Chicken Butter Masala

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Chicken Butter Masala is a buttery and creamy gravy made of fresh tomatoes. We grill chicken in a tandoor or oven to perfection and then add into the gravy. This gravy is full of gorgeous flavours. Over a period of time I have developed a butter chicken gravy which is amazing flavour wise and at the same time is easy and takes less time then traditional made gravy.

My son loves to eat all types of chicken curries but his all-time favourite is butter chicken. I have been making it for a long time and it is really popular among my family and friends. My husband and I like to make this gravy for paneer and chicken but our process is quite different. He is of course quite detailed whereas I  try to make it in less time with much less effort. I  must share that results of both the processes are exactly the same: delightful chicken butter masala.

Here I am going to share my recipe, which is short, quick, and finger-licking good.

I have not used any colour for the chicken and gravy yet the colour is so beautiful and that’s what makes this curry special and quite different from any restaurant-made  Chicken Butter Masala. It is pure, fresh and made with love. Do try this recipe.


Fresh chicken -1 pound(I have used boneless thigh pieces but feel free to use any piece you want)

Ginger Garlic paste-1 table spoon

Kashmiri red chilli powder-1 teaspoon

Turmeric-1 teaspoon

Salt according to taste

Dry Fenugreek  leaves- 1 table spoon

Canola oil -1 table spoon.


We need to marinate the chicken for grilling.

Mix everything together and leave on the kitchen table for at least one hour.

Preheat the oven on     350c.

Grill chicken pieces till it is well done according to your liking.

Makhani gravy—-(Base )

4 medium size ripe tomatoes

1 medium size onion.

Put tomato and onion in a pressure cooker and cook till two whistles.

Remove the skin from tomato.

In a blender mix boiled onion and tomato. It will be a fine puree.

In a big pan add one table spoon of oil.

Add whole Garam Masala. Bay leaf – 2, Cinnamon stick – 2, Black cardamom, 2-star anise.

Add one teaspoon of fenugreek seeds

Let it crackle.

Add one teaspoon of ginger garlic paste.

Let it cook on the stove for like 40 45 minutes. Switch off the gas.

Let it cool for sometime.

Strain it with the help of a strainer.

Transfer this puree into a glass container and keep it in the refrigerator.

This will be the base of your makhani gravy for butter chicken or butter paneer.

The final garnish of Chicken Butter Masala ——

In a pan take one table spoon of oil.

Add one teaspoon of fenugreek seeds.

Add one teaspoon of ginger garlic paste.

Saute it for few minutes.

Add 2 cups of makhani gravy (base)

Add 1 teaspoon of tomato paste. ( I have used canned ones from Costco)

Add one teaspoon of Kashmiri chilli powder.

Add one teaspoon of dried fenugreek leaves.

Add salt.

Cook it for some time like 10-15 minutes on slow flame.

Add chicken.

Add one teaspoon of butter.

Cook it for few minutes.

Add one teaspoon of sugar to balance the flavour.

Taste the gravy. Adjust the salt.

Keep the consistency of the gravy according to your liking.

I have kept it a little thick because that’s how I like it.

Garnish it with one teaspoon of cream (optional)

Serve hot with Naan /Roti or Rice.

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