I have adapted this recipe from Chef Harpal Singh Sokhi, where I first found him cooking on a youtube video. Here are some of the ingredients used to make the sauce:
Diced tomatoes and spices should be cooked until soft and mushy, for approximately 10 minutes.
|Once tomatoes are soft, pulse in the food processor until smooth.|
|Next step is to pour sauce through a sieve to remove all tomato seeds, skin, etc. These are thrown out, and you are left with a smooth, aromatic, tomato gravy.|
I always like to serve basmati rice and naan bread with the butter chicken. The best part of the butter chicken, for me is the sauce. The naan bread is perfect for dipping!