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Butter Chicken Masala Curry

Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.

Served with basmati rice.

⏱ 1 hr 🍽 Serves 2 🔢 8 steps

Ingredients for 2

Boneless Chicken 1/2lb, cubed
2 tbsp Butter Melted
Onions 2 medium-sized, minced
Tomato 2 medium-sized, pureed
1 tbsp Lemon juice
Garlic cloves 3, minced/crushed
Ginger 1tbsp, minced/paste
1 tbsp Garam Masala/Chicken Masala
4 tbsp Cream
1 tbsp Chilli Powder
¼ tbsp Turmeric powder
2 green chilies, sliced
1 small bunch of coriander leaves / cilantro, for ganish

Side: Basmati rice

⅔ cup basmati rice
1 ⅓ cups water

From your pantry

2 tbsp Oil
Salt and pepper, to taste

Butter Chicken Masala Curry

1 hr

1
In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
2
About 25 minutes before serving, start the rice: rinse the basmati rice until the water runs clear, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then rest off the heat, covered, until serving.
Heat butter in a pan. Fry the onions until it turns translucent.
3
Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
4
Add the marinated chicken, butter, fresh cream and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
Adjust salt, garnish with the coriander leaves. Serve over rice or naan.