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Butter Chicken
This creamy butter chicken masala curry is a delicious chicken curry made with bite-sized pieces of seasoned chicken simmered in a creamy and rich tomato sauce.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Indian, Pakistani
Servings
4
servings
Ingredients
1-1 ½
lb
Chicken breast
cut into bitesized pieces
2
tablespoons
Tandoori masala
store-bought or homemade (see below)
7-10
almonds
blanched
7 -10
cashews
1
tablespoon
Sesame seed
1
tablespoon
Poppyseeds
½
cup
Tomato, crushed
or 1 fresh tomoato chopped
4-6
tablespoons
Ghee (Clarified Butter) or butter or oil
½
teaspoon
Salt
to taste
1
tablespoon
Ginger-Garlic paste
½-¾
cup
heavy cream or sour cream
Tandoori Masala
1
tablespoon
coriander seeds
1
teaspoon
cumin seeds
5-7
black pepper, whole
2
black cardamom
1
teaspoon
dried fenugreek leaves
¼
teaspoon
nutmeg
Mace/Javentri
small piece
1
inch
cinammon stick
2
star anise leaves
2
red chilli, whole dried
2
teaspoons
Kashmiri red chilli powder
Instructions
Tandoori Masala
Roast all the whole spices (except for salt and kashmiri red chili powder) on low heat, until fragrant.
Once cooled, grind using a spice grinder. Add in kashmiri red chili powder and salt. Stir together to mix well.
Store in an air tight jar, in a cool, dry place.
Butter Chicken
Grind the cashews, poppyseed, sesame seed and almonds. Add a little water if needed to make. smooth paste.
To a pan on low heat, add ginger-garlic paste and cook for couple of minutes.
Increase to medium heat, add boneless chicken pieces, and cook until no longer pink.
Add 2 tablespoons of the tandoori masala, and cook for a few minutes.
Add crushed tomatoes, cashew paste. Mix well. If using sour cream add it now.
Simmer on low heat for 20-30 minutes. Stir in the heavy cream and turn off the heat.
Keyword
butter chicken masala, creamy butter chicken recipe