Draft Butter Chicken Sauce

Ingredienser

Base

1 small onion, ideally finely chopped

1 tbsp butter

5–6 cloves garlic, minced

1–2 tsp fresh minced ginger (or ~3/4 tsp powder)

Spices

1 tsp ground cumin

1/2–1 tsp turmeric

1 tsp paprika (non-smoked)

1/4–1/2 tsp cayenne (to tolerance)

1–1.5 tsp garam masala (for cooking)

1/2–1 tsp salt (start lower)

Tomato phase

~14 oz canned whole tomatoes, crushed with NO CAN LIQUID to start (only add if needed)

Finishing

1–2 tbsp butter (to taste)

1–3 tbsp heavy cream

1/2 tsp sugar (adjust to taste)

1/2–1 tsp garam masala (finishing)

Pinch dried fenugreek leaves (kasuri methi), crushed, optional

Salt, to final taste

Instruktioner

Heat butter over medium until saute temp.

Add onion with a small pinch of salt and cook until fully soft and lightly golden (not browned).

Add garlic, ginger, and a small splash of water (1–2 tbsp) to keep things moist if pan is on the drier side. Stir 30–60 seconds.

Add all spices except the finishing garam masala. Cook gently 30–60 seconds, stirring.

Add crushed tomatoes. Stir well and simmer uncovered on medium-low 15–25 minutes, stirring occasionally. If sauce seems too thick, add can liquid.

Add 1 tbsp butter, then sugar (start ~1/2 tsp). Adjust salt.

Turn heat off and wait until pan cools somewhat and no simmering is happening. Stir in cream gradually (1–3 tbsp), watching color and taste.

Add remaining garam masala and crush and add fenugreek leaves if using.

Anteckningar

If too soupy, keep reducing.

If too sharp, add additional butter (+1tbsp) and 1/2 tsp sugar.

If too flat, use more garam masala & salt.