Chicken Butter Masala

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Have you ever tried Restaurant style Butter chicken masala at home? It's easy with this simple butter chicken recipe.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • Chicken breast - 1 (boneless)
  • Dahi - 1/2 cup
  • Ginger-garlic paste - 2 tbsp
  • Tandoori colour - a pinch
  • Jeera powder - 2 tsp
  • Red chilli powder - 1/2 tbsp
  • Onion - 1 medium sized, cut finely
  • Haldi powder - 1/4 tsp
  • Tomato puree - 3/4 cup
  • Tomato - 1 small
  • Broken cashew nuts - 1 tbsp
  • Kasoori methi leaves (dried) - a pinch
  • Fresh cream - 2 to 3 tbsp
  • Salt to taste
  • Butter - 2 tbsp

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.