Butter Chicken Sauce

A tasty and highly customizable sauce that makes for easy weeknight dinners. Plus, it can be canned so it's shelf-stable until you're ready to use it. This recipe is more of a template without exact quantities, but safe canning instructions are included.

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Prep Time 10

Cook Time 2 30

Canning Time (if canning) 35

Course dinner

Cuisine Indian

Equipment

Slow cooker (See notes for alternatives)
Hand blender, blender, or food processor

Ingredients

Cherry tomatoes (Can use regular tomatoes. See notes for more details.)
Butter chicken spice mix (See notes)
Olive oil (Or a neutral oil like canola oil)
Lemon juice (If canning the sauce)

Instructions

Wash and de-stem tomatoes. If using tomatoes larger than cherry-sized, chop them into halves or quarters, depending on their size.
Fill the slow cooker with tomatoes. Add a drizzle of olive oil, no more than a few tablespoons. Add in seasonings (see notes for details). Stir.
Cover and set slow cooker to high and let cook two and a half hours, or until everything looks fully cooked (the juice has released from the tomatoes, cherry tomatoes have popped, etc.). If you prefer to use the low setting, let it cook for five hours.
Using a hand blender / stick blender, blend everything until a smooth consistency. If using a regular blender or a food processor, process in batches until everything is a smooth consistency.
Sauce can be used immediately or refrigerated for next-day use.
If freezing, put sauce in meal-size portions in ziplock bags or jars. If using jars, be sure to use jars that do not have "shoulders", and leave some headspace in case the sauce expands while freezing.
If canning, add a tablespoon of lemon juice per pint jar or two tablespoons per quart jar. (Do not use a larger size. If using half-pints, add half a tablespoon of lemon juice.) Leave a half-inch of headspace. Wipe rims clean and put on two-part lids, fingertip tight. Process in a boiling water canner for 35 minutes (adjusting for altitude if necessary, see notes for a link). After processing, let sit in canner for 5-10 minutes, then remove jars from canner and place on a towel on a level surface and let sit for 12-24 hours. After this time, check that jars have sealed—unsealed jars should be refrigerated and used within a few days, sealed jars can be stored for up to a year and a half (after which point the flavour quality may degrade, but the safety remains indefinitely). See notes for more information on canning. I find one cup / half pint jars the ideal size for two servings.
See notes for suggestions on how to use this sauce.

Notes

Alternative Methods to Cook the Tomatoes:

This can be made in a slow cooker or in the oven. If using the oven, lay out an even layer of cherry tomatoes in a rimmed baking sheet and bake for 35 minutes at 450 F, until the cherry tomatoes are wrinkly and bursting. You may want to line the baking sheet with parchment paper for easy cleanup. This can create a nice roasted flavour. I've also done a large batch of pasta sauce (which is the same as this, just different seasonings) in my dutch oven—all the steps were the same as the oven directions, but in a dutch oven rather than a rimmed baking sheet.

Butter Chicken Spice Mix:

The first year I made this, I whipped up my own butter chicken spice mixed based on some recipes I found online.

To make your own butter chicken spice mix:

In a bowl, combine:
- 1/2 tsp ground cinnamon
- 2 tsp smoked paprika
- 3 tsp garam masala
- 2 tsp ground coriander
- 1 tsp ground cardamom
- 2 tsp ground cumin
- 1 tsp ground ginger
- 2 tsp ground turmeric
- 1/2 tsp cayenne pepper

If you're buying a pre-mixed package of spice, read the ingredients to ensure there is no cornstarch in the spice mix.

Whether using pre-mixed spice or home-mixed spice, add one to two tablespoons to the tomatoes. After blending the fully-cooked tomatoes, take a taste—add more spice and blend, if necessary.

General Tips:

While the recipe works great for cherry tomatoes, this works equally well with larger tomatoes, cut into either halves or quarters, depending on the size. If the larger tomatoes have a thick/firm core, you may want to core the tomatoes as well.

This sauce tastes super good fresh, and just as good frozen or canned. The first year I did this, I froze all the sauce, but for the second year I did this, I canned the sauce. There's really no difference in quality or taste either way. I prefer canning because freezer space is limited, but if you have freezer space and/or canning intimidates you, freezing is an excellent option.

If you are new to canning, click here for a Canning 101 to understand some of these terms and steps. If you have to adjust for altitude because your elevation is greater than 1,000 feet, click here for more information.

Please note that this recipe has not been lab tested and in the strictest sense would thus be considered rebel canning. However, when canning it is acceptable to swap out dry spices without affecting food safety. This recipe is based on safe pasta sauce recipes, just with different seasonings.

How to Use the Sauce:

When cooking your protein and vegetables together in a large pan, simply pour the sauce on top and let simmer until fully cooked, hot, and fragrant. Butter chicken usually has butter mixed in, so feel free to add a good dollop of butter to the pan and stir as it melts and mixes with the sauce.

If you prefer the sauce to be a little creamier, feel free to add a small can of coconut cream to thicken it up. Alternatively, you could create a slurry of one tablespoon of cornstarch and one tablespoon of water and then add this to the sauce in the pan.

Do not add coconut cream or cornstarch to the jars before canning as this is unsafe for canning. These ingredients can only be added in the final cooking stage.

Serve the protein, veggies, and sauce over a bed of rice and a side of naan.

Keyword butter chicken sauce, canning meals, curry sauce, easy dinner ideas