Chicken butter masala recipe – An easy recipe to make delicious and creamy restaurant style Indian chicken butter masala under 30 mins. It goes great with butter naan, roti or even with jeera rice. It is similar to the north Indian or punjabi murgh makhani or the Butter chicken. But there are variations in making both the dishes.
To make punjabi murgh makhani, chicken is marinated in yogurt and then grilled. It is cooked in a tomato gravy without the use of onions. Then cream is used towards the end.
Chicken butter masala is made with an onion tomato gravy. The marinated chicken is just sauteed and then added to the onion tomato gravy. Then cream is poured to make it richer.
While the punjabi chicken makhani uses a stronger garam masala, chicken butter masala is made using milder spice powders. So a good chicken masala powder or garam masala is the main ingredient to make this recipe.
This chicken butter masala is best served Ghee rice, simple jeera rice or plain paratha..
Preparation for chicken butter masala
1. Marinate chicken with 1 to 2 tbsp yogurt, red chilli powder, turmeric, ginger garlic paste, garam masala and salt. If you have time you can also leave it overnight in refrigerator, this is what I do.
2. Heat a pan with butter or oil. Saute onions until they turn pink. Just for the raw smell to go off.
3. Add tomatoes, sprinkle salt. Cook until they turn soft and mushy.
4. Add red chili powder, garam masala, coriander powder and cashews. If you do not want to use cream to this recipe then i suggest using a bit more of cashews.
5. Fry until the raw smell of the masala goes off.
6. Cool it and add to a blender with 3/4 to 1 cup water.
7. Blend to a smooth puree. This is the onion tomato base for the chicken butter masala.
How to make chicken butter masala recipe
8. Heat the same pan with butter. Saute 1 bay leaf, cinnamon stick, cloves and cardamom.
9. Add ginger garlic paste and fry until the raw smell goes off completely.
10. Add the marinated chicken and a deseeded slit green chili if desired. On a medium high flame, fry until the chicken turns pale and white in color. Make sure the yogurt masala dries up now. Saute until the masala dries up. Usually chicken oozes out lot of moisture, that’s just normal . Continue to cook.
11. Add the puree now. You can also add more red chili powder and garam masala now if needed. Also adjust water as needed to bring the gravy to a consistency. I use about 1/4 to 1/2 cup water.
Take care not to add too much otherwise the gravy turns very thin. Simmer until the chicken is cooked completely, soft and tender. When you see the chicken is soft cooked, then add crushed kasuri methi. By the end of this step you must have a thick creamy and smooth gravy.
12. This step is optional. If you like you can use cream to suit your liking. For health reasons if you like to skip cream, you can just add a bit more of cashews at step 4.
Serve chicken butter masala hot with rice or paratha and a dollop of butter or cream topped over the curry.
Tips to make chicken butter masala
- Chicken butter masala can be made with boneless or bone-in chicken. However the restaurant style dish is made with boneless cubes.
- Marination is the key step to make flavorful, juicy, tender & succulent chicken. So do not skip the marination. You can rest the chicken for at least 45 mins. But over night is recommended for the best flavors & juicy chicken.
- To make the dish creamy & restaurant like, do use 3 tbsps of cream. If you do not have cream then just add in 6 to 8 more cashews. This sure will improve the texture of the gravy but will not give the same creamy texture as cream does.
- You can use any cream like whipping cream, cooking cream, heavy cream.
- Kasuri methi is another ingredient that lends a authentic Indian flavor to the chicken butter masala. If you do not have it just skip but you will surely miss out that unique aroma. Kasuri methi are dried fenugreek leaves and are easily available in the Indian stores.
- You can also make the onion tomato puree ahead & refrigerate. Just saute the chicken well and pour the puree. Cook the same following the instructions below when you are ready to consume.
More Chicken gravy
Chicken masala recipe
Chicken korma
Kolhapuri chicken
Chicken kurma
Related Recipes
Chicken butter masala
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Marination
- 500 grams chicken
- ½ to ¾ tsp red chili powder
- 1 tsp ginger garlic paste
- Salt as needed
- 1 to 2 tbsp yogurt (or curd)
- ½ to ¾ tsp garam masala
- ¼ tsp turmeric (or haldi)
ingredients for gravy
- 1 tbsp butter or Oil
- 1 cups onions cubed , 3 medium
- 1½ cups tomatoes (3 large), finely chopped deseeded
- salt as needed
- 10 to 12 cashew nuts (or kaju)
- ½ to ¾ tsp garam masala powder
- ½ to ¾ tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp sugar (optional)
- 1 ½ tbsp Butter
- 1 bay leaf (or tej patta)
- 3 green cardamom (or elaichi)
- 2 to 3 cloves (or laung)
- 1 cinnamon stick (or dalchini) , small
- 1½ tsp ginger garlic paste
- ½ tsp kasuri methi (or dried fenugreek leaves)
- 3 tbsp cream ( for restaurant style)
- coriander leaves few , for garnish
Instructions
Marinade
- To a large mixing bowl add chicken, red chilli powder, salt, turmeric, yogurt, garam masala & ginger garlic paste. Rub the spices well into the chicken and marinate well.
- Set aside until needed. To get juicy tender chicken you will need to rest this marinade in the fridge for atleast 45 minutes. For best results over night marination is needed.
How to make chicken butter masala
- Heat 1 tbsp butter or in a pan, fry onions till the raw smell goes away
- Saute tomatoes with salt until mushy.
- Add chili powder, garam masala powder and coriander powder along with cashews. Saute until the raw smell goes away.
- Cool and blend together with ¾ to 1 cup water.
- Heat the pan with more butter. Saute cinnamon, cloves, bay leaf and cardamom for a minute.
- Add ginger garlic paste and fry till the raw smell goes off.
- Next add marinated chicken. Saute on a medium high flame until the masala dries up.
- Pour the onion tomato puree. Adjust as needed chili powder and masala powder. Also adjust the consistency of gravy by adding more water if needed.
- Cook until the chicken turns tender & soft.
- Add kasuri methi, cream and stir well. You can skip cream by increasing the amount of cashews. Sprinkle chopped coriander leaves.
- Serve Indian chicken butter masala with roti, butter naan or jeera rice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Great recipe and very clear instructions!
Excellent recipe and easy to make.
Thank you
Recipe is amazing… But there is a bug in the website…. When I click 2x the measurements don’t change accordingly
Hi,
Thank you! I have checked and it works for me.
I’m so glad I found your blog, because I made this last night and it was divine! I didn’t have any cardomom or cloves on hand but it still came out delicious and so smooth. Thanks Swasthi
Hello Shikha,
Glad to know it turned out good. Thank you so much!
🙂
Great recipe instructions…every time I try your recipes they turn out to be delicious and whole family loves them….thq ur such a great helper indeed to me in my kitchen….
Welcome Sunadha
Glad to know!
🙂
I tried this recipe tonight and it was the best one ever. The flavor was amazing and your instructions were the best! Thank you so much for sharing.
Welcome Eve
Glad to know it turned out good. Thanks for leaving a comment
Oh so yummy. I had to make minor changes due to lack of ingredients, but it still turned out delicious!!
I have learnt a lot from ur recipe..They are easy and the dishes turn out to be delicious..
Hello Swasthi
Tried your chicken butter masala with coconut milk instead of cream and glad to say it came out well. This is a recipe I can always make in the future. Thank you for taking the time to share the recipe.
Hello Shanthini
You are welcome! Glad to know it turned out good.
🙂
I made this today for my family after marinating the chicken overnight. It was sooooo good! I’ve tried various butter chicken recipes over the years. This one is the best!
I used bone-in chicken pieces for more flavour. I followed the instructions pretty closely. The only ingredients I didn’t have were the cardamom and cloves. This is the first time I’ve used cashews in this recipe and I really think it makes a difference.
Hi Linda
Glad it turned out good. Thank you! Yes cashews make a huge difference here.
🙂
Hi Swasthi! Your recipes are so easy to follow and the end result is always awesome ? In fact, I refer to your recipes so often that you are actually like an invisible member of my family. Thank you.
Welcome Nandita,
So happy to hear that! I’m so honored!!!
Thank you so much.
🙂
Hi there,
So this is funny.. and strange, but I marinated my chicken with strawberry yogurt
(I did think through this and it went something like – “S*** I bought the wrong yogurt; but i’ve already chopped up the chicken; i guess i don’t have to marinade it overnight; it’s late; the stores are closed; but i WANT to marinade it overnight; i dont have time to run to the store or marinade tomorrow; i NEED to cook this dish tomorrow; should i? ; i’m sure it’s the effect of the yogurt and less the flavour; should work fine? eeh why not? ok im doing it”)
Any hint of how that might turn out? HAH
Hi Gwen,
Haha! It’s just 2 tbsps of yogurt so shouldn’t be a problem. Wipe off the marinade and discard in the morning before cooking. It would still have the strawberry flavor. But may not be that bad. Hope this helps.
The actual butter chicken that Moti Mahal of New Delhi developed was using tandoor chicken not marinated chicken. For serving of two 2 chicken tandoor wings can be used and rest recipe remains same. Moti Mahal has credited for developing the recipe. Even Chef Gordon Ramsay acknowledged the same
Hi,
Thank you for the recipe. I tried it today’s… came out really yummy !!!
Best regards!!!
Dear Swasthi,
I tried your butter masala recipe today and it tasted incredible! Thank you so much, I can’t wait to try more of your recipes. 🙂
First attempt at Butter chicken and it turned our perfectly! Instructions & pictures were so clear made it really easy to follow. It was a little time consuming but good use of my time in quarantine:-)
Wasn’t sure when to add the sugar so I skipped that; also I reduced the chilli powder for the kids but it was still tasty.
Your website is wonderful and I use it several times a week!
Trying your Butter Chicken masala recipe. My first attempt at Indian cookery. I looked at many recipes,this one resonated. Chicken is marinating. I like spicy, wife likes mild. This is for her. I will spice mine when serving.
Hi Mel,
Thank you! Hope you both enjoy the dish!
If required spicy butter chicken recipe
With original test remaining
Not need sweet flavor
What to do?
Hi Arun,
Chicken butter masala is usually not made spicy. But if you prefer it to be spicy then just use a spicier kind of chilli powder.
Thank you So so much for your recipes.. recently I tried your coconut chutney and chicken butter masala recipe and it was amazing..have tried many other recipes in the past too and they all turned so good..my daughter always used to complain about the spice level in chicken curries that I made but this one she loved it.. thank you again..keep it up!!
Hi Saachi,
You are welcome. Glad you liked the recipes. Yes this is the best for those who can’t handle the heat. Thanks for the comment!
🙂
Very good, easy to follow
Thank you
This is THE best butter chicken I have ever made. Came out really well. Chicken was absolutelyy juicy and overall was amazing taste. Can’t thank you enough for these wonderful receipes.
Welcome Geetha
Glad you like it. Thanks for the comment
This very nice food