We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This versatile Makhani base is a staple in our family, perfected by my son-in-law. Its beauty lies in its simplicity: prepare a large batch, freeze it in portions, and you’re always minutes away from a world-class Butter Chicken, Paneer Makhani, or Malai Kofta. It delivers that coveted, velvety restaurant texture without the last-minute stovetop hustle. It’s the ultimate 'cheat code' for busy weeknights or unexpected dinner guests.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Heat oil in a large pot. Add cumin seeds and let them splutter, then sauté onions until soft and translucent.
Stir in the ginger-garlic paste, cashews, and Kashmiri chillies. Cook for 2–3 minutes until the raw aroma disappears.
Add the tomatoes and whole spices (bay leaves, cinnamon, cardamom). Stir for 2-3 minutes.
Pour in the water and salt. Simmer on medium heat for 20–25 minutes, or until the tomatoes are soft.
Let the mixture cool completely. Remove the bay leaves and cinnamon stick, then blend into a completely smooth puree.
Strain the mixture through a fine-mesh sieve for that signature 'silky' restaurant mouthfeel.
Cooling: Never freeze warm gravy; let it reach room temperature first.
Portioning: Store in airtight containers or heavy-duty zip-lock bags. Pro Tip: Flatten the bags when freezing to save freezer space and speed up thawing.
Shelf Life: Keep for 3 days in the fridge or up to 3 months in the freezer.
When ready to eat, thaw the base (or melt it directly in a pan over low heat) 1. Season: Add a generous knob of butter, a pinch of sugar or honey, garam masala, and kasuri methi. 2. Combine: Add in your protein of choice—grilled chicken, cubed paneer, or fried koftas– and a splash of fresh cream. 3. Finish: Simmer for 5–7 minutes to let the flavours meld. Serve hot with naan or jeera rice.
Want to keep this recipe for later? We can email it to you!
Substitute cashews with melon seeds (maghaz) for a lower-fat alternative.
Straining the gravy gives a smooth, restaurant-style finish.
Freeze in 'meal-sized' portions to ensure you only thaw exactly what you need.
Can I use this base for vegetarian dishes?
Yes, this base works perfectly for vegetarian dishes like Paneer Makhani or Malai Kofta.
How long can I store the Makhani base?
You can store it for 3 days in the fridge or up to 3 months in the freezer.
Can I skip straining the gravy?
Straining is optional, but it gives the gravy a smooth, restaurant-style texture.
What can I use instead of cashews?
You can substitute cashews with melon seeds (maghaz) for a lighter version.
How do I use the frozen base?
Thaw the base or melt it directly in a pan over low heat, then season and add your choice of protein or vegetables.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨
