This is a recipe for the classic Makhani sauce that adds the magic to Butter Chicken, one of the most popular Indian dishes in the world. There are many variations of Butter Chicken, that call for adding Cashew Nuts, and a variety of other spices. This is the basic recipe for this sauce, and you can go beyond and experiment at your pleasure. The key to getting this recipe perfect is to balance the tartness of the Tomatoes with a sweetener – taste the sauce and adjust the quantity of sugar as needed. Dried Fenugreek Leaves and Cardamom Powder are essential to the flavor, and the Tomato Paste adds another layer of flavor. If you use powdered spices to make this sauce, as this recipe calls for, whether you strain the sauce or not is your preference. However, if you choose to use the whole Garam Masala spices, it’s recommended that you strain the sauce to remove the fibers of the spices to make a smooth sauce.