Introducing this delectable butter curry sauce recipe that will elevate your dishes to a whole new level of flavour. This rich and creamy sauce combines the warmth of spices with the lusciousness of butter and cream, creating a harmonious blend that perfectly complements vegetables, chicken, or tofu. Whether you’re whipping up a quick weeknight dinner or impressing guests at a dinner party, this versatile sauce is sure to become a favourite in your kitchen. Dive in and discover how easy it is to create this aromatic delight that brings a taste of India right to your table!
Serves 4
Preparation time 10 minutes, Cooking time around 30 minutes, Overall time 40 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild
Nutritional values for Butter Curry Sauce
Nutrition per Recipe Total (approximate)
Calories: 800 -1,000 kcal
Total Fat: 76-80 g
- Saturated Fat: 45-50 g
Cholesterol: 120-150 mg
Sodium: 800-1,200 mg
Total Carbohydrates: 30-35 g
- Dietary Fiber: 5-7 g
- Sugars: 10-15 g
Protein: 10-15 g
Per Serving (assuming the recipe serves 4, values per serving)
Calories: 200-250 kcal
Total Fat: 19-20 g
- Saturated Fat: 11-12.5 g
Cholesterol: 30-37.5 mg
Sodium: 200-300 mg
Total Carbohydrates: 7.5 - 8.75 g
- Dietary Fiber: 1.25-1.75 g
- Sugars: 2.5-3.75 g
Protein: 2.5 -3.75 g
I’ve made this sauce in large batches and frozen it for quick and easy curries—just add it to stir-fried chicken or vegetables for a fantastic vegetarian dish. It pairs wonderfully with pre-cooked chicken tikka, raisins, and almonds for a delicious Peshwari-style meal. I’ve even incorporated it into a chicken korma to enhance the flavors and bulk up the dish, yielding amazing results!
Butter Curry Sauce Recipe
Ingredients:
2 tablespoons of ghee or coconut oil
3 cloves of garlic crushed
1 fresh chopped red chilli
1 teaspoon of ground cumin
2 teaspoons of ground coriander
1 teaspoon of paprika
1 teaspoon of tandoori powder
½ teaspoon of chilli powder
2 tablespoons of yoghurt
½ block of butter
¼ block of concentrated coconut cream
1 tin of crushed tomatoes
1 tub of tomato puree
1 teaspoon of salt
2-3 tablespoons of fresh double cream
a good squirt of lemon juice
How to make Butter Curry Sauce
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Prep all your ingredients,
In a large pan, heat 2 tablespoons of coconut oil or ghee over low to medium heat. Once melted, add the crushed garlic and chopped red chili, stirring briefly until fragrant. Then, incorporate the ground spices, mixing well to combine.
Next, add the yogurt to the pan, gently folding it in while maintaining low heat to prevent curdling. Stir until the yogurt is fully incorporated and the mixture is creamy.
Now, add the chopped tinned tomatoes and tomato puree, mixing thoroughly into the dish. Increase the heat slightly and let it simmer for about 10 minutes, allowing the flavours to meld.
Add the butter and coconut cream to the pan, stirring until they melt and blend into the mixture. Let it cook for an additional 10 minutes, allowing the flavours to deepen and the sauce to thicken.
Lower the heat and gently stir in the double cream, ensuring it's fully incorporated into the dish for a rich and creamy texture.
Finally, add a generous squirt of lemon juice to brighten the flavours and enhance the overall taste of the dish.
Also Goes well with:
So there you have it - a tasty and fulfilling butter curry sauce that will surely become a staple in your kitchen! Besides being perfect for various Indian dishes, I enjoy using it with grilled chicken or pork, as well as in cold chicken salad or a chicken tikka wrap. It's convenient to prepare in large batches and freeze for later meals. Bon appétit, and remember to share your culinary masterpieces with me!
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Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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