Indian Butter Chicken Masala

Butter chicken


I followed the recipe from this site( with tiny adaptation.


  • 500 gm of chicken upper leg (or 250 gm boneless chicken)
  • 2 onions, minced
  • 4 chilis(optional, because I like very spicy food)
  • tomato, pureed (I only had small cherry tomato, also nice)
  • 1 tbsp of tomato paste or sauce
  • 1 tbsp of butter 
  • 1 tsp of minced garlic
  • 1 tsp of minced ginger
  • 2 tsp of coriander powder 
  • 1 tsp of chilli powder 
  • 1 tsp of garam masala
  • 1 cup of milk
  • 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
  • 1-2 tsp salt (adjust to taste)
  • 1/4 tsp of turmeric powder

(coriander powder, garam masala and turmeric powder from Asian supermarkt)
Butter chicken 1

  • Marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder for 30 min
  • Heat the butter in a pan and add the minced onions. Fry until golden brown
  • Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
  • Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
  • Thrown in the chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
  • When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
  • When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil
  • Adjust salt, garnish with the coriander leaves, and remove from fire
  • Serve hot with tawa naan, vegetable pulao, or jeera rice



2 Comments (+add yours?)

  1. purdyhalie
    Dec 19, 2014 @ 00:45:26

    This looks very tasty!


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