Tender chicken simmers in a creamy, spiced tomato curry to make butter chicken masala. The popular restaurant meal is perfect for a cozy night in or dinner party with friends. Curry lovers, don’t miss out on chana chicken or chicken kaleji!
What is Butter Chicken?
Butter chicken, or murgh makhani, originates from Delhi and was created by the chefs at the famous Moti Mahal restaurant. According to the story, this iconic dish was a happy accident when they combined leftover tandoori chicken with tomatoes, aromatics, warm curry spices, cream, and, you guessed it– butter to prevent the chicken from going to waste. This little oopsie resulted in butter chicken masala as we know it– a flavorful dish that is now a staple of Indian cuisine and restaurant menus worldwide.
What is Butter Chicken Masala Made Of?
- Marinade: Marinate the chicken in a mixture of ginger paste, garlic paste, kosher salt, plain yogurt, and Kashmiri chili powder (paprika).
- Chicken: I prefer boneless chicken thighs for their velvety texture and flavor.
- Ghee: Sear the marinated chicken in ghee or oil until golden brown.
- Whole Spices: Toast green cardamom pods and a cinnamon stick to enhance their aromatic flavor.
- Onion: Sauté white or yellow onions to create a flavorful base for the curry.
- Garlic: Deepen the flavor by adding four fresh garlic cloves.
- Ground Spices: Butter chicken is a meal known for its richly spiced flavor. Season with ground cumin, turmeric powder, garam masala, dried fenugreek leaves, and Kashmiri chili powder (paprika).
- Tomatoes: Cook fresh tomatoes with the onions to create a flavorful curry for the chicken to simmer. You can use canned tomatoes if you’re in a hurry.
- Butter: Splurge for high-quality unsalted butter since it’s central to the dish. Using unsalted butter also gives you more control over the saltiness.
- Heavy Cream: A splash of heavy cream is the perfect way to finish the smooth, creamy curry.
Additions and Substitutions
- Repurpose leftovers. Like its creation, this meal is a great way to use leftover chicken from a previous meal, such as tandoori chicken tikka or baked tandoori chicken. Use leftover turkey from tandoori turkey or repurpose air fryer paneer for a tasty variation. Since they are already seasoning, you can skip the marinating process and start in on the curry. Let the ingredients simmer until they combine.
- Try a different protein. Replace chicken thighs with boneless chicken breast, or try tofu or paneer if you need a vegetarian option.
- Crank up the heat. Temper green chiles like jalapeño, serrano, or Thai chili peppers with whole spices and replace Kashmiri chili powder with red chili powder (cayenne powder) if you prefer spicy butter chicken masala.
How to Make Butter Chicken Masala
The full recipe with measurements is in the recipe card below.
Prepare the Chicken
Step 1: Combine the chicken pieces with ginger and garlic paste, Kashmiri chili powder, kosher salt, and yogurt in a mixing bowl. Cover and marinate for 6 hours (at least 30 minutes).
Step 2: Warm the ghee in a large skillet and fry the marinated chicken over medium heat until they are golden brown, for about 15 minutes. Set the chicken aside.
How do you know when the chicken is done?
You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest piece of chicken.
Cook the Butter Chicken Masala
Step 1: In the same pan, temper the green cardamom pods and a cinnamon stick in 1½ tablespoons of butter until they sputter.
Step 2: Add the onions and sauté until they become translucent, then stir in the garlic and ginger. Cook for one minute.
Step 3: Add the Kashmiri chili powder, one tablespoon of garam masala, ground cumin, kosher salt, turmeric powder, and chopped tomatoes. Simmer for 5-7 minutes.
Step 4: Remove the cinnamon stick and process the mixture using an immersion blender until smooth.
Preparation Tip
Transfer the masala to a blender in batches if that’s what you have available.
Step 5: Return the mixture to the pan. Lower the heat and stir in the butter and heavy cream until well incorporated.
Step 6: Nestle the chicken into the pan. Gently simmer for 5-7 minutes.
Step 7: Sprinkle 1 teaspoon of garam masala and 1 teaspoon of dried fenugreek leaves over the top. Stir and simmer for one minute.
Expert Tips
- Marinate the chicken. Marinate the chicken for 6-24 hours for the best results, but at least 30 minutes if you’re short on time.
- Add dairy at the end. Stir in unsalted butter and heavy cream at the end of cooking over low heat to prevent scorching.
If you enjoy butter chicken masala, try more Indian recipes from Jamil Ghar!
Serving Suggestions
- Rice: Basmati Rice, Jeera Rice, Pulao, Cauliflower Rice
- Bread: Naan, Chapati, Roti
- Salad: Chickpea Tahini Salad, Avocado Cucumber Tomato Salad, Kachumber Salad, Cucumber Carrot Salad
- Sauce: Raita, Chutney, Serrano Crema
- Drink: Indian Mango Lassi
What To Do With Leftovers
- Refrigerate: Store leftover chicken in an airtight container for 3-4 days.
- Freeze: Let the butter chicken masala cool and transfer it to a freezer-safe container or bag. Butter chicken will freeze for 4-6 months.
- Thaw: Defrost the leftover curry in the refrigerator overnight.
- Reheat: Warm the leftover butter chicken masala in a saucepan over medium heat for the best results.
Frequently Asked Questions
Is butter chicken and butter chicken masala the same?
Butter chicken and butter chicken masala refer to the same dish. The term ‘masala’ is the ‘curry’ or saucy component of the dish.
What is the difference between chicken tikka masala and butter chicken masala?
Chicken tikka masala and butter chicken masala are both popular dishes, but they have distinct differences.
Traditional chicken tikka masala is more of a British dish than Indian dish. It often combines boneless chicken marinated in spices and yogurt, then grilled or roasted. The cooked chicken simmers in a rich tomato-based sauce with spices like cumin, coriander, and garam masala. The final dish is creamy and slightly spicy, with a smooth texture and a tangy tomato flavor.
However, butter chicken masala is mild and creamy. Tender chunks of boneless chicken simmer in a tomato-based sauce flavored with butter and heavy cream, giving the dish a velvety texture.
Can I make butter chicken masala in the Instant Pot?
1. Marinate the chicken.
2. Warm the ghee in the Instant Pot in saute mode and sear the chicken pieces for 10-15 minutes, until they turn golden brown. Set the chicken aside.
3. Add more ghee (as needed) to the Instant Pot. Toast the green cardamom pods and a cinnamon stick until they sputter. Add the onions and sauté until they become translucent, then stir in the garlic and ginger. Cook for one minute.
4. Add the Kashmiri chili powder, one tablespoon of garam masala, ground cumin, kosher salt, turmeric powder, and chopped tomatoes. Simmer for 5-7 minutes.
5. Remove the cinnamon stick and puree the mixture with an immersion blender until smooth.
6. Transfer the chicken to the Instant Pot and secure the lid. Set the Instant Pot to manual pressure for 5 minutes, then let it naturally release for 5 minutes before releasing the venting valve.
7. Stir in the butter and heavy cream until well incorporated. Simmer in saute mode for 5 minutes, stirring regularly.
8. Sprinkle 1 teaspoon of garam masala and 1 teaspoon of dried fenugreek leaves over the top. Stir and simmer for one minute.
More Curry Recipes:
Butter Chicken Masala
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- ¼ teaspoon kosher salt
- ¼ cup plain yogurt
- 1 tablespoons Kashmiri chili powder or paprika
- 1½ pounds boneless chicken thighs, cut into 1-inch pieces
- 2 tablespoons ghee
- 1 cinnamon stick
- 1 teaspoon green cardamom, lightly crushed
- 1 yellow onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 -inch knob of ginger, grated
- 1 tablespoon Kashmiri chili powder or paprika
- 1 tablespoon garam masala, divided, (plus one teaspoon)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon turmeric powder
- 4-5 medium Roma tomatoes, roughly chopped
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
- 1 teaspoon dried fenugreek leaves
- ¼ cup cilantro leaves, finely chopped, to garnish
- 1-2 tablespoons plain yogurt, for garnish
For the Chicken:
- Combine the chicken pieces with ginger and garlic paste, Kashmiri chili powder, kosher salt, and yogurt in a mixing bowl. Cover and marinate for 6 hours (at least 30 minutes).
- Warm the ghee in a large skillet and fry the marinated chicken over medium heat until they are golden brown, for about 15 minutes. Set the chicken aside.
For the Masala:
- In the same pan, temper the green cardamom pods and a cinnamon stick in 1½ tablespoons of butter until they sputter. Add the onions and sauté until they become translucent, then stir in the garlic and ginger. Cook for one minute.
- Add the Kashmiri chili powder, one tablespoon of garam masala, ground cumin, kosher salt, turmeric powder, and chopped tomatoes. Simmer for 5-7 minutes.
- Remove the cinnamon stick and process the mixture using an immersion blender until smooth.Tip: Transfer the masala to a blender in batches if that's what you have available.
- Return the mixture to the pan. Lower the heat and stir in the butter and heavy cream until well incorporated. Then, nestle the chicken into the pan. Gently simmer for 5-7 minutes.
- Sprinkle 1 teaspoon of garam masala and 1 teaspoon of dried fenugreek leaves over the top. Stir and simmer for one minute.
- Marinate the chicken. Marinate the chicken for 6-24 hours for the best results, but at least 30 minutes if you’re short on time.
- Add dairy at the end. Stir in unsalted butter and heavy cream at the end of cooking over low heat to prevent scorching.
Michelle
Sunday 8th of January 2023
I'd never made Butter Chicken before, so I did a lot of searching before landing on this recipe. It was perfect. Thank you so much!
Tressa Jamil
Sunday 8th of January 2023
I am always so excited to here feedback and I am glad the butter chicken recipe worked for you! Thanks for taking the time to leave a comment and rating!
RJ
Saturday 14th of May 2022
Very delicious. A favorite for kids and grownups alike.
Tressa Jamil
Sunday 12th of June 2022
I am glad to hear your kids enjoyed it; this recipe is my sons favorite.
Calee Cortes
Sunday 6th of March 2022
This is genuinely my favorite food and I love the breakdown and explanations for the instructions-so good!
Tressa - Jamil Ghar Team
Sunday 6th of March 2022
I am glad to hear that our step-by-step was helpful for you, and it's one of our favorites too!