Home-Made Butter Chicken Masala Recipe


butter chicken masala



Take a Kadhayi size according to your cooking need
Take Chicken 500 gm

For Marination

Mustard Oil 3 tbsp
Besan (Gram flour) – 2 spoons
Kashmiri red chilly powder – 1/2 tsp
Curd – 4 tablespoon
Salt 1 tsp
Garam Masala – 1/2 tsp
Tandoori chicken masala – 1 tsp
Chaat masala – 1/2 tsp
Ginger garlic paste – 1 tbsp

For Butter chicken Gravy /Curry

3 medium onion cut into thin slices
5 to 6 medium-sized tomatoes
Ginger a small piece
Garlic 6 to 7 cloves
Green chillies 2 slit into half
Salt 1/2 tsp
Red chilly powder – 1/4 tsp
Haldi powder (turmeric powder) – 1/2 tsp
Dhania powder (Coriander powder) – 1 tsp
Kali mirchi (black pepper powder) – 1/4 tsp
Bhuna Jeera powder (roasted cumin seed powder) – 1/2 tsp
Channa masala Any – 1.5 tsp
Chicken Masala – 1 tsp
Kasturi methi (dry fenugreek leaves) – 1/2 tsp
1 small piece of cinnamon stick (dal cheeni)
3 to 4 cloves crushed

Some Coriander leaves (dhania leaves ) to garnish
Some Water

Butter 1 tbsp
Oil 1 tbsp
Fresh Cream or Fresh Malai – 2tbsp
Sugar -1/2 tsp
Kaju (cashew nut) – 1/2 cup
Oil for frying

Lets Cook






First, take washed chicken and put some slits on the pieces

Next, take a pan and heat mustard oil till it gets properly hot, then add Besan (Gram flour) and keep cooking it for 2 to 3 minutes till you get a nice aroma. Then add Kashmiri red chilly powder for a nice color. Cook it for 1 minute. And keep it aside

Next, take a bowl add curd then add the above oil and besan paste to it and mix well.

Add Salt, Tandoori chicken masala, Garam Masala and Chaat masala. Also, add ginger garlic paste.

Now mix it properly add chicken to it and coat it properly rubbing it properly. Make sure the masala is properly coated on it.

Keep this for half an hour in the freezer.

Let’s Make the Gravy


Take a kadhai (wok)

Add butter and oil according to the above quantity, put ginger garlic green chilly fry it a little. Then add onion and fry it till light brown in color.

Now add Kasturi methi (dry fenugreek leaves) and add cashew nuts. Fry a little and add Haldi powder and red chili. Add a little water and fry for 2 minutes.

Then add tomatoes and fry for 5 to 10 minutes till soft. Add salt. Cook on high flame.

Then just leave it for 10 minutes till it gets cold and then grind it and make a paste.


Take a Pan add oil and shallow fry the chicken 1 to 2 pieces at a time on medium flame so that the chicken gets cooked properly, flip it And fry it.

Alternatively, you can use the air fryer to cook the chicken without oil at 299 degrees for 12 minutes.

Now take a kadhai (wok) add little oil add

1 small piece of cinnamon stick (dal cheeni)

3 to 4 cloves crushed and fry a little and add onion tomato puree to it.

NOW ADD masalas for tasty butter chicken masala
Dhania powder, pepper powder, mixed masala of channa masala plus chicken masala for better flavor and taste, roasted jeera powder.
Keep cooking it for 10 minutes on high flame covered till the time it gets thick. Keep stirring it after every 2 minutes. Add a little water also.
When the gravy starts leaving the oil that means it is ready.
Now add fresh cream and cook for 2 minutes, also add sugar at this time.
Check the salt and it the time to add it if needed.
Now add fried chicken to the gravy, and mix it well. Now add water according to the consistency needed. Approx. 1 glass of water.
Keep it covered for 5 to 10 minutes on low flame. Add Coriander leaves and Garam masala and your tasty easy homemade butter chicken is ready to serve.









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