastes too rich or flat.
Serving Suggestions
Spoon the sauce over cooked chicken, paneer, roasted cauliflower, mixed vegetables, or drained chickpeas. For a complete meal, serve with basmati rice, naan, or roti and add a crisp cucumber salad or plain yogurt on the side. Finish with a small swirl of cream, a few cilantro leaves, or an extra pinch of crushed fenugreek. If you are using the sauce to finish already-cooked ingredients, warm them gently in it rather than boiling, which can dry out chicken or make paneer tough.
Variations
- Butter chicken-style: Add about 1 pound of cooked chicken pieces to the finished sauce and simmer until hot. For raw chicken, cut it into even pieces and cook thoroughly in the sauce, verifying 165°F (74°C) at the thickest point.
- Paneer makhani-style: Fold in 12–14 ounces of cubed paneer. Pan-sear it first for browned edges if you like, then heat gently in the sauce.
- Vegan: Replace the butter with a neutral plant-based butter or oil and use unsweetened coconut cream or a plain, unsweetened plant-based cooking cream. Check labels, since some alternatives are sweetened or may split when boiled.
- Less rich: Replace half the heavy cream with whole milk or unsweetened evaporated milk. Add it gradually over low heat and avoid boiling. The result will be thinner and less luxurious.
- Extra savory: Stir in a tablespoon of cashew butter or finely ground soaked cashews before blending. This adds body, but check for nut allergies and thin the sauce with water if needed.
Storage and Reheating
Cool the sauce promptly and refrigerate it in a covered, shallow container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Keep it at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze in airtight, labeled portions for up to 3 months for best quality. Cream-based sauce may separate slightly after thawing; whisk it while reheating to bring it back together.
Reheat only the amount you plan to serve in a saucepan over low to medium-low heat, stirring often and adding a splash of water if it is too thick. Heat until steaming throughout; if reheating sauce with chicken or other leftovers, bring the food to 165°F (74°C). Microwave in a covered, microwave-safe container in short bursts, stirring between intervals. Avoid repeated cooling and reheating: refrigerate leftovers promptly and reheat them only once for best quality.
Frequently Asked Questions
Is Indian butter sauce the same as butter chicken sauce?
This is a butter chicken-style makhani sauce base, but it is not a complete butter chicken dish until you add chicken. Recipes vary, and restaurant versions may include different spices, cooked chicken, or additional ingredients.
Can I make the sauce ahead?
Yes. Prepare and blend it, then cool and refrigerate it for up to 3–4 days. Reheat gently and stir in a little water if it has thickened. You can also freeze it in portions for up to 3 months.
What can I use instead of fenugreek leaves?
Kasuri methi has a distinctive, slightly bitter, aromatic flavor and is worth using when available. If you cannot find it, leave it out rather than substituting fenugreek seeds, which taste stronger and more bitter. The sauce will still be good, though less traditionally flavored.
Why does my sauce taste sour?
Some canned tomatoes are more acidic than others. Simmer the sauce a little longer, then add sugar in small pinches and taste again. A little extra butter or cream can round out the flavor; avoid adding a large amount of sugar at once.
Can I make it without a blender?
You can serve it rustic, but the texture will be less smooth. Chop the onion and garlic very finely and simmer until everything is tender. A food processor or countertop blender can also work; handle hot sauce carefully and follow the appliance’s directions for venting.
Can I use this sauce with raw chicken?
Yes, provided the chicken is cooked completely. Cut it into evenly sized pieces and simmer gently until the thickest pieces register 165°F (74°C) on a food thermometer. Do not serve chicken based only on how it looks, and refrigerate cooked leftovers within 2 hours.