Butter Chicken Masala
Summary
- This recipe guides you through making a rich and creamy Butter Chicken Masala. It involves marinating boneless chicken, pan-frying it, and then simmering it in a flavorful, smooth tomato-cashew gravy, finished with cream and honey for a balanced taste.
All Ingredients - For Chicken Marination
- Boneless chicken 450 gms
- Lemon juice 1/2 lemon
- Ginger garlic paste 1 tbsp
- Salt to taste
All Ingredients - For Marinade Spice Mix
- Mustard oil 2 tbsp
- Kashmiri chilli powder 1/2 tbsp
- Hung curd 4 tbsp
- Roasted cumin powder 1/2 tsp
- Kasuri methi 1/2 tsp
- Coriander powder 1/2 tsp
- Aam chur powder 1/2 tsp
- Black salt 1/2 tsp
- Cardamom powder 1/2 tsp
All Ingredients - For Frying Chicken
- Oil 1 tbsp
- Butter 1 tbsp
All Ingredients - For Gravy Base
- Butter 3 tbsp
- Bay leaf 1
- Cinnamon 1 inch
- Green cardamom 2
- Cloves 2
- Peppercorns 1/2 tsp
- Kashmiri chillies 4
- Ginger 1/2 inch
- Garlic cloves 4
- Kasuri methi 1/2 tsp
- Cashew nuts 10
- Salt to taste
- Sugar 1/4 tsp
- Onion 1
- Tomatoes 2
- Water 1 cup
All Ingredients - For Tempering and Finishing Gravy
- Oil 2 tbsp
- Butter 3 tbsp
- Kashmiri chilli powder 1/2 tbsp
- Roasted cumin powder 1/2 tsp
- Kasuri methi 1 tsp
- Fresh cream 2 tbsp
- Honey 1 tbsp
- Garam masala 1/2 tsp
Tools You'll Need
- Pan
- Pot
- Wok
- Blender
- Bowl
- Whisk
- Strainer
- Spatula
Plan Ahead
Up to 4 hrs of hands-off time you can shift to earlier.
- Step 3 · Refrigerate4 hrs
…infuse a smoky flavor. After 15 minutes, remove the charcoal vessel. Refrigerate the chicken for 4 hours.
Don't have an ingredient? Try these swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine 450 gms of boneless chicken with the juice of 1/2 lemon, 1 tbsp ginger garlic paste, and salt to taste. Mix well to ensure the chicken is evenly coated. for .
Step 2: Prepare the Marinade Spice Mix
In a separate bowl, add 2 tbsp mustard oil, 1/2 tbsp Kashmiri chilli powder, 4 tbsp hung curd, 1/2 tsp roasted cumin powder, 1/2 tsp crushed kasuri methi, 1/2 tsp coriander powder, 1/2 tsp aam chur powder, 1/2 tsp black salt, and 1/2 tsp cardamom powder. well to form a smooth, vibrant paste.
Step 3: Combine Chicken with Spice Mix and Smoke
Add the chicken from Step 1 to the prepared spice mix. Coat the chicken pieces thoroughly. Place a small steel vessel in the center of the chicken, add a burning charcoal, and pour 1 tsp ghee over it. Immediately cover the bowl and for to infuse a smoky flavor. After , remove the charcoal vessel. Refrigerate the chicken for .
Step 4: Pan-Fry the Chicken
Heat 1 tbsp oil and 1 tbsp butter in a pan over medium-high heat. Once the butter melts and sizzles, add the chicken pieces to the pan. Cook on high flame for until they brown. Flip the chicken pieces, the flame to low, and cook for another until they are cooked through and have a nice char. Remove the fried chicken and keep it aside.
Step 5: Prepare the Gravy Base
In the same pan, add 3 tbsp butter. Once melted, add 1 bay leaf, 1 inch cinnamon stick, 2 green cardamom pods, 2 cloves, 1/2 tsp peppercorns, and 4 Kashmiri chillies. for a minute until aromatic. Add 1/2 inch chopped ginger, 4 chopped garlic cloves, 1/2 tsp kasuri methi, 10 cashew nuts, salt to taste, and 1/4 tsp sugar. for another minute. Add 1 chopped onion and for until translucent. Finally, add 2 chopped tomatoes and 1 cup water. Mix well, cover, and cook for until the tomatoes soften. Let the mixture cool completely.
Step 6: Blend and Strain the Gravy Base
Transfer the cooled gravy base mixture to a blender and blend until completely smooth. Strain the blended puree through a fine-mesh sieve into a bowl to remove any coarse particles, pressing with a spatula to extract all the liquid. Add 300 ml of water to the blender jar to rinse out any remaining puree and pour it through the strainer as well. Keep the strained puree aside.
Step 7: Assemble and Finish the Butter Chicken
In a large pot or wok, heat 2 tbsp oil and 3 tbsp butter. Add 1/2 tbsp Kashmiri chilli powder and 1/2 tsp roasted cumin powder. Mix well and cook for a few seconds until the oil turns red. Pour in the strained puree and mix thoroughly. Bring the gravy to a boil on high flame for . Skim off any scum (foamy layer) that rises to the surface. Add the fried chicken pieces to the gravy and mix. Cook for on medium flame, stirring occasionally, until the gravy thickens and the chicken is fully cooked. Stir in 1 tsp crushed kasuri methi, 2 tbsp fresh cream, 1 tbsp honey, and 1/2 tsp garam masala. Mix everything well and serve hot.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerateup to 4 hours
Refrigerate the chicken for 4 hours.
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