Indian Cuisine Tutorials: Punjabi Cuisine - Butter/Makhani Gravy

INDIAN CUISINE TUTORIALS: PUNJABI CUISINE - BUTTER/MAKHANI GRAVY
This is Post No. 6 in Indian Cuisine Tutorials series.A new one each day!

The gravy of butter chicken,called Butter Gravy or Makhani Gravy,is chiefly made with tomatoes.Fresh tomato puree or paste is slowly simmered with green cardamoms,cloves,cinnamon,garlic paste,ginger paste,red chili powder,salt,pepper and of course,butter!In case chopped tomatoes are being used instead of puree/paste,the gravy must be passed through a sieve later to be made smooth.The sourness and tartness of tomatoes is reduced by cooking slow cooking,for a long time and adding cream towards the end of cooking process.Some cooks also like to add cashew paste.Not only does it give a subtle sweetness to the gravy,but also makes it thicker and creamier.If still sour,honey or sugar is added.One of the unmissable ingredients of this gravy is dried fenugreek leaves,providing it a distinct flavor as well as aroma.
Add paneer to butter gravy instead of tandoori chicken,and you get Paneer Makhani,the vegetarian version.

Image Source
Photographer - Joshua Rappeneker

Get Sharwood's Tandoori Makhani Cooking Sauce - 14.1 oz.(Pack Of 6) (Value Bulk Multi-pack)
Buy Kitchens Of India Paste For Butter Chicken Curry - 3.5 oz. Boxes(Pack Of 6)

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