🍛 Chicken Butter Masala – The Ultimate Comfort Food from Indian Kitchens

 If you're a fan of rich, creamy, and flavorful curries, Chicken Butter Masala is one dish that never disappoints. Popular in Indian restaurants across the globe, this buttery delight combines tender chicken with a luscious tomato-based gravy, enriched with cream and aromatic spices. The best part? You can make this restaurant-style dish right in your own kitchen!

Today, I’m sharing my go-to recipe for Chicken Butter Masala, a tried-and-tested version that strikes the perfect balance of spice, sweetness, and richness.

📝 Ingredients

For the Marinade:

  • 500g boneless chicken, cut into bite-sized pieces

  • ½ cup thick curd (yogurt)

  • 1 tbsp ginger-garlic paste

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • 1 tsp garam masala

  • Salt to taste

For the Gravy:

  • 2 tbsp butter

  • 1 tbsp oil

  • 1 bay leaf

  • 4-5 cashew nuts

  • 2 medium onions, finely chopped

  • 2 medium tomatoes, pureed

  • 1 tbsp ginger-garlic paste

  • 1 tsp red chili powder (adjust to taste)

  • 1 tsp coriander powder

  • ½ tsp cumin powder

  • Salt to taste

  • 2 tbsp fresh cream

  • 1 tsp kasuri methi (dried fenugreek leaves)

  • Fresh coriander leaves, for garnish




🍳 Cooking Instructions

1. Marinate the Chicken

In a bowl, mix chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Cover and refrigerate for at least 30 minutes (longer the better — overnight works best).

2. Cook the Chicken

Heat 1 tbsp oil in a pan. Cook the marinated chicken on medium-high heat until it’s golden brown and almost cooked through. Remove and set aside.

3. Prepare the Gravy

In the same pan, add butter and a bay leaf. Toss in the cashew nuts and chopped onions. Sauté until the onions turn golden.

Add ginger-garlic paste and cook until the raw smell is gone. Then, stir in the pureed tomatoes and cook until the oil separates.

Add red chili powder, coriander powder, cumin powder, and salt. Mix well and let it simmer for a couple of minutes.

4. Blend for Smoothness (Optional)

For a creamy restaurant-style texture, let the masala cool a bit and blend it until smooth. Then return it to the pan.

5. Finish with Chicken and Cream

Add the cooked chicken to the gravy and let it simmer for 8–10 minutes. Add fresh cream and crushed kasuri methi. Mix gently and cook for 2–3 minutes more.

🌿 Garnish & Serve

Garnish with fresh coriander leaves and a swirl of cream. Serve hot with naan, roti, or steamed basmati rice.

💡 Tips for Extra Flavor:

  • Marinate the chicken overnight for deeper flavor.

  • Use fresh cream for richness or cashew paste as a dairy-free alternative.

  • For smoky flavor, use the dhungar method by placing a hot charcoal piece in a small bowl in the curry, adding a drop of ghee, and covering it for a minute.

❤️ Final Thoughts

Chicken Butter Masala isn’t just a dish—it’s comfort in a bowl. Whether you're making it for a family dinner or a special gathering, it always hits the right note. Give this recipe a try and bring the magic of Indian flavors to your table.

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