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Curry Butter Sauce

I adore butter chicken and came up with the idea to make a sauce that can be used with other things. I’ve added it to vegetables or used as a dipping sauce for chicken wings even spooned over fish. Make a batch and use it however you like, it’ll keep in the fridge for 5 days.

30 g unsalted butter

1 red onion, finely chopped

4 cm ginger, grated

2 – 3 red or green chillies sliced lengthways into matchstick strips and seeds removed

1 tsp of Kashmiri chilli powder

½ tsp garam masala powder

2 tbs tomato puree

200 ml passata

200 ml double cream

2 tsp honey

1 tsp ground fenugreek

Heat a heavy bottom sauce pan, add the butter and allow to melt then add the onions and sauté for 5-7 minutes on a medium heat until they are a light brown colour.

Add the grated ginger and slit chillies and fry for a further minute then add the chilli powder, garam masala, passata and tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.

At this stage add a splash of water if the sauce is too thick. Stir in the honey, ground fenugreek and season to taste.

Curry Butter Sauce

Curry Butter Sauce

Jules
I adore butter chicken and came up with the idea to make a sauce that can be used with other things. I've added it to vegetables or used as a dipping sauce for chicken wings even spooned over fish. Make a batch and use it however you like, it'll keep in the fridge for 5 days.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Course Sauce
Cuisine Indian
Servings 4 people

Ingredients
  

  • 30 g unsalted butter
  • 1 red onion finely diced
  • 4 cm ginger grated
  • 2 chilli split in half
  • 1 tsp kashmiri chilli powder
  • 1/2 tsp garam masala powder
  • 2 tbsp tomato purée
  • 200 ml passata
  • 200 ml double cream
  • 2 tsp honey
  • 1 tsp ground fenugreek

Instructions
 

  • Heat a heavy bottom sauce pan, add the butter and allow to melt then add the onions and sauté for 5-7 minutes on a medium heat until they are a light brown colour.
  • Add the grated ginger and slit chillies and fry for a further minute then add the chilli powder, garam masala, passata and tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.
  • At this stage add a splash of water if the sauce is too thick. Stir in the honey, ground fenugreek and season to taste.
Tried this recipe?Let us know how it was!

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