Butter Chicken Masala – 75-Minute Recipe
Butter Chicken Masala is a velvety, comforting dish that balances rich creaminess with aromatic spices. The tender chicken is marinated in yogurt and spices, then simmered in a tomato‑cashew gravy finished with cream and butter for a silky finish.
Recipe by Swadish· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
1 hr 15 min estimated total time for 4 servings.
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Ingredients
- 1 tsp cumin seeds
- 5 green cardamoms
- 2 inches cinnamon stick
- 1 onion
- 1 tbsp ginger
- 1 tsp cumin powder
- 0.42 cup double cream
- 1 tbsp butter
- to taste sliced ginger
- to taste chopped coriander leaves
Marinade
- 1 1/10 lb chicken
- 3 1/2 oz yogurt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tsp turmeric powder
- 3 tsp Kashmiri chilli powder
- 2 tsp Kasuri methi
- 1 tbsp lemon juice
- 2 tsp salt
- 7 tbsp oil
Gravy
- 7 tbsp oil
- 1 4/5 oz peeled garlic
- 1 4/5 oz peeled ginger
- 7 1/10 oz tomato puree
- 1 4/5 oz cashew nuts
- 3 tsp Kashmiri chilli powder
- 7 tsp coriander powder
- 2 green chillies
- to taste coriander stems
- 1 tsp sugar
- 2 tsp salt
- 0.42 cup warm water
Instructions
- 1Prepare the marinade: In a large bowl combine chicken pieces, yogurt, ginger paste, garlic paste, turmeric, Kashmiri chili powder, Kasuri methi, lemon juice, salt, and 3‑4 tbsp of oil. Mix thoroughly, cover, and refrigerate for at least 30 minutes.
- 2After marinating, set chicken aside at room temperature while you build the gravy.
- 3Heat 3‑4 tbsp oil in a heavy‑bottomed pan over medium heat. Add cumin seeds, whole green cardamom pods, and cinnamon stick; sauté 30 seconds until fragrant.
- 4Add the peeled garlic and peeled ginger; stir‑fry 1 minute.
- 5Stir in the finely chopped onion; cook 5‑6 minutes, stirring occasionally, until golden brown.
- 6Add the ginger paste (1 tbsp), garlic paste, Kashmiri chili powder, turmeric, coriander powder, and cumin powder; sauté 1‑2 minutes until the spices release their aroma.
- 7Incorporate tomato puree, ground cashew nuts, sliced green chilies, coriander stems, sugar, and the remaining salt. Cook, stirring, for 4‑5 minutes until the oil begins to separate from the masala.
- 8Pour in 100 ml warm water, bring to a gentle simmer, and let the gravy cook 10 minutes, adjusting thickness as desired.
- 9Add the marinated chicken (including any leftover marinade) to the pan. Cover and simmer 15‑20 minutes, stirring occasionally, until the chicken is cooked through and tender.
- 10Reduce heat to low; stir in double cream and butter, and sprinkle the remaining 1‑2 tsp Kasuri methi. Cook 3‑5 minutes, allowing the sauce to become silky.
- 11Taste and adjust seasoning with extra salt or a pinch of sugar/honey if needed.
- 12Garnish with sliced ginger and chopped coriander leaves. Serve hot with naan, rice, or roti.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Refrigerate the chicken with yogurt and spices for at least 30 minutes before cooking.
Build Flavor Early
Sauté cumin seeds, cardamom, and cinnamon for 30 seconds before adding garlic and ginger.
Finish with Cream and Butter
Stir in double cream and butter on low heat and cook 3‑5 minutes for a silky sauce.
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Frequently asked questions
- How long does it take to make Butter Chicken Masala?
- About 1 hour 15 minutes in total: 45 minutes of prep and 30 minutes of cooking.
- How many servings does this Butter Chicken Masala recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Butter Chicken Masala recipe come from?
- It was shared by Swadish on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.