butter chicken masala recipe

The Best butter chicken masala recipe

I’ve made butter chicken masala so many times that it’s practically a second skin for me—like a comfort food that doesn’t feel like comfort food at all. There’s something so deeply satisfying about that first bite: the rich, creamy sauce clinging to tender chicken, the perfect balance of spices that warm your throat without overpowering, and that buttery, golden finish that makes every mouthful feel like a little celebration. It’s the kind of dish that doesn’t just fill your stomach—it fills your heart. My kids used to beg for it every time I made it, especially after a long day of school or sports practice. It’s that kind of meal that makes them want to stay home and eat it again instead of running out the door. My husband will eat it straight from the pot, no utensils needed, and honestly, I don’t blame him. It’s that good.

This recipe isn’t just a favorite for special occasions—it’s a daily staple in our house. Whether we’re having it for dinner after a long week or as a lazy weekend meal, it always feels like a treat. My kids have grown up eating it so often that they don’t even think twice about it. It’s the kind of dish that feels indulgent but somehow still healthy, which is a rare thing. The chicken is leaner than you’d expect, and the spices are packed with flavor without being overly heavy. Plus, the yogurt and tomatoes in the sauce help with digestion, and the ginger and garlic give it a natural boost of energy. It’s that kind of recipe that makes you feel good about eating, not guilty about it. And honestly? The best part is watching everyone at the table enjoy it together, laughing over the first few bites, and knowing they’re getting something that’s both comforting and nourishing.

Butter Chicken Masala (Murgh Makhani)

4.6 from 878 votes

A rich, creamy, and flavorful Indian dish featuring tender chicken simmered in a luxurious tomato-based sauce with butter, cream, and aromatic spices. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time40 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs and breasts (cut into bite-sized pieces)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 cup yogurt
• 1/2 cup water

For the Sauce

• 2 large tomatoes (blended or pureed)
• 1/2 cup tomato paste
• 1/2 cup heavy cream
• 1/2 cup butter
• 1/2 cup plain yogurt
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 cup onion (finely chopped)
• 3 cloves garlic (minced)
• 1-inch ginger (grated)
• 1 green chili (optional, finely chopped)
• 1 bay leaf
• 1 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste

For Garnish

• Fresh cilantro (chopped)
• Extra butter (for drizzling)
• Garam masala powder (for finishing)

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, mix chicken pieces with ginger-garlic paste, turmeric, red chili powder, garam masala, coriander powder, cumin powder, yogurt, and water. Cover and refrigerate for at least 1 hour.
2. 2 Cook the chicken: In a pan, heat 1 tbsp oil and sauté marinated chicken for 10-12 minutes until fully cooked and tender. Set aside.
3. 3 Prepare the sauce base: In a blender, combine blended tomatoes, tomato paste, half the onion, garlic, ginger, green chili, bay leaf, turmeric, red chili powder, and salt. Blend until smooth.
4. 4 Cook the sauce: In the same pan, melt butter, add cumin seeds, and let them sizzle. Pour in the tomato mixture and cook on medium heat for 10-12 minutes until it thickens. Stir in remaining onion, garlic, ginger, and green chili if using.
5. 5 Simmer and thicken: Add half the yogurt and cook for another 5 minutes. Stir in garam masala and kasuri methi. Reduce heat and simmer for 5 more minutes. Add cooked chicken, remaining yogurt, and heavy cream. Simmer for 10 minutes until creamy.
6. 6 Finish and serve: Adjust seasoning with salt and garam masala. Garnish with fresh cilantro, drizzle with extra butter, and serve hot with basmati rice or naan.

🔧Equipment

• Heavy-bottomed pan or deep skillet
• Blender or food processor
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28💛Saturated Fat: 18❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 25🥦Dietary Fiber: 3🍬Sugars: 12🥩Protein: 30

📝Notes

For extra richness, add a splash of white wine or a pinch of Kashmiri red chili powder for color.,Use chicken thighs for more flavor and juiciness. Substitute with tofu or paneer for a vegetarian version.,Ensure yogurt is full-fat for authentic taste. For a lighter version, reduce butter and cream.,Store leftovers in an airtight container for up to 3 days in the fridge.

This Butter Chicken Masala recipe is always a crowd-pleaser because it’s rich, comforting, and simple enough to impress without being overly complicated. Whether you’re hosting a casual family dinner or a bigger gathering, the tender chicken and creamy sauce make it a reliable choice—no fancy ingredients or last-minute stress. Plus, it’s flexible enough to serve with naan, rice, or even flatbreads, so you can adapt it to whatever’s on hand. It’s the kind of dish that feels like home, no matter the occasion.

❓ Frequently Asked Questions About Butter Chicken Masala (Murgh Makhani)

1. What is the traditional method for making butter chicken masala, and why is it different from other variations like “Chicken Tikka Masala”?

The traditional method involves marinating chicken pieces in yogurt, spices, and garam masala, then grilling or baking them into tender, juicy “tikka” before simmering them in a creamy tomato-based gravy with butter, cream, and aromatic spices. Unlike the British-influenced “Chicken Tikka Masala,” which often includes more cream, coconut milk, or a thicker sauce, authentic butter chicken masala leans toward a lighter, more balanced gravy with a rich but not overly heavy consistency, focusing on the natural flavors of the chicken and yogurt marinade.

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2. How can I ensure my butter chicken masala is perfectly tender and not dry?

To keep your butter chicken masala tender, marinate the chicken in yogurt (preferably full-fat) with ginger-garlic paste, lemon juice, and spices for at least 4 hours or overnight. Grill or bake the chicken until slightly charred but still moist (about 15-20 minutes). Avoid overcooking—simmer the gravy gently on low heat for 15-20 minutes. For extra moisture, add a splash of water or tomato purée to the gravy if needed. Also, avoid stirring the chicken too much while simmering, as this can make it tough.

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3. Can I use chicken thighs instead of chicken breast for butter chicken masala, and what are the benefits?

Yes, using chicken thighs (or a mix of thighs and breasts) is highly recommended for butter chicken masala. Thighs are more flavorful, juicier, and less prone to drying out than breasts. They also cook faster when grilled or baked, making the process more efficient. If using breasts, keep them slightly undercooked and finish them in the gravy to retain moisture. Thighs also absorb the rich, aromatic spices better, enhancing the overall taste of the dish.

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4. What are the key spices and ingredients that make butter chicken masala truly authentic, and can I substitute any of them?

Authentic butter chicken masala relies on a few key ingredients: – Garam masala (essential for warmth and depth) – Fresh ginger-garlic paste (for aromatic base) – Cashew paste or soaked cashews (for creaminess and richness) – Cumin seeds and bay leaves (for depth) – Tomato purée (instead of fresh tomatoes for better consistency) – Fresh cream or heavy cream (for a smooth texture) – Kashmiri red chili powder or green chili (for color and heat, though you can adjust to taste)

Substitutions: – Replace garam masala with a mix of cumin, coriander, and fenugreek seeds. – Use tomato pulp instead of fresh tomatoes for a thicker gravy. – Skip the cream if you prefer a lighter sauce, but it adds richness. – For color, use turmeric powder (though it won’t be as vibrant as Kashmiri chili).

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5. How do I adjust the spice level in butter chicken masala if I prefer it milder or hotter?

To adjust the spice level: – For milder flavor: Reduce the amount of green chilies, Kashmiri chili powder, or add a pinch of sugar to balance heat. You can also remove seeds from fresh chilies before using them. – For hotter flavor: Increase the number of green chilies, add more Kashmiri chili powder, or include a dash of cayenne pepper. For an extra kick, add a pinch of black pepper or a sprinkle of red pepper flakes. – For a smoky depth: Add a small amount of smoked paprika or a pinch of smoked salt to the marinade or gravy.