Chicken Butter Masala

Recipe by
Total Time:
30-45 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Chicken Butter Masala

  • Cut chicken into small pieces.
  • In a bowl, put in the chicken pieces, and add half the dahi, salt to taste, a pinch of haldi, red chilli powder, a pinch of tandoori colour, and a little ginger-garlic paste. Mix well and set aside to marinate for 20 to 30 minutes.
  • Meanwhile, in a blender, blend the tomato, dahi, and cashew nuts until the cashew nuts are finely ground.
  • In a thick-bottomed pan, melt the butter and add the finely chopped onions.
  • Fry the onions till transparent.
  • Then add the ginger-garlic paste and fry till the raw smell goes away.
  • Then add the tomato puree and the dry masalas, and keep stirring the mixture on low flame for a while.
  • Then add the marinated chicken pieces, and fry well till the oil separates.
  • Then add the tomato, cashew nut, and yoghurt mixture and mix well.
  • Cover and cook on low flame, stirring in between so that the cashew nuts don't stick to the bottom, until the chicken is cooked.
  • Lastly, add the methi leaves and cream and stir. Cover and turn off the flame.
  • Serve hot with naan or rotis.