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.
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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!