When I think of Indian comfort food, I think Butter Chicken. It’s aromatic, savoury and deliciously creamy. I found making a big batch of the sauce comes in handy, especially when you’re just craving a quick butter chicken dish. This can pretty much be stored in an airtight container in the freezer for 1-2 months without going bad.
I used 250mL mason jars to store them, this is equivalent to about a cup of sauce – perfect for an individual serving.
- 2 small, chopped
- 3 cloves garlic, minced
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp garam masala
- 2 tsp curry powder mild
- 28 oz can of unsalted crushed tomatoes (drained)
- 2 tbsp olive oil
- 3 tbsp butter
- 1/2 cup half and half
- salt and pepper
- In a large pot, heat up olive oil. Add onions and cook on medium heat until the onions are soft and almost clear (about 5-10 mins). Mix all the dry spices together while onions are cooking, except salt and pepper.
- Add the garlic and cook for 1-2 minutes, then add the dry spice mix to the pot. Stir constantly and cook until the spices start to stick to the bottom of the pot (browning, not burning).
- Add the can of tomatoes, turn heat up to medium and allow to simmer for 5-10 minutes, stirring occasionally. Make sure the tomatoes are completely drained, this will allow for a thicker, creamier sauce.
- In batches, blend sauce in blender until smooth. A hand blend blender works too. Once smooth, pour the sauce back into pot, cover and let simmer for 15-20 mins on low heat (just above min.), stir occasionally to stop it from sticking to the bottom. Once the sauce starts to take on a darker colour (light brown, rather than red), add the half and half.
- Remove from heat and mix sauce thoroughly. Add butter before serving, this will create that creamy texture that we all crave.
Let me know what you guys think in the comments!