Butter Chicken Masala Recipe : Make It Just Like Restaurants at Home
⏳ Reading Time: 6 minutes
One of the most preferred dishes of North Indian cuisine is Butter Chicken Masala, which is also called Murgh Makhani. Butter chicken is popular in Indian restaurants abroad, made with aromatic spices and a rich creamy gravy base. You can use this guide to replicate the restaurant style butter chicken at home while keeping the flavor and consistency intact.
Ingredients
- Chicken – 1 kg
- Tomatoes – 12, cubed
- Onions – 3, cubed
- Green Chillies – 6
- Butter – 4 tbsp
- Ginger – 1 inch
- Garlic – 20 cloves
- Coriander – 18-20 stems
- Cashews – 20 pieces
- Cream – 4 tbsp
- Water– 1 litre
- Honey / Sugar – 1 tbsp
- Oil / Ghee – ½ cup & 2 tbsp
- Salt – to taste
- 1 packet Shahi Riwayat Butter Chicken Masala
Steps to make delicious Butter Chicken:
Chef's tip: For best results, cook as per the steps mentioned above.
- Marinate the chicken with 3 tbsp ginger garlic paste and salt. Keep aside for 30 minutes. Heat 1⁄2 cup oil, add marinated chicken. Stir fry for 5 minutes and keep aside.
- In 1 litre water, add tomatoes, onions, coriander stems, garlic, ginger, cashews, green chillies, salt and 1⁄2 packet of Shahi Riwayat Delhi Butter Chicken Masala and cook until the tomatoes are cooked and mushy. Cool it down and grind to a fine paste.
- Strain it through a sieve and keep aside.
- Heat 2 tbsp oil, 4 tbsp butter and add remaining half packet of Shahi Riwayat Delhi Butter Chicken Masala dissolved with 1⁄4 cup water. Stir fry for some time and add ground paste. Cover and let it cook on low heat for 15-20 minutes until oil separates and rawness of tomatoes goes away.
- Add fresh cream, honey and salt. Cover and simmer on low heat for 10 minutes.
- Add in cooked chicken pieces and mix everything well.
- Delicious Butter Chicken is ready to be served.
Variations of Butter Chicken
Keto-friendly butter chicken: Omit the sugar and replace the cream with coconut cream for a low-carb variation.
Dairy-free butter chicken: Butter can be replaced with coconut oil, while cashew paste can be used instead of cream.
Spicy Butter Chicken: For a stronger taste, increase the amount of red chili powder and green chilies.
For added authenticity, the marinated chicken may be grilled in the tandoor for Tandoori butter chicken.
Frequently Asked Questions
1. Can I make butter chicken without cream?
-Yes, you are free to use cashew paste, almond milk, or coconut cream instead.
2. How to store leftover butter chicken?
-Use an airtight container and place them in the refrigerator for a few days. Be sure to reheat it on low flame before serving.
3. Can I use bone-in chicken instead of boneless?
-Of course! Bone-in chicken will amplify the taste even more. Just make sure you don’t overcook it.
4. What makes butter chicken different from chicken tikka masala?
-Butter chicken has a much richer, creamier, and slightly sweeter profile than the spicier chicken tikka masala and its sauce.
You can now clone this restaurant-style Butter Chicken Masala cuisine with this easy step by step guide. Use it for family get-togethers or celebrations and I assure it will leave everyone astonished with its rich and creamy taste. Enjoy!
Complete the dish with jeera rice or basmati rice for optimal flavor.
The taste can be elevated with pickled onions and green chutney on the side.
Add a drizzle of fresh cream before serving for an elegant presentation.
Pair with refreshing mango lassi or masala chai for an impeccable Indian culinary experience.