Butter Chicken Masala with Shivani's Butter Chicken Masala Spice

Butter Chicken Masala with Shivani's Butter Chicken Masala Spice


  • Boneless chicken (cut into 1⁄2 inch pieces 750 grams)

  • Option salt to taste

  • Butter 2 tbsp

For marinade:

  • Lemon 1 tsp

For Sauce:

  • Butter 4 tbsp

  • Butter Chicken Masala 1 tbsp

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Tomatoes (7-8 cut into small pieces)

  • Option salt to taste

  • Sugar 1 tbsp

  • Fresh cream 1/2 cup (coconut cream substitute)

  • 12-15 cashew nuts soaked in milk or water

Let's make it! How to make Butter Chicken


Step 1

Make the marinade. Cover chicken pieces and set them aside overnight in the refrigerator.

Step 2

Preheat the oven to 200°C/400°F. Bake chicken (after marinade) in preheated oven or a moderately hot oven for 20 minutes or until almost done. Baste with butter and change sides - cook for another 5 mins.

Step 3

To make the sauce, heat the butter in a non-stick pan. Add the ginger and garlic paste and sauté for two minutes. Add the tomato pieces and Butter Chicken Masala. (option to add salt).

Step 4

Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. When it starts looking mushy - turn off and cool down. Once cooled grind tomatoes along with cashew nuts that were soaked.

Step 5

Put the ground tomatoes back in the pot and cook with the chicken pieces. Simmer for five minutes and add the fresh cream (optional).  Add sugar to remove the sourness of tomatoes, also if you don’t like it spicy. Serve hot with roti/rice.

Your delicious meal is ready! 

All Shivani's Kitchen Spices are salt-free and gluten-free!  Proudly made in Nova Scotia.

All our spices can be found here or ordered online here. 

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