Makhani (butter masala) base
A rich, smoky tomato and butter sauce that turns into butter chicken or paneer makhani with one addition of cream.
Make this once, then cook it into 25 different dishes.
- Time50 mins
- LevelEasy
- Costabout £0.24 a head
- Makesabout 900 ml, enough for 2 to 3 makhani curries
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt the butter with the oil in a large pan over a medium heat. Add the onion and cook for 8 minutes until soft and golden.
8 min - 2
Add the garlic and ginger and cook for 2 minutes, stirring.
2 min - 3
Stir in the chilli powder, cumin and coriander and cook for 30 seconds, then add the tomatoes, sugar, salt and water.
- 4
Simmer, partly covered, for 25 minutes, stirring now and then, until the sauce is thick and the fat begins to separate at the edges.
25 min - 5
Stir in the garam masala and crush in the dried fenugreek leaves. Cook for 1 minute more.
1 min - 6
Blend until completely smooth. Measure it: you want about 900 ml. Simmer to reduce if it is thin.
- 7
Cool quickly in a sink of cold water, then portion into 350 ml tubs and chill or freeze within 1 to 2 hours.
About makhani (butter masala) base
Makhani masala base is a smooth, mildly spiced tomato and butter sauce used to make butter chicken (murgh makhani), paneer makhani and dal makhani style dishes. Makhani means "buttery" in Hindi and Punjabi, and the sauce is tangy from tomatoes, gently sweet, and finished with cream.
This base stops before the cream, which is the best way to batch it. Cream can split when frozen and reheated, so you add it fresh in the dish. Kasoori methi (dried fenugreek leaves) gives the characteristic savoury, slightly bitter aroma, so do not skip it.
It is gluten free if your garam masala is, egg free and nut free, and vegetarian. For a dairy free version, swap the butter for oil and finish the dish with coconut cream instead of dairy cream.
Tips
- Use good tinned tomatoes or very ripe fresh ones. Pale, watery tomatoes give a sour sauce.
- Crush the kasoori methi between your palms as you add it. This wakes up the aroma.
- Cook the tomatoes until the oil starts to separate around the edge. That is how you know the raw tomato taste has gone.
- For dairy free, use 3 tablespoons oil in place of the butter and add coconut cream rather than dairy cream at the end.
- Strain through a sieve if you want the very smooth restaurant texture.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for 4 days or freeze in 350 ml portions for 3 months. Thaw overnight in the fridge, then bring to a simmer until steaming hot all the way through before adding cream.
Dishes you can make with makhani (butter masala) base
Murgh Makhani with Tandoori Chicken Thighs
GFEFNFJhinga Makhani (Prawns in Makhani Sauce)
GFEFNFChole Makhani (Chickpeas in Buttery Tomato Sauce)
GFEFNFButter Chicken Pizza
EFNFButter Chicken Pie
EFNFAnda Makhani (Boiled Eggs in Makhani Sauce)
GFNFVPaneer Kofta Makhani
GFEFNFAloo Gobi Makhani
EFNFVButter Chicken Kathi Rolls
EFNFButter Chicken Pasta Bake
EFNFGosht Makhani (Slow Cooked Lamb in Makhani Sauce)
EFNFMakhani Baked Eggs (Indian Style Shakshuka)
NFVQuestions
Is the cream in the base?
No. The base is cream free so it freezes well. Stir about 100 ml double cream (or coconut cream) into each portion when you make the dish.
Is makhani sauce gluten free?
Yes, provided your garam masala is a gluten free one. Ready made garam masala is usually pure spice but can contain fillers, so check the label.
What can I use instead of kasoori methi?
There is no exact substitute, but a pinch of dried fenugreek seeds, ground and toasted, or a little fresh coriander stirred in at the end is closer than leaving it out. The dish will be less authentic.
Can I make makhani base dairy free?
Yes. Replace the butter with vegetable oil and finish the dish with coconut cream. The flavour is slightly different but still rich and tangy.
Why is my sauce bitter or sour?
The tomatoes were not cooked long enough or the spices caught. Cook until the oil separates and add a teaspoon of sugar to balance acidity.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.