Chicken butter masala (Restaurant style)

Chicken butter masala is a popular Indian dish that consists of chicken cooked in a creamy tomato-based sauce. The chicken is typically marinated in a mixture of spices and yogurt before being cooked in a tandoor oven or on a stovetop. The sauce is made from a combination of butter, tomato puree, cream, and a variety of spices such as garam masala, turmeric, and cumin.

The dish is typically served with rice or naan bread and is a favorite in Indian restaurants around the world. It is believed to have originated in the northern Indian state of Punjab and is often referred to as “murgh makhani” in Hindi.

Butter chicken masala can be made with a variety of ingredients depending on personal preference, and there are many variations of the dish. Some recipes use cashew nuts or almonds to thicken the sauce, while others add a touch of honey or sugar to balance out the spices. Ultimately, the key to a good butter chicken masala is to balance the creamy tomato sauce with the spices and tender chicken, resulting in a delicious and satisfying meal.


  • 500g boneless chicken
  • 2 tbsp ghee or butter
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • Salt, to taste
  • Fresh coriander leaves, chopped (optional)


  • 1/2 cup yogurt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt, to taste


  1. Cut the chicken into bite-sized pieces and marinate in yogurt and spices for at least 1 hour.
  2. Heat ghee or butter in a pan and sauté the onions until they turn translucent. Add the ginger and garlic and fry for another minute.
  3. Add the tomato puree, tomato paste, and all the spices, and cook for 5-7 minutes until the mixture thickens and the oil starts to separate.
  4. Add the marinated chicken and fry for 10-12 minutes, until cooked through.
  5. Add the heavy cream and stir well, cooking for another 5 minutes.
  6. Add salt to taste and garnish with fresh coriander leaves (optional).
  7. Serve hot with rice or naan bread. Enjoy!

Note: You can adjust the spice level to your taste by adding more or less red chili powder. You can also make this dish vegetarian by substituting the chicken with paneer or mixed vegetables.

Chicken butter masala

Serving suggestions

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