Butter Chicken Sauce
Preparation : 0 min
Cooking : 40 min
Total time : 40 min Rest : 0 min
Equipment
pan
4 people
30 ml of vegetable oil
1 tsp of cumin seeds
1 stick of cinnamon
2 star anise
2 chillies
5 garlic cloves (roughly sliced)
2.5 cm of ginger (roughly sliced)
1 onion (roughly chopped)
4 large tomatoes (cut into 8)
1 tsp of ground coriander
0.5 tbsp of garam masala
1 tsp of ground cumin
2.7 g of chili powder (optional)
200 ml of water
30 g of butter
150 ml of cream
Associated products
RECIPE STEPS
1
Heat the oil in a pan.
- 30 ml of vegetable oil
2
Add in the cumin seeds, cinnamon and star anise and sauté for 1 minute.
- 1 tsp of cumin seeds
- 1 stick of cinnamon
- 2 star anise
3
Add the garlic, ginger and chilli and sauté for another 3 minutes
- 2 chillies
- 5 garlic cloves (roughly sliced)
- 2.5 cm of ginger (roughly sliced)
4
Add the onions and fry until soft.
- 1 onion (roughly chopped)
5
Remove the cinnamon and star anise, then add the tomatoes and spices and fry for 3 minutes.
- 4 large tomatoes (cut into 8)
- 1 tsp of ground coriander
- 0.5 tbsp of garam masala
- 1 tsp of ground cumin
- 2.7 g of chili powder (optional)
6
Add the water and turn down the heat. Allow to simmer for at least 20 mins.
- 200 ml of water
7
Once cooked add to the blender. Run soup.
8
Add some cold butter and 150ml cream and run soup again.
- 30 g of butter
- 150 ml of cream
9
Return the sauce to the pan and add your desired protein.
10
Serve with naan or rice and top with more cream and fresh coriander.
