Restaurant-Style Butter Chicken

Step 4: Blend & simmer

  • Curry gravy

    • cooked sauce base
    • butter
      28 g
    • heavy cream
      45 g

    • cooked chicken

Pour the sauce into a food processor or blender and pulse until completely smooth. Over the pan, pour and push the sauce through a metal strainer back to the pan.

Turn the heat on medium. Add the butter, heavy cream, and cooked chicken. Stir the sauce and let until it thickens to your liking, usually about 6-10 minutes.

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