Nothing warms the soul quite like a rich, velvety curry on a chilly evening. This Butter Chicken Masala offers a perfect balance of aromatic spices and creamy texture, making it a restaurant-quality meal you can easily recreate in your own kitchen. Whether you are cooking for a special date night or simply craving comfort food, this dish is sure to become a household favorite.

Recipe Details

  • Yields: 2
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 60 min

Ingredients

  • 1/2 lb boneless chicken, cubed
  • 2 tbsp melted butter
  • 2 medium-sized onions, minced
  • 2 medium-sized tomatoes, pureed
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • 3 garlic cloves, minced/crushed
  • 1 tbsp ginger, minced/paste
  • 1 tbsp Garam Masala or Chicken Masala
  • 4 tbsp cream (or cashew paste)
  • 1 tbsp chili powder
  • 1/4 tbsp turmeric powder
  • 1/4 tbsp crushed fenugreek leaves
  • 1 small bunch of coriander leaves / cilantro, for garnish

Instructions

  1. In a mixing bowl, combine the cubed chicken with salt, pepper, a half-tablespoon of the ginger and garlic mixture, a half-tablespoon of chili powder, the turmeric, and the lemon juice. Stir the ingredients well to ensure the chicken is thoroughly coated, then let it marinate for one hour.
  2. Place the marinated chicken in the oven at a medium temperature and roast for 5 to 10 minutes. You want the meat to be about three-fourths of the way cooked at this stage.
  3. In a large pan, heat the butter and fry the minced onions until they become soft and translucent.
  4. Stir in the remaining ginger and garlic and sauté for one minute. Add the garam masala and cook for a few seconds longer, taking care to stir constantly so the spice paste does not burn.
  5. Pour in the tomato puree and add the salt and the remaining chili powder. Allow the sauce to simmer for approximately 5 minutes, stirring occasionally, until the mixture thickens and turns a deep, reddish-brown.
  6. Add the roasted chicken, the remaining butter, the fresh cream, and the crushed fenugreek leaves to the pan. Continue to cook for another 5 to 10 minutes until the chicken is completely cooked through.
  7. Taste and adjust the salt if necessary. Garnish the final dish with fresh coriander leaves and serve hot over a bed of rice or with a side of warm naan.

Tips for Success

For an alternative to heavy cream, you can use cashew paste to achieve a similar thickness and rich flavor. To get the best results, ensure the tomato base is simmered long enough to lose its raw acidity and reach a concentrated, dark color before adding the meat.

We hope you enjoy bringing these vibrant, spicy flavors to your dinner table tonight!