Longing for Delicious Creamy Butter Curry Sauce?

Healing with foods, herbs, and spices is nature’s gift to everyone.  Growing up in India, my mother always impressed upon us, “Remember that spices and herbs have medicinal properties and are the heating and cooling energy specialists of the body.  They aid the digestive process and provide heat to the body and cool it.”

Taste and savor my unforgettable curry recipes and sauces.  My cookbooks Feast of India: A Legacy of Recipes and Fables and Editor’s Choice India’s Unsurpassed Cuisine will provide you with easy-to-understand instructions on how to make different curry powder blends, pastes, and sauces for your family and friends.   The anti-oxidant turmeric and a combination of twelve or more different healing spices give curry its delicious and distinctive flavor.  Remember the magic of curry is in the blending and sautéing of spices.  Practice makes perfect.  Once you master this you can create your own repertoire of marvelous dishes that are conversation pieces with your guests.


Creamy Butter Curry Sauce  (Makhani Masala)
Serves 6

This is a creamy butter-spice curry sauce from my second cookbook Editor’s Choice India’s Unsurpassed Cuisine used mostly for Mughal-style chicken dishes. Make this sauce a day ahead and refrigerate overnight for use the next day.

2 pounds tomatoes, chopped
4 cups water
1¾ teaspoons Ginger Paste
1¾ teaspoons Garlic Paste
3 green chilies, chopped fine
½ teaspoon chili powder
½ teaspoon ground turmeric
10 cloves
8 green cardamom pods
Salt to taste
2/3 cup unsalted butter
2/3 cup heavy cream
2 tablespoons brown sugar
2 teaspoons fresh fenugreek leaves, chopped fine
1-inch piece fresh gingerroot, peeled and sliced

Heat the wok over medium heat.

Add the tomatoes, 4 cups water, ginger and garlic pastes, green chilies, chili powder, turmeric, cloves, cardamom, and salt. Cover and stir occasionally, for 20 minutes until tomatoes are soft.

Strain through a sieve and set sauce aside.

Heat the wok over medium heat.

Add the strained tomato sauce, stirring for 3–4 minutes while bringing to a boil.

Add the butter and cream and stir for 1–2 minutes.

Add the brown sugar, fenugreek, and fresh ginger. Mix for 2–3 minutes. Set aside to cool.


The next day, remove the sauce from the refrigerator one hour before cooking.

Heat ½ cup corn oil in a wok over high heat.  Reduce heat to medium.  Add the creamy butter curry sauce and mix thoroughly, stirring occasionally for ten minutes.  Add the boneless chicken pieces and mix thoroughly.  Cover and simmer for forty minutes, stirring occasionally to make sure ingredients do not stick to the bottom of the wok.  Remove and serve hot with plain basmati rice, roti, and fresh salad.




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