Butter Chicken Masala


  • Boneless chicken cut into 11⁄2 inch pieces 750 grams

  • Salt to taste

  • Butter 2 tablespoons

For marinade

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Butter Chicken Masala – 2 teaspoons

  • Sugar 1 teaspoon

  • Salt to taste

For Curry/Gravy

  • Butter 2 tablespoons

  • Butter Chicken Masala 1/2 tbsp

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Tomato 7-8 cut into small pieces

  • Salt to taste

  • Sugar 1 tablespoons

  • Fresh cream 1/2 cup

  • 6-7 cashew nuts soaked in milk or water

How to make Butter Chicken


Step 1

Apply a mixture of Butter Chicken masala and salt to the chicken pieces and set aside over night in the refrigerator.

Step 2

Preheat the oven to 200°C/400°F/Gas. Cook in the preheated oven or a moderately hot tandoor for 15 minutes or until almost done. Baste with butter and change the sides cook for another two mins.

Step 3

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

Step 4

Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. When you start getting the mushy look time to turn off the tomatoes and let them cool down. Once cooled grind tomatoes along with cashew nuts which were soaked.

Step 5

Put the ground tomatoes back to pot and let it cook now with the chicken pieces. Simmer for five minutes and add the fresh cream (optional). Add sugar at the end if you don’t like spicy. Serve hot with roti/rice.