When it comes to comfort food, few dishes rival the richness, warmth, and deliciousness of Butter Chicken Masala.
Originating from the vibrant kitchens of India, this iconic dish combines tender chicken in a luxurious, creamy, spiced tomato sauce. Its mild heat, balanced with a generous dose of butter and cream, creates a symphony of flavors that’s simply irresistible. Whether served with naan, rice, or even a warm paratha, Butter Chicken is always a crowd-pleaser!
So, if you’re craving something indulgent yet easy to make at home, here’s your ultimate guide to cooking the perfect Butter Chicken Masala that will have everyone asking for seconds.
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken, cut into bite-sized cubes (preferably chicken thighs for extra tenderness)
- 1/2 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon red chili powder (adjust based on your spice tolerance)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
For the Butter Chicken Masala Gravy:
- 2 tablespoons butter (the star of this dish!)
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed (or 1 cup canned tomato puree)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro (coriander) leaves, chopped (for garnish)
- A squeeze of lemon juice (optional, for added freshness)
How to Make Butter Chicken Masala:
1. Marinate the Chicken:
The key to tender, flavorful Butter Chicken lies in the marinade. In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, and a pinch of salt. Mix everything well until it forms a thick paste. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes—ideally, let it marinate for a few hours (or overnight) to allow the flavors to deeply infuse the chicken.
2. Cook the Chicken:
Heat a non-stick pan or skillet over medium-high heat and add a drizzle of oil. Once the oil is hot, cook the marinated chicken pieces in batches, allowing them to brown slightly on all sides. The chicken doesn’t need to be fully cooked at this stage since it will simmer in the gravy later. Set the partially cooked chicken aside.
3. Prepare the Gravy:
Now for the magic that makes this dish so irresistible—the creamy gravy. In the same pan, melt the butter and add the cumin seeds. Once they start to sizzle, add the chopped onions and sauté them until they turn golden brown and soft. This caramelization process builds a rich flavor base.
Add the ginger-garlic paste and sauté for another 1-2 minutes until fragrant. Now, add the pureed tomatoes and cook for about 5-7 minutes, stirring occasionally. You’ll start to notice the oil separating from the tomato mixture—this is a sign that the base is ready!
4. Spice It Up:
It’s time to bring in the spices. Add the red chili powder, turmeric powder, coriander powder, and garam masala. Stir well to combine, allowing the spices to bloom and coat the tomato mixture. Let this cook for another 2-3 minutes. The mixture will deepen in color and start to thicken.
5. Add the Chicken:
Now, return the partially cooked chicken to the pan, along with any juices that may have accumulated. Stir to coat the chicken in the masala sauce. Add a little water (about 1/4 cup) to help form a smooth sauce. Let the chicken simmer for about 10-15 minutes, or until it’s fully cooked through and tender. You’ll notice the chicken soaking up all the delicious flavors of the gravy.
6. Finish with Cream:
Once the chicken is cooked, reduce the heat to low and add the heavy cream. Stir gently to combine, turning the gravy a rich, creamy golden hue. This is the moment when your Butter Chicken Masala becomes luxuriously velvety. Taste the sauce and adjust the salt and spice levels as needed. For an extra zing, you can add a squeeze of lemon juice.
7. Garnish and Serve:
Garnish with fresh cilantro leaves for a burst of freshness and color. Serve your Butter Chicken Masala hot with naan, steamed basmati rice, or even a warm paratha. Don’t forget to serve with a side of tangy pickles and a cooling yogurt raita to balance the heat!
Why You’ll Love Butter Chicken Masala:
There’s something truly magical about the marriage of spices, butter, and cream in Butter Chicken Masala. The sauce is the star of the show—it’s rich, indulgent, and full of layers of flavor. The chicken is so tender, it practically melts in your mouth. The buttery, slightly tangy gravy coats the chicken perfectly, making every bite a heavenly experience.
Butter Chicken is a dish that transcends cultural boundaries and is loved by people worldwide. It’s creamy, aromatic, mildly spicy, and utterly comforting. Whether you’re serving it for a family dinner or a special occasion, it’s sure to be a hit with everyone at the table.
Tip: To make this dish even more flavorful, let it sit for a while before serving. The flavors continue to develop, and the dish tastes even better the next day!
