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Indian Butter Chicken (Makhani) Curry Sauce

By Bob Levin
This recipe makes an estimated three quarts of cream cheese and butter curry sauce for the
purpose of freezing individual packages as a shortcut and timesaver to add later when stir-frying
vegetables and/or meat.
Ingredients:
Cashew Nuts.. (1 Cup)
Cloves.. (8 Pieces)
Mace Piece (4 Pieces)
Lime Leaf (5 Leaves)
TSP Green Chili Seeded (1 TBSP)
White Onion (2 Onions)
Purple Shallot. (3 Shallots)
TBSP Ginger Paste. (1/4 Cup)
TBSP Garlic Paste (1/4 Cup)
Ounces Butter (1 Stick)
TBSP Saffron (4-TBSP)
TBSP Cumin Powder. (1/4 Cup)
TBSP Turmeric Powder.. (2 TBSP)
TSP Red Chili Powder. (2 TBSP)
TSP Green Cardamom Ground (1 TBSP)
TSP Cinnamon Ground.. (1 TBSP)
TBSP Garam Masala Powder. (1/4 Cup)
TBSP Coriander. (1/4 Cup)
TSP Kasoori Fenugreek Methi crushed (1 TBSP)
Ground Black Pepper Corns to Taste (Taste)
Cup Tomato Puree. (4 Cups)
TBSP Sugar/Honey. (1/2 Cup)
TBSP Ketchup. (1/2 Cup)
Cup Heavy Cream (4 Cups)
Cup Yogurt.. (1 Cup)
Ounces Cream Cheese. (2-8 Ounce Cream Cheeses)
Lemon Juice (1 Lemon)
Salt to Taste. (Taste)

Directions:

1. Soak the cashew nuts for 2-3 hours in hot water, then strain and grind the cashew nuts
into a fine paste and set aside.
2. Preheat some cooking oil on medium-high in a large pan. Add cloves, mace and lime
leaves. In a food processor puree green chilies, onions, shallots, ginger, and garlic. Cook
until onions are soft, but not brown. Then remove cloves, mace pieces and lime leaves.
3. Mix together butter, saffron, cumin, turmeric, red chili powder, green cardamom,
cinnamon, garam masala powder, coriander, fenugreek methi, and crushed black pepper
corns. Stir into green chilies, onions, shallots, ginger, and garlic.
4. Add tomato puree and cook for 1-2 minutes.
5. Add honey/sugar, ketchup, heavy cream, yogurt, cream cheese, and stir until cream
cheese is melted. Add cashew paste, lemon juice and salt to taste.
6. Cook for another 10-15 minutes until sauce has thickened up.

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