Description
A satin-smooth, spice-laced sauce for chicken, vegetables, or paneer, balancing garam masala and smoky tomato with a rich cream finish.
Ingredients
Scale
- 2 tbsp vegetable oil or ghee
- 1 medium onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1½ inches fresh ginger, grated (about 1 tbsp)
- 1 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground cumin
- 2 tsp garam masala
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp cayenne (adjust to taste)
- 1 cup heavy cream or full-fat coconut milk
- 1 tsp sugar or honey
- Salt to taste
- 2 tbsp unsalted butter, room temperature
- 2 tbsp fresh cilantro, finely chopped
- Lemon wedges for serving
Instructions
- Warm the oil or ghee in a deep skillet over medium heat until it shimmers.
- Add the diced onion and sauté until translucent and lightly golden, about 8–10 minutes.
- Stir in the minced garlic and grated ginger; cook 1–2 minutes until aromatic.
- Add the tomato paste and toast it with the aromatics for 1 minute.
- Sprinkle in cumin, garam masala, paprika, coriander, and cayenne; stir until the spices bloom.
- Pour in the crushed tomatoes and bring to a gentle simmer. Reduce heat to low and simmer for 12–15 minutes.
- Stir in the cream (or coconut milk) and sugar; simmer 3–5 minutes until fully integrated.
- Finish by stirring in room-temperature butter and fold in chopped cilantro.
Notes
Serve with fragrant basmati rice or warm naan. Use room-temperature butter for a glossy finish. Adjust the cayenne to taste for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg