Magic Masala

Butter Masala Sauce

Butter Masala Sauce


With Spicemode you can make a variety of dishes using the sauces as a starting point to build flavor, with the option to make it rich with butter and cream or vegan with coconut milk or homestyle without adding anything. Makhani sauce is one of those classic rich tasting dishes that you wait to eat at a restaurant, but with Magic Masala you can make it at home for an epic curry night.  


9 ounces Magic Masala (one jar)
15 ounces crushed tomatoes (recommend San Marzano's)
4 ounces heavy cream
8 tablespoons butter (1 stick cut into 8 pieces)
1 teaspoon sugar
1 tablespoon oil
1/8 teaspoon salt (pinch)


to make the butter sauce
  1. Add oil to a heavy bottom pan and heat over medium high heat.
  2. Pour jar of Magic Masala, stir until sauce starts to bubble.
  3. Add crushed tomatoes, stir to combine and bring the mixture to a simmer until there are bubble in the center. 
  4. Reduce heat to low and continue cooking, stirring occasionally for 5 to 7 minutes. 
  5. Turn off the heat and using an immersion blender, blend the sauce until smooth. If you prefer the sauce to be chunky you can skip this step. 
  6. Put pot back on low heat and add the heavy cream, stir to combine, 
  7. Add the butter 1 piece at a time, stirring in between until incorporated. You do not want the sauce to simmer at this point, only hot enough to allow the butter to melt
  8. Taste and balance acidity with a pinch of salt and sugar.

to make butter chicken, paneer or tofu simply cube, season and grill the pieces with a sprinkle of Spicemode Golden Curry or Smoky Tandoor until cooked through and add to the sauce. You can also follow the recipe on how to make chicken tikka and use that with this delicious butter sauce.

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Made from scratch in small batch locally in Chicago.