Butter Sauce for Indian Chicken

  • serves 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

57 Ratings
Directions for: Butter Sauce for Indian Chicken


1 small can whole tomatoes

1 cup 35% heavy whipping cream

2 heaping spoonfuls garum masala

Zest and juice of 1 lemon

2 chili peppers

3 Tbsp grated frozen ginger

1 small bunch fresh cilantro


1 sticks (1/2 cup or 8 tablespoons) of butter


1. Puree the tomatoes, cream, garum masala, lemon zest and juice, chili peppers, ginger, cilantro and salt in a food processor.

2. Melt the butter in a 3-quart saucepan. When it begins to foam, swirl it around until it browns lightly. Stir in the tomato mixture and heat it through. Serve over Tandoori chicken.

See more: Herbs, Eggs/Dairy, Indian, Side



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