Chicken Butter Masala - Swasthi's Recipes (2024)

This Chicken Butter Masala stands for every meal we have had at many good Indian restaurants. Same flavors – Silky smooth, Creamy & finger-licking good gravy with tender & juicy grilled chicken. My easy recipe will help you make Chicken Butter Masala just like your favorite Indian restaurant, but in the comfort of your home. Serve it with Butter Naan, Parathas, Jeera rice or plain basmati rice. Update: I share 2 recipes in this post. Included the old recipe on readers’ request. Scroll down to the end of this post to find the same.

Chicken Butter Masala is a popular Indian dish of grilled chicken simmered in a smooth, silky and creamy onion tomato and cashew gravy. This finger-licking good curried dish is popular on the restaurant menus. Also known as Butter Chicken Masala, this is a modified version of the authentic North Indian Butter Chicken (Murgh Makhani).

I have eaten versions of this & Chicken Tikka Masala across the country. Some good & a lot bad! In the quest for a delicious homemade butter masala gravy, many years ago I developed my popular Paneer Butter Masala Recipe which has many rave reviews from the readers. I am glad I did it because this actually beats the restaurant versions!

This chicken butter masala is adapted from the same butter paneer. Once you make this I am sure you will love to ditch your restaurant because you know how easy this is to make.

This recipe takes about 45 to 50 minutes from scratch (plus the resting time) and will surprise you with the amazing results.

More Indian Chicken Recipes
Restaurant Style Chicken Jalfrezi
Chicken Korma
Chicken Biryani
Chicken Curry

How to Make Chicken Butter Masala (Stepwise Photos)

Marinate

Cut 600 grams of boneless chicken to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues. Add

• ⅛ tsp turmeric
• ½ to 1 tsp red chilli powder
• 1 teaspoon garam masala
• 1 tablespoon ginger garlic paste
• ⅓teaspoonsalt
• 1 tablespoon lemon juice.
• 1 teaspoon kasuri methi
• ½ cup Greek yogurt / hung curd
• 1 tablespoon oil

Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).

Make gravy

Meanwhile slice 1½ cup onions and peel 15 grams of ginger. Heat a pan with 1 tablespoon oil and saute until transparent (pink), until they lose the raw flavor. While the onions fry, chop 5 cups tomatoes (5 large tomatoes about 650 grams).

Add ginger and 15 grams of garlic. Saute for 2 to 3 mins.

Reduce the heat to low and stir in 1½to 2 tsp red chilli powder. (reduce for kids)

Add the chopped tomatoes, 22 to 28 whole cashews (¼ cup) and 1 teaspoon salt. Cook covered on a medium high heat until the tomatoes break down to a mush.

Stir in 1½ teaspoon garam masala, 1 teaspoon cumin powder (optional), 2 teaspoon coriander powder, 1½ teaspoon sugar and ¼ to ¾ teaspoon cardamom powder. (If using store bought start with ¼ teaspoon cardamom powder, I use homemade with the skins ground together so I use 1 teaspoon)

Turn off and cool down. I usually transfer to a plate and cool it with fan. It is faster that way.

Pour 1 cup water to the blender and then transfer the onion tomato masala.

Grind to a super smooth puree. If required pour ½ cup more. (Some blenders do the best job with no extra liquid added, while some need only little, so adjust depending on your blender). I add 1 cup first and then half later.

Butter Masala

Wipe down the pan with some tissues and heat it with 2 to 3 tablespoons of butter on a low to medium heat. As the butter begins to melt, stir in 1 green chilli (optional) and ¼ to ½ tsp red chilli powder (optional). Taste test the onion tomato puree and add the chilli powder accordingly.

Strain the puree directly to the pan.

Make sure your pan is not too hot else your spices will burn.

Pour ½ cup hot water and begin to cook the butter masala until it reaches a thick and creamy consistency.

While the butter masala simmers, heat a pan/ skillet with 1 tablespoon oil. When the oil becomes hot, layer the chicken pieces on the pan and cook on a high heat.

When the chicken turns brown at the bottom, turn them to the other side and cook until golden and slightly charred. Depending on the size of your pan, you may need to grill the chicken in batches.

When the butter masala turns thick and creamy, pour ½ cup water and 1 tablespoon ghee. You need water a this stage to rehydrate the chicken. The gravy is thick so the chicken won’t soften fast.

Add the grilled chicken and let simmer for a 3 to 4 minutes, until the chicken is cooked through and the butter masala reaches a thick and creamy consistency.

Taste test and adjust salt. Add ½ tsp garam masala and 2 teaspoon kasuri methi. Stir in 1/3 cup of chilled cream. Turn off the heat. Mix and let rest for at least 5 mins.

Garnish chicken butter masala with a tablespoon cream and fine chopped coriander leaves.

Pro Tips

1. Chicken butter masala can be made with boneless or bone-in chicken. However the restaurant style dish is made with boneless cubes.
2. 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.
3. To make the dish creamy & restaurant like, use cream. If you do not have cream then add 6 to 8 extra cashews. This sure will improve the texture of the gravy but will not give the same creamy texture as cream does.
4. You can use any cream like whipping cream, cooking cream, heavy cream.
5. 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.

Related Recipes

Recipe Card

Old version of Chicken Butter Masala

Ingredients

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.