A simple, classic Indian masala base for chicken tikka masala or butter chicken. Uses browned onions, ginger-garlic-chili paste, tomatoes, and warm spices cooked until the oils release — resulting in a versatile sauce you can finish with chicken, paneer, or vegetables. Option to make it creamier with soaked cashews for a butter chicken variation.
Heat a stainless steel wok or large pan on medium-high until hot. Add a couple of tablespoons of ghee (or coconut oil) to coat the base.
Add the onions and brown them over medium-high heat until they take on a nice caramel color — this builds flavor for the masala.
Prepare a paste by pounding or blending garlic, ginger, and green chili together. Using a mortar and pestle is recommended for more flavor, but chopping or blending works too.
When the onions are caramel brown, add the ginger-garlic-chili paste to the pan and continue to cook briefly so the aromatics soften and mix with the onions.
Combine the tomatoes (jarred Italian tomatoes or fresh ripe tomatoes) into a blender and puree until smooth. For a creamier butter-chicken style sauce, blend in a small handful of soaked cashews before pureeing.
Pour the tomato puree into the pan with the onion and aromatics, bring it to a gentle simmer on medium heat.
Add warm spices to the simmering sauce: a small pinch of turmeric, a light pinch of red chili powder (adjust to taste), a tablespoon of coriander powder, and about a teaspoon of salt (start low and adjust later). This step, called 'buna' or 'bunaw', lets the spices cook into the sauce and release their oils — be patient and cook for several minutes.
Cook the spiced sauce for about eight to ten minutes, stirring occasionally, until you see the spices releasing oil and the sauce thickening slightly. This is your basic masala base.
At this point you can add cooked or marinated chicken pieces to the sauce and simmer until cooked through. Alternatively, add vegetables or paneer for a vegetarian version. To finish as butter chicken, stir in some cream (or the blended soaked cashews) to make the sauce rich and silky.
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