Butter Masala Chicken Recipe
I’ve always loved butter chicken, but making it at home used to feel like a challenge. That changed when I tried this foolproof recipe! The rich, creamy tomato-based sauce, combined with tender, marinated chicken, delivers restaurant-quality flavors right from my kitchen.
Ingredients
- 1 kg boneless chicken cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 teaspoons ginger-garlic paste
- 3 tomatoes pureed
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro chopped, for garnish
- 1 cup yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Marinating and roasting the chicken is the first step to building deep flavor. Mix all the marinade ingredients, coat the chicken, and let it sit for 15-30 minutes. Once ready, sear the marinated chicken in a hot pan for 2-3 minutes on each side until lightly charred, then set it aside.
- The butter chicken sauce starts with heating oil and butter in a pan. Whole spices like cinnamon, cardamom, cloves, and dried red chilies are sautéed with garlic until fragrant. Onions are then added and cooked until translucent before tomatoes and cashews go in. The mixture is covered and cooked on low heat until soft and pulpy, then left to cool.
- Once cooled, the tomato-cashew mixture is blended into a smooth purée and returned to the pan. Chili powder, ketchup, salt, and a little water are added. The sauce is brought to a boil, then simmered for 20-25 minutes until the color deepens into a rich orange.
- The cooked chicken is added back to the sauce and simmered for 10 minutes to soak up the flavors. Kasuri methi and fresh cream are stirred in for extra richness, bringing out the signature taste of butter chicken.
- For a smoky restaurant-style finish, a small steel bowl is placed in the middle of the pan. A piece of red-hot charcoal is set inside, and a teaspoon of oil or ghee is poured over it. As soon as it starts smoking, the pan is covered and left for 3-4 minutes before removing the bowl. The result is an irresistible, smoky butter chicken best served with naan or rice.
Notes
- Marinate for Maximum Flavor: Marination is crucial for infusing the chicken with deep, rich flavors. Skipping this step can result in a bland dish, so let the chicken soak in the marinade for at least 30 minutes—or longer for even better taste.
- Choose Chicken Thighs for Juiciness: Chicken thighs are the best choice because they stay moist and tender throughout cooking. While chicken breasts can be used, they tend to dry out more easily, affecting the final texture.
- Balance the Tomatoes & Don’t Skip Kasuri Methi: For the perfect butter chicken sauce, use roma or canned tomatoes to avoid excessive tartness. Kasuri methi (dried fenugreek leaves) is the secret ingredient that elevates the dish, adding an authentic restaurant-style depth of flavor.