The Perfect N Easy Indian Curry Sauce Makhani Recipes

THE PERFECT N EASY INDIAN CURRY SAUCE (MAKHANI)

Steps:

• Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
• When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
• Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
• When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
• After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
• Finish off with fresh cream.

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

EASY CURRY SAUCE

Steps:

• Put butter into small saucepan over medium heat when hot add onion and fry until translucent. Add rest of ingredients stir until sauce is smooth and thickened.

CHICKEN MAKHANI

Steps:

• Place chopped tomatoes, tomato puree, ginger, garlic, chillis, chicken stock in a saucepan and simmer fairly briskly, uncovered, for about 10 minutes, until the sauce has thickened and reduced.
• Stir in the ground almonds, sugar and chicken pieces, heating through gently for about 7 minutes.
• Stir in the butter, garam masala and coriander.
• Serve straightaway, with some plain boiled rice or a naan bread.
• Enjoy!