Butter Chicken Masala

Name: Butter Chicken Masala
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g chicken; 100 g yogurt; 2 tbsp ginger paste; 2 tbsp garlic paste; 2 tsp turmeric powder; 3 tsp Kashmiri chilli powder; 2 tsp Kasuri methi; 1 tbsp lemon juice; 2 tsp salt; 7-9 tbsp oil; 50 g peeled garlic; 50 g peeled ginger; 200 g tomato puree; 50 g cashew nuts; 2 green chillies; to taste coriander stems; 1 tsp sugar; 100 ml warm water; 1 tsp cumin seeds; 5 green cardamoms; 2 inches cinnamon stick; 1 onion; 1 tbsp ginger; 7 tsp coriander powder; 1 tsp cumin powder; 100 ml double cream; 1 tbsp butter; to taste sliced ginger; to taste chopped coriander leaves; 500 g chicken

Butter Chicken Masala is a velvety, comforting dish that balances rich creaminess with aromatic spices. The tender chicken is marinated in yogurt and spices, then simmered in a tomato‑cashew gravy finished with cream and butter for a silky finish.

Maker: Swadish

From: Facebook(view original)

Prep Time

45 min

Cook Time

30 min

Servings

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Cooking context

1 hr 15 min estimated total time for 4 servings.

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Ingredients

1 tsp cumin seeds
5 green cardamoms
2 inches cinnamon stick
1 onion
1 tbsp ginger
1 tsp cumin powder
0.42 cup double cream
1 tbsp butter
to taste sliced ginger
to taste chopped coriander leaves

Marinade

1 1/10 lb chicken
3 1/2 oz yogurt
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp turmeric powder
3 tsp Kashmiri chilli powder
2 tsp Kasuri methi
1 tbsp lemon juice
2 tsp salt
7 tbsp oil

Gravy

7 tbsp oil
1 4/5 oz peeled garlic
1 4/5 oz peeled ginger
7 1/10 oz tomato puree
1 4/5 oz cashew nuts
3 tsp Kashmiri chilli powder
7 tsp coriander powder
2 green chillies
to taste coriander stems
1 tsp sugar
2 tsp salt
0.42 cup warm water

Instructions

1
Prepare the marinade: In a large bowl combine chicken pieces, yogurt, ginger paste, garlic paste, turmeric, Kashmiri chili powder, Kasuri methi, lemon juice, salt, and 3‑4 tbsp of oil. Mix thoroughly, cover, and refrigerate for at least 30 minutes.
2
After marinating, set chicken aside at room temperature while you build the gravy.
3
Heat 3‑4 tbsp oil in a heavy‑bottomed pan over medium heat. Add cumin seeds, whole green cardamom pods, and cinnamon stick; sauté 30 seconds until fragrant.
4
Add the peeled garlic and peeled ginger; stir‑fry 1 minute.
5
Stir in the finely chopped onion; cook 5‑6 minutes, stirring occasionally, until golden brown.
6
Add the ginger paste (1 tbsp), garlic paste, Kashmiri chili powder, turmeric, coriander powder, and cumin powder; sauté 1‑2 minutes until the spices release their aroma.
7
Incorporate tomato puree, ground cashew nuts, sliced green chilies, coriander stems, sugar, and the remaining salt. Cook, stirring, for 4‑5 minutes until the oil begins to separate from the masala.
8
Pour in 100 ml warm water, bring to a gentle simmer, and let the gravy cook 10 minutes, adjusting thickness as desired.
9
Add the marinated chicken (including any leftover marinade) to the pan. Cover and simmer 15‑20 minutes, stirring occasionally, until the chicken is cooked through and tender.
10
Reduce heat to low; stir in double cream and butter, and sprinkle the remaining 1‑2 tsp Kasuri methi. Cook 3‑5 minutes, allowing the sauce to become silky.
11
Taste and adjust seasoning with extra salt or a pinch of sugar/honey if needed.
12
Garnish with sliced ginger and chopped coriander leaves. Serve hot with naan, rice, or roti.