Chicken Butter Masala

Butter Chicken or Chicken Butter Masala is one of the most popular curries in any Indian restaurant worldwide. This favorite Indian delicacy is very easy to make. You don’t have to hop into a restaurant whenever you feel like having butter chicken.

This Butter Chicken recipe is one of the tastiest you’ll ever try, with aromatic golden chicken chunks in an exquisite creamy curry sauce. You’ll enjoy how simple it is to make at home, especially with garlic butter rice or fresh baked Naan bread.

What is Chicken Butter Masala?

Butter Chicken is extremely simple to cook, with tender and juicy chicken owing to a delightfully spiced yogurt marinade. The curry sauce is incredible!

Chicken Butter Masala is assumed to have first appeared in the Northern part of India. Chicken Butter Masala, also known as murgh makhani, means chicken with butter. The addition of cream to a buttery gravy gives the curry sauce a silky smooth, rich texture. Unfortunately, restaurants use enormous amounts of butter, which can leave you feeling bloated or uncomfortable.

I know you all enjoy food with robust, gorgeous flavors, and nothing beats settling down to a wonderful, terrific curry to end a hectic day. The aromas alone will transport you to another dimension. So, here is the tastiest and simplest chicken butter masala recipe to full fill your cravings.

Notable Ingredients at a Glance

Chicken: Use skinless bone-in chicken thighs or boneless chicken. To enhance the flavor, make sure to marinate the chicken first, then pan-fried, and finally cook it in the gravy.

Onion: Some recipes skip onions, but I prefer onions to balance the flavor. You can also use onion powder.

Ginger-Garlic Paste: You can use either store-bought or homemade ginger and garlic paste. I use organic minced ginger and garlic.

Tomato Sauce/Ketchup: It’s not a mandatory ingredient, but it has the perfect blend of sweet, salty, and tart and adds a little something extra to the dish.

Spices: The spices play a crucial role. Thus, add the spices wisely. For example, I have used chili powder or paprika, dried Fenugreek leaves (found in Indian stores), garam masala powder, and cumin in this recipe.

Greek yogurt: Greek yogurt or hung curd acts as a tenderizer and aids in the adhesion of the spices to the chicken.

Butter: Butter chicken, contrary to common perception, does not require a lot of butter. The smooth tomato sauce, cashews, and a touch of cream provide the butteriness.

Cashew: Cashew adds flavor and creaminess without all of the added fat that may sometimes become too much and cause bloating. The cashews soften as they cook with the tomatoes, making them very easy to combine later. You can use heavy cream as well.

Sugar: The addition of sugar is optional as the ketchup mainly imparts the sweetness. You can add a little if the dish asks for it.

Cilantro: You can use cilantro for garnishing, but it is optional.

How to prepare Chicken Butter Masala?

Begin by combining the chicken with all the spices and yogurt. Then, marinate it for an hour or two.

On medium heat, cook the onions in the oil or butter until they are gently brown or for about 3-4 minutes. Keep it aside. You can skip this part if you are using onion powder.

Take a large skillet or medium pot and add butter and oil in half-half proportion. If you are using onion powder, add it and cook for 30 seconds. Next, add ginger-garlic paste and cook for 30 seconds.

Add the marinated chicken and cook until the color darkens and the oil starts leaving the sides.

Then add the tomato sauce or ketchup and the fenugreek leaf.

Cook for 8-10 minutes by stirring regularly. End by adding the heavy cream or cashew paste. If desired, garnish with cilantro.

Serve hot with Basmati rice or flatbread.

Some Expert Tips for Preparing Chicken Butter Masala

• Marination is essential; it adds flavor to the chicken, making every bite delicious. So, do not skip it.
• You may create all of the dish’s components ahead of time: pan-fried chicken (1 day ahead), makhani sauce (2-3 days ahead or frozen up to 3 months earlier), and simply simmer the chicken in the sauce the day before serving.
• Chicken thighs work best in this recipe because they stay moist until the end of the cooking procedure, whereas breasts can dry up.

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