Chicken Butter Masala Recipe – Creamy Tomato Cashew Curry

Last Updated on 4 months by Neha Deshmukh

Chicken Butter Masala Recipe – Creamy Tomato Cashew Curry

Introduction

Oh, Butter Chicken. Is there anything more comforting? This dish is a total crowd-pleaser, and honestly, it’s become a bit of a tradition in my family to make it for special occasions. I remember the first time I attempted it – it felt a little daunting, but the incredible aroma filling the kitchen made it all worthwhile! I’m so excited to share my version with you, a creamy, dreamy Chicken Butter Masala that’s sure to become a new favorite.

Why You’ll Love This Recipe

This isn’t just any Butter Chicken recipe. It’s a beautiful balance of flavors – rich, tangy, and subtly sweet. The cashew-based gravy is unbelievably smooth, and the kasoori methi adds a unique smoky aroma that takes it to the next level. Plus, it’s surprisingly achievable at home! You’ll be amazed at how close you can get to that restaurant-style flavor.

Ingredients

Here’s what you’ll need to create this magic:

• 500 gms boneless chicken pieces
• 4 tbsp beaten yogurt
• To taste salt
• ½ tsp teaspoon turmeric powder
• ½ tsp teaspoon red chilli powder
• 1 tsp teaspoon ginger garlic paste
• 2 tsp oil (for marinating)
• 2 tbsp oil (for frying chicken)
• 2 tbsp oil (for gravy)
• ½ tsp tsp cumin seeds
• 1 small cinnamon stick
• 2 cloves
• 1 cardamom
• 1 tsp teaspoon ginger garlic paste
• 6 chopped tomatoes
• 16 cashew nuts
• 3 slit green chillies
• 1 tsp teaspoon red chilli powder
• 2 cups water
• ½ tsp tsp Kashmiri red chilli powder
• ½ tsp teaspoon garam masala powder
• 1 tbsp tablespoon tomato sauce
• ½ tsp tsp sugar
• 2 tbsp tablespoon butter
• 2 tbsp tablespoon cream
• ½ tsp tsp kasoori methi
• 2 tbsp tablespoon coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Kashmiri Red Chilli Powder: Don’t skip this! It’s the secret to that gorgeous, vibrant red color without adding too much heat. It’s milder than regular chilli powder.
• Cashew Nuts: These are essential for creating a luxuriously smooth and rich gravy. Soaking them in warm water for 15-20 minutes before grinding will help achieve an even smoother texture.
• Kasoori Methi (Dried Fenugreek Leaves): This adds a unique smoky, slightly bitter aroma that’s characteristic of Butter Chicken. You can find it at most Indian grocery stores. If you can’t find it, a tiny pinch of dried fenugreek is a very distant substitute, but it won’t be quite the same.
• Spice Levels: Traditionally, Butter Chicken isn’t overwhelmingly spicy. Regional variations exist, though! Some families love a good kick, while others prefer a milder flavor. We’ll talk about adjusting the spice level later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, salt, turmeric powder, red chilli powder, ginger-garlic paste, and 2 tsp oil. Mix well and let it marinate for at least 30 minutes. This tenderizes the chicken and infuses it with flavor.
2. Cook the Chicken: Heat 2 tbsp oil in a pan over medium-high heat. Add the marinated chicken and stir-fry until it’s fully cooked and lightly browned. Set aside. Don’t overcrowd the pan – cook in batches if necessary.
3. Prepare the Tomato-Cashew Gravy: In the same pan, heat 2 tbsp oil. Add cumin seeds, cinnamon stick, cloves, and cardamom. Let them sizzle for a few seconds until fragrant. Then, add ginger-garlic paste and sauté until golden brown.
4. Build the Flavor: Add chopped tomatoes, cashew nuts, slit green chillies, red chilli powder, and 2 cups water. Bring to a boil, then reduce heat and simmer until the tomatoes are softened and mushy – about 15-20 minutes.
5. Blend and Strain: Let the tomato mixture cool slightly, then carefully transfer it to a blender and blend until smooth. Strain the puree through a fine-mesh sieve to remove any lumps. This step is crucial for a silky-smooth gravy.
6. Simmer the Gravy: Heat the strained puree in a pan. Add salt, Kashmiri red chilli powder, garam masala powder, tomato sauce, and sugar. Simmer for 5-7 minutes, stirring occasionally, until the oil starts to separate from the sides. This indicates the gravy is cooked through.
7. Combine and Finish: Add the cooked chicken to the gravy and stir well. Add butter, cream, and kasoori methi. Cook for another 2-3 minutes, stirring gently, until everything is well combined and the gravy is glossy.
8. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, paratha, or rice.

Expert Tips

• Don’t rush the gravy: Simmering the gravy for the right amount of time is key to developing its rich flavor.
• Taste as you go: Adjust the salt, sugar, and chilli powder to your liking.
• Fresh is best: Using fresh ginger and garlic makes a huge difference.

Variations

• My friend, Priya, loves adding a splash of mango pulp to the gravy for a fruity twist.
• For a smokier flavor, you can add a pinch of smoked paprika to the gravy.
• My family sometimes adds a dollop of Greek yogurt at the end for extra tanginess.

Vegan Adaptation

You can easily make this vegan! Substitute the chicken with paneer (Indian cheese) or tofu. Use plant-based yogurt, butter, and cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just ensure your tomato sauce doesn’t contain any gluten-based ingredients.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ¼ tsp and omit the green chillies.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of red chilli powder and increase the number of green chillies to 4-5.

Festival Adaptations

Butter Chicken is a popular choice for celebrations like Diwali, Eid, and weddings. It’s often served as part of a larger spread with other Indian delicacies.

Serving Suggestions

Serve with:

• Naan bread
• Paratha
• Basmati rice
• Raita (yogurt dip)
• A side of pickled onions

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the secret to a restaurant-style Butter Chicken?

The key is the smooth, rich gravy! Using cashews and straining the puree are essential steps. Don’t skimp on the butter and cream either!

Can I make this recipe ahead of time?

Yes! You can make the gravy a day ahead and store it in the refrigerator. Just add the cooked chicken when you’re ready to serve.

What can I substitute for cashew nuts in the gravy?

Sunflower seeds or almonds can be used as a substitute, but the flavor and texture won’t be exactly the same.

How do I adjust the spice level of this dish?

Adjust the amount of red chilli powder and green chillies to your preference.

What is Kasoori Methi and where can I find it?

Kasoori Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.