Butter masala simmer sauce is a rich, creamy, and mildly spiced tomato-based sauce that forms the backbone of dishes like butter chicken and paneer makhani. This homemade version delivers the same deep, restaurant-quality flavor as store-bought jars, but with fresher ingredients and no preservatives. It works beautifully because it balances tangy tomatoes, aromatic spices, and a touch of cream and butter, creating a versatile sauce that comes together in about 30 minutes.
Ingredients
- 3 tablespoons (42 g) unsalted butter
- 1 tablespoon (15 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1 (15-ounce / 425 g) can tomato puree or crushed tomatoes
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1 teaspoon (5 g) garam masala
- 1/2 teaspoon (2.5 g) turmeric
- 1/2 teaspoon (2.5 g) Kashmiri chili powder (or 1/4 teaspoon cayenne for more heat)
- 1 teaspoon (6 g) salt, plus more to taste
- 1 cup (240 ml) heavy cream
- 1 teaspoon (5 ml) honey or sugar (optional, to balance acidity)
- 1/2 cup (120 ml) water or chicken/vegetable broth
Instructions
- Heat the butter and oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.
- Add the garlic and ginger, and cook for 1 minute until fragrant.
- Stir in the tomato puree, cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook for 5 minutes, stirring frequently, until the tomatoes darken slightly and the oil begins to separate from the mixture.
- Pour in the water or broth, reduce heat to low, and let the sauce simmer gently for 10 minutes to meld the flavors.
- Remove the saucepan from the heat and let it cool for 5 minutes. Carefully transfer the mixture to a blender and blend until completely smooth. (Alternatively, use an immersion blender directly in the pot.)
- Return the blended sauce to the saucepan over low heat. Stir in the heavy cream and honey or sugar, if using. Simmer for another 5 minutes, stirring often, until the sauce is warmed through and slightly thickened. Do not let it boil after adding the cream to prevent curdling.
- Taste and adjust salt or sweetness. Use immediately, or cool and store as described below.
Tips
- Substitutions: For a dairy-free version, use coconut cream or cashew cream instead of heavy cream, and replace the butter with vegan butter or coconut oil. The flavor will be slightly different but still delicious.
- Blend safely: Always let the hot mixture cool for at least 5 minutes before blending. If using a standard blender, remove the center cap from the lid and cover with a towel to let steam escape.
- Adjusting heat: The 1/2 teaspoon of Kashmiri chili gives a mild warmth. For a spicier sauce, add up to 1 teaspoon of cayenne or a chopped green chili with the garlic.
- Common mistake: Don’t skip the initial cooking of the tomato puree. This step removes the raw, tinny taste and deepens the sauce’s color and flavor.
Serving Suggestions
This sauce is perfect for butter chicken: add cooked chicken pieces and simmer for 10 minutes. For a vegetarian option, fold in paneer cubes or chickpeas. Serve over basmati rice or with warm naan or roti. It also works as a pasta sauce or as a base for a creamy vegetable curry.
Variations
- Smoky Butter Masala: Add 1/2 teaspoon of smoked paprika or a pinch of liquid smoke along with the spices for a subtle charred flavor.
- Vegan Butter Masala: Use coconut oil instead of butter, and replace the cream with full-fat coconut milk. Add 1 tablespoon of nutritional yeast for a cheesy note.
- Nutty Twist: Stir in 2 tablespoons of almond butter or cashew butter with the cream for extra richness and body.
- Extra Tangy: Add 1 teaspoon of dried fenugreek leaves (kasuri methi) at the end for an authentic restaurant-style aroma.
Storage and Reheating
Store the sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, adding a splash of water or cream if it has thickened too much. Do not boil, as the cream may separate. Reheat leftovers to a safe internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, use about 1.5 pounds (680 g) of ripe tomatoes, peeled and chopped. Simmer them for 10 minutes longer to cook down before blending.
Why did my sauce curdle? Curdling usually happens when the cream is added to a very hot sauce or when the sauce boils. Always reduce heat to low before adding cream, and stir continuously. If it does curdle, you can sometimes rescue it by blending the sauce again until smooth.
Can I make this sauce spicy? Absolutely. Increase the chili powder or add a finely chopped serrano or Thai chili with the garlic. Remember to adjust the salt to balance the heat.
Is this sauce gluten-free? Yes, all the ingredients are naturally gluten-free. Just double-check that your garam masala blend and tomato puree don’t contain any added wheat-based thickeners.
How can I make it thicker? Simmer the sauce longer after blending to reduce it, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Alternatively, add a few tablespoons of plain yogurt or sour cream at the end.
Can I use this sauce for other dishes? Yes, it’s a great base for shakshuka (poach eggs in it), as a pizza sauce, or tossed with roasted vegetables.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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