Authentic Makhani Sauce Recipe | Easy Butter Chicken Sauce

Makhani Sauce Recipe

Discover the secrets to making authentic makhani sauce at home with this easy, step-by-step recipe. Perfect for classic butter chicken, paneer makhani, or as a versatile creamy tomato sauce that elevates any dish!

Sarah Yummyum Recipes

Authentic Makhani Sauce Recipe | Easy Butter Chicken Sauce

Learn how to make authentic makhani sauce the rich, creamy butter chicken sauce loved worldwide. This step-by-step recipe guides you through making the perfect tomato-based sauce infused with kasuri methi, garam masala, and Kashmiri chili for an indulgent flavor.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Sauce, Side Dish

Cuisine: American, Indian, Mughlai, North Indian, Punjabi

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 6 medium ripe tomatoes or 1 ½ cups canned tomato puree
• 3 tbsp unsalted butter
• ½ cup heavy cream
• 1 tbsp kasuri methi dried fenugreek leaves
• 1 tbsp Kashmiri red chili powder
• 1 tsp garam masala
• 1 tbsp tomato paste
• 1 tsp sugar or honey
• 1 tsp ginger minced
• 1 tsp garlic minced
• Salt to taste
• 1 small onion finely chopped (Optional )
• ½ cup chicken stock or water Optional

Equipment

• Large heavy-bottomed pot or saucepan
• Blender or immersion blender
• Fine mesh strainer
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and cutting board

Method

 

1. Step 1: Prepare the Tomato Base : In a large pot, combine chopped tomatoes, ginger, garlic, optional onion, and chicken stock or water. Bring to a boil, then simmer for 30 minutes until tomatoes break down and mixture thickens.
   
2. Step 2: Puree the Sauce: Allow the tomato mixture to cool slightly. Transfer to a blender and blend until smooth. Pass the puree through a strainer for a silky sauce texture.
   
3. Step 3: Simmer and Infuse Flavors: Return the tomato puree to the pot. Add butter, tomato paste, Kashmiri red chili powder, and salt. Simmer gently on low heat for 30 minutes to deepen the flavor and achieve a vibrant red color.
   
4. Step 4: Spice it Up: Add garam masala and crushed kasuri methi to the sauce. Stir well and continue simmering for 5 minutes to allow the spices to infuse.
   
5. Step 5: Finish with Cream and Sweetener: Lower the heat and mix in heavy cream and sugar (or honey). Stir gently and simmer for another 2-3 minutes. Adjust seasoning to taste.
   
6. Step 6: Serve or Store: Use immediately for butter chicken or paneer dishes. Let cool and transfer to airtight containers for refrigeration (up to 4 days) or freezing (up to 3 months).
   

Notes

Use high-quality canned tomatoes for better color and flavor if fresh tomatoes are unavailable.

Kasuri methi is essential for authentic aroma; do not omit.

Adjust spice level by increasing or decreasing Kashmiri chili powder.

Dairy-free alternatives can replace butter and cream for a vegan version.

Approximate values per serving:

• Calories: 150 kcal
• Fat: 12g
• Protein: 2g
• Carbohydrates: 8g

What is Makhani Sauce?

Makhani sauce, also known as butter chicken sauce, is a rich, creamy, tangy tomato-based sauce that is a staple in Indian cuisine. Originating from North India, this sauce is famed for its velvety texture and balanced flavor profile that combines the sweetness of tomatoes with the earthiness of spices like kasuri methi (dried fenugreek leaves) and a hint of heat from Kashmiri red chili powder.

Though closely related to other Indian sauces such as tikka masala and moghlai sauce, makhani sauce stands out with its uniquely smooth, buttery consistency and absence of onions or garlic in traditional recipes. This sauce is a culinary classic accompanying dishes like butter chicken and paneer makhani, loved worldwide for its comforting and indulgent taste.

Key Ingredients and Their Roles

• Tomatoes: Fresh or canned pureed tomatoes form the base, providing vibrant color and balanced acidity.
• Butter: Adds richness and a silky mouthfeel essential for the signature creamy texture.
• Cream: Smooths out the flavors and adds luxurious creaminess.
• Kasuri Methi (Dried Fenugreek Leaves): Imparts a distinct aromatic bitterness crucial for authenticity.
• Kashmiri Red Chili Powder: Offers mild heat and a beautiful red hue without overpowering spiciness.
• Garam Masala: A warm blend of spices that gives depth and layered flavor.
• Sugar or Honey: Balances tartness for a well-rounded taste.
• Optional Ingredients: Some variations include onions or garlic for added flavor complexity, though traditional recipes often skip these.

Pro Tip: Use high-quality canned tomatoes or fresh, ripe tomatoes for the best color and flavor. Toast your spices lightly to release their full aroma.

Step-by-Step Makhani Sauce Recipe

Makhani sauce is an authentic North Indian butter tomato sauce known for its rich, creamy texture and balanced flavors of sweet, tangy, and mildly spiced. Perfect for dishes like butter chicken and paneer makhani, this versatile sauce is easy to make at home and freezer-friendly for busy days.

Total time: 40 minutes

Step 1: Prepare the Tomato Base

In a pot, combine tomatoes (fresh or canned), chopped ginger, garlic cloves, and green chilies with water or chicken stock. Bring to a boil, then simmer for 30 minutes. Remove from heat and let cool.

Step 2: Puree the Sauce

Transfer the cooled tomato mixture to a blender. Blend until completely smooth. Return the pureed sauce to the pot through a fine mesh strainer to remove seeds and skin, ensuring a silky texture.

Step 3: Simmer and Infuse Flavors

Add butter, tomato paste, and Kashmiri red chili powder to the strained sauce. Simmer gently on low heat for 30 minutes to deepen flavors and develop the signature rich color.

Step 4: Spice it Up

Mix in garam masala, crushed dried fenugreek leaves (kasuri methi), and salt. Continue simmering for another 5 minutes to allow the spices to infuse the sauce fully.

Step 5: Finish with Cream and Sweetener

Stir in heavy cream and adjust sweetness by adding sugar or honey to balance the tartness of the tomatoes. Simmer for an additional 2-3 minutes. Avoid overcooking to maintain the creamy consistency.

Step 6: Serve or Store

The makhani sauce is ready! Use immediately for butter chicken or paneer. Alternatively, cool the sauce to room temperature and store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Estimated Cost: 8 USD

Supply:

• Tomatoes (fresh or canned)
• Butter
• Heavy cream
• Kasuri methi (dried fenugreek leaves)
• Kashmiri red chili powder
• Garam masala
• Sugar or honey
• Ginger
• Garlic
• Optional: Onions, chicken stock or water

Tools:

• Large heavy-bottomed pot or saucepan
• Blender or immersion blender
• Fine mesh strainer
• Measuring spoons and cups
• Wooden spoon or spatula
• Knife and chopping board

Materials: Cooking oil (optional, for whole spices roasting)Whole spices (cardamom pods, cinnamon stick, cloves – optional)Salt

Chef’s Tips for Best Makhani Sauce

• Avoid overusing onions and garlic to retain authenticity.
• Use fresh cream and butter for the richest texture.
• Kasuri methi is key don’t skip or substitute lightly.
• Adjust spice levels gradually; Kashmiri chili adds color without excessive heat.
• For a smoky hint, try adding a small piece of smoked paprika or a charred tomato.

Variations and Substitutions

• Onion/Garlic-Free Version: Stick to the classic recipe with just tomatoes, butter, cream, and spices.
• Dairy-Free Alternative: Substitute cream with coconut milk and use vegan butter for a creamy vegan version.
• Spice Adjustments: Make it milder by reducing chili or spicy by adding fresh green chilies.
• Restaurant Style Version: Incorporate cashew nut paste for extra richness.

How to Use Makhani Sauce

• Butter Chicken: Marinate chicken in yogurt and spices, grill or pan-fry, then coat with the sauce.
• Paneer Makhani: Soft Indian cheese cubes simmered in the sauce for a vegetarian delight.
• Creative Uses: Use as pizza sauce, a pasta base, or a flavorful dip for naan or breadsticks.

Storage and Freezing Tips

• Store leftover sauce in an airtight container in the refrigerator for up to 4 days.
• Freeze in smaller portions for up to 3 months. Thaw gently and reheat slowly to maintain texture.
• Stir well after reheating; adjust cream or butter to refresh creaminess.

Makhani Sauce Recipe (FAQ)

Nutritional Information (Per Serving)

• Calories: Approx. 150 kcal
• Fat: 12g
• Protein: 2g
• Carbohydrates: 8g
• Note: Nutritional values may vary based on ingredient brands and quantities.

Conclusion

This authentic makhani sauce recipe is your gateway to making classic Indian dishes right in your kitchen. Try it with butter chicken or paneer, and experiment with the variations to find your perfect flavor. Share your results and questions below, and don’t forget to explore our other Indian recipes for more culinary inspiration!

Enjoy cooking and savor your delicious makhani sauce!

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Author Bio

Recipe and photos by YummyUmRecipes.com. Dedicated to bringing you the best viral drink recipes, lunch ideas, and family-friendly food inspiration... Follow on Pinterest YumYum Foodie for daily recipes and creative kitchen tips.