Butter Chicken Sauce

Part 2 of Butter Chicken

Ingredients

• 8 tablespoons (120 mL) chilled butter
• 1 1/4 cups (310 mL) tomato puree
• 1 teaspoon (5 mL) chilli powder
• 2 teaspoons (10 mL) dried fenugreek leaves, crushed
• 1/2 teaspoon (2.5 mL) garam masala
• 3 tablespoons (45 mL) cream

Directions

1. Melt 1 tablespoon (15 mL) of butter in a skillet.
2. Add tomato puree and cook for 5 minutes or so until most of the moisture has evaporated.
3. Melt remaining butter in the sauce, then add chilli powder.
4. Stir and cook for 2 minutes.
5. Add crushed fenugreek leaves, garam masala and season with salt.
6. Just before serving add cream and stir.

Part 1 of Butter Chicken

Butter Chicken Marinade

Part 3 of Butter Chicken

Butter Chicken