Butter Chicken | Chicken Butter Masala
About this recipe
Butter Chicken, or Chicken Butter Masala, is a beloved dish in Indian cuisine known for its rich and creamy tomato base. This recipe offers a restaurant-style version that is both easy to make and incredibly satisfying.
In this video, the creator shares a straightforward method to achieve that luxurious texture and flavor, making it perfect for pairing with roti, naan, or pulao.
Ingredient notes
- Use unsweetened khoya for a richer flavor; if using sweet khoya, skip the sugar.
- If khoya is unavailable, you can substitute it with condensed milk or add a teaspoon of sugar for sweetness.
Tips from HomeCookingShow's video
- Sauté the onions until they are transparent to build a good flavor base.
- When adding Kashmiri red chili powder, keep the flame on medium to prevent burning.
- Blend the cooled mixture to a fine paste for a smooth gravy.
- Add a little water to the mixer jar after blending to ensure all the masala is used.
No life story here — the video and the recipe are the whole point. All credit to HomeCookingShow: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Take a Kadai and pour one tablespoon of oil.
- 2
Add two large onions, roughly chopped, and sauté until transparent.
- 3
Add about ten red chilies and three large tomatoes, roughly chopped.
- 4
Add one cup of cashew nuts and one teaspoon of salt. Cook until the tomatoes are mushy.
- 5
Turn off the stove and cool the mixture.
- 6
Transfer the cooled mixture into a mixer jar and blend to a fine paste.
- 7
In the Kadai, add three teaspoons of ghee and two teaspoons of Kashmiri red chili powder. Mix quickly on medium flame to avoid burning the chili powder.
- 8
Add the ground tomato, onion, and cashew paste to the Kadai, adding a little water to the mixer jar to clean out the excess masala.
- 9
Next, add one teaspoon of garam masala powder, a few crushed kasuri leaves, and a handful of freshly chopped coriander leaves. Cook for about ten minutes on low flame.
- 10
To make the gravy richer, grind three grams of khoya with three tablespoons of milk to a fine paste. Alternatively, use condensed milk or add a teaspoon of sugar for sweetness.
- 11
Add two tablespoons of fresh cream and the ground khoya-milk mixture to the Kadai. If using unsweetened khoya, add a teaspoon of sugar; otherwise, skip it.
- 12
Mix everything together and add a quarter cup of water. Season with one teaspoon of salt.
- 13
Add 300g of paneer cut into small cubes. Close and cook on low flame for about ten minutes.
Heads up — we had to guess a little:
- The quantity of freshly chopped coriander leaves was inferred as 'a handful' based on common usage in recipes.
Credit where it's due: this recipe was transcribed from HomeCookingShow's original video on YouTube. Follow them there — it's their dish.
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