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Butter Masala Chicken Recipe
Ash Tyrrell

Butter Masala Chicken Recipe

I’ve made butter chicken so many times now that it feels like second nature, but I still get excited every single time. The first time I tried this version, I couldn’t believe how creamy, flavorful, and restaurant-worthy it turned out in my own kitchen.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 kg boneless chicken cut into bite-sized pieces – chicken thighs stay juicier than breasts.
  • 1 cup yogurt – helps tenderize the chicken during marination.
  • 1 tablespoon lemon juice – adds a fresh tangy lift.
  • 2 teaspoons garam masala – for warm aromatic depth.
  • 1 teaspoon turmeric powder – adds golden color and mild earthiness.
  • 1 teaspoon chili powder – adjust for spice preference.
  • Salt to taste – enhances all the flavors.
  • 2 tablespoons vegetable oil – for sautéing the chicken.
  • 1 large onion finely chopped – forms the base of the sauce.
  • 2 teaspoons ginger-garlic paste – the flavor backbone of Indian cooking.
  • 3 tomatoes pureed – use fresh or canned for consistent sweetness.
  • 2 tablespoons unsalted butter – gives the dish its signature richness.
  • 1 teaspoon cumin seeds – adds a warm nutty aroma.
  • 1 teaspoon ground coriander – blends well with tomatoes.
  • 1 teaspoon ground cumin – boosts savory depth.
  • 1 teaspoon chili powder – for color and mild heat.
  • 1 teaspoon sugar – balances acidity from the tomatoes.
  • ½ cup heavy cream – creates that silky-smooth sauce.
  • Fresh cilantro chopped – for garnish and freshness.

Method
 

  1. Combine yogurt, lemon juice, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces, coat well, and let them marinate for at least 30 minutes. This step is key for tenderness and flavor.
  2. Heat oil in a skillet and sear the marinated chicken on high heat for 2–3 minutes per side until lightly browned. Remove from the pan and set aside; the chicken will finish cooking in the sauce.
  3. In the same skillet, melt butter and add cumin seeds. Sauté onions until soft and golden. Stir in ginger-garlic paste and cook until fragrant. Add pureed tomatoes, ground coriander, ground cumin, chili powder, and sugar. Simmer until the mixture thickens and turns deep red.
  4. Once the tomato mixture cools slightly, transfer it to a blender and blend until completely smooth. This step gives the butter chicken its signature velvety texture.
  5. Return the sauce to the skillet. Add heavy cream, adjust seasoning with salt, and stir in the seared chicken. Let it simmer for 10 minutes so the chicken absorbs the flavors.
  6. Finish with fresh cilantro and an extra drizzle of cream if desired. Serve hot with naan, roti, or basmati rice.

Notes

  • Marinate overnight for deeper flavor.
  • Use ripe Roma tomatoes or canned tomatoes for balanced sweetness.
  • Never skip kasuri methi (dried fenugreek leaves) — it’s the secret restaurant touch.
  • For an authentic smoky taste, try the charcoal smoking method before serving.