INGREDIENTS

1 oz. vol. Liquid Butter  
24 oz. oz. vol. Onions  
1.5 Tbsp.  Garlic , minced 
1.5 Tbsp.  Ginger , minced 
1 Tbsp. Red Jalapenos , seeded and chopped   
2 tsp.  Fennel Seeds 
1 Tbsp.  Coriander Seeds 
1 each Star Anise  
2 Tbsp.  Curry Powder  
1 Tbsp.  Chile Powder  
2 tsp. Garam Marsala  
1 Tbsp. Savory Roasted Chicken Base  
20 oz. vol. Water  
16 oz. vol. Tomato Puree   

DIRECTIONS

1.) Heat liquid butter in a sauce pot over medium heat.

2.) Add onions and sauté until translucent. Add garlic and ginger and cook 1-2 more minutes.

3.) Add fennel seeds, coriander seeds and star anise.

4.) Add dry seasonings, savory roasted chicken base, water and tomato puree.

5.) Bring to a simmer.

6.) Continue cooking approximately 10-15 more minutes. If sauce gets too thick add more water.

7.) Remove from heat and strain in a fine mesh sieve, pressing against solids to extract liquid.

8.) Hold warm for service or cool completely.

9.) Label, Date and Refrigerate.