A family-friendly Butter Chicken Masala Recipe that can be prepped and cooked in under 30 minutes from start to finish. This one pot Chicken Makhani Recipe tastes better than take out and is a crowd pleaser.
Butter Chicken Masala
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This restaurant style Indian Butter Chicken Masala recipe is an easy and simple one pot meal that can be made in under 30 minutes from start to finish. Whether you are making it for the first time or 50th, the flavors of the creamy tomato sauce will make you add this to your weekly rotation. Fenugreek leaves, tomato puree, ginger, garlic, spices, and heavy cream are simmered together in this authentic butter chicken recipe. Delicious butter chicken sauce served with basmati rice and soft naan speaks to my soul. Give this a try and let me know what you think!
A comforting ONE POT meal 30 minute meal.
Disclosure: This post contains affiliate links, which means I get a small commission if you purchase a product using that particular link. Thanks for supporting this little business of mine. <3 The Curry Mommy
How this dish came about?
I first made this exact recipe when I was in college using the ingredients I had in my home. I did not have onions on this given day and thought the recipe would taste horrible without them. Little did I know, it would become a Curry Mommy original recipe. As the years passed the recipe improved with small tricks and tips, but the ingredients remained the same. I love being able to make one pot meals that the whole family can enjoy, and this Butter Chicken Masala is one I am very proud of.
One Social Media follower said… “We stopped eating this at Indian Restaurants. This recipe is so good!”
Butter Chicken Masala vs Chicken Makhani vs Murgh Makhani
These two are the same dish translated from Hindi to English and a little of both. When viewing a restaurant menu, you can find one or the other on the menu and they both are essentially the same thing just a preference on what the restaurant wishes to call the dish.
A little history on how this dish became so popular.
Butter Chicken Masala is THE dish I made most whenever I had friends and family over. You know, back when I had time for get togethers with a lot of help and no kids. Those days are long gone. None the less, this one pot quick meal is satisfying and most wanted by any being I know. Trust me when I say – IT IS GOOD! I always make extra and freeze in individual serving bags for quick means. It is not the healthiest dish I make, but it is down right satisfying!
How to make Healthy Butter Chicken Masala?
Feel free to eliminate the butter all together and replace heavy whipping cream with full-fat coconut milk. The recipe will not taste the same, but it’s healthier than what I have listed. I guess, you win some and you lose some-right?
Where did Chicken Makhani originate?
Chicken Makhani/Butter Chicken Masala is a North Indian dish that is commonly found at most Indian Restaurants. Most Indian restaurants have North Indian recipes, making this a popular go-to. There are many variations on how to make it, but the concept for the recipe remains the same. I guess you can say, it is the “meatloaf” of India.
What ingredients do you need?
- Tomato Puree
- Butter Chicken Masala (shan brand is readily available at Indian grocery stores or Amazon)
- Heavy Whipping Cream
- Butter
- Garlic, Ginger, Red Chili Powder, Coriander, and Turmeric.
- Salt and Granulated Sugar
- Fenugreek Leaves/Kasoori Methi (not to be confused with fenugreek seeds or fresh methi leaves)
- Chicken (I prefer chicken breast or tenders for this recipe)
How do I make Butter Chicken Masala?
This one pot meal is super easy to make. Heat a sauce pan or large wok with butter and oil. Cook the chicken with some butter chicken masala without a lid until it is no longer pink. Add the spices and cook for an additional minute or two. Then pour in the tomato puree and mix it well. Add the heavy whipping cream and kasoori methi. Additional butter can be added at this point as well. Let it simmer. Do a quick taste test and then add additional sugar, salt, and spices as needed.
As the sauce cools down it will thicken which makes it perfect to dunk with naan or eat with plain rice. I serve it with a fresh chopped onion salad that includes peeled cucumbers sprinkled with chaat masala. OH. SO. GOOD.
Still a bit confused and need some guidance? I have a full highlight dedicated to this recipe on my Instagram page! Check it out here.
Is this a Keto Butter Chicken Recipe?
You bet it is! I should just rename it and call it Keto Chicken Makhani or Keto Butter Chicken because it really is a keto friendly meal. The dish uses heavy cream, butter, and keto approved spices. Enjoy it with some cauliflower rice or almond flour tortillas to make it a complete meal. Not all butter chicken recipes are keto friendly, so if you are following a keto lifestyle then I highly recommend this Indian Chicken Curry recipe! Let me know how you like it!
Some tips to keep in mind…
Be sure to finely grind the kasoori methi this will help eliminate the large stem pieces.
If you are concerned about mud, dirt, rocks, in your kasoori methi product (which I always am), then I highly suggest washing the product in a large bowl. Then fill up that same bowl with water to the top and add the kasoori methi in the water. Let it soak for a few minutes. The sediments will settle at the bottom. Gently take the kasoori methi from the top of the water without mixing it. I use a wet/dry grinder and blend it the methi into a fine powder like form before adding it to the curry.
PLEASE GRIND YOUR KASOORI METHI
Step by Step Instructions
Butter Chicken Masala Recipe
- 1 lb chicken, cut into small cubes (I prefer tenders or breast, but traditional recipes use dark meat)
- 1 pint heavy whipping cream
- 12 oz tomato puree (canned)
- 1 tbsp fresh garlic, grated
- 1 tsp fresh ginger, grated
- 2 tbsp butter chicken masala (use more or less depending on spice level preference) shan brand works well
- 1 stick butter (salted or unsalted) can use half for a healthier version
- 1 tsp turmeric powder
- 1/4 cup kasoori methi leaves (finely grounded) dried fenugreek leaves
- 1 tbsp sugar (more or less-the measurement depends on tomato puree brand)
- 1 tbsp dry coriander powder
- oil
- red chili powder
- salt (amount will vary based on salted or unsalted butter usage)
- cilantro for garnishment handful
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Heat a pan on medium heat and add oil + half a stick of butter. Add chopped raw chicken and 1 tbsp of butter chicken masala. Mix and cook with no lid.
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Cook for about 5 minutes or until the chicken is no longer pink. Some water might form in the pan and that is okay.
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Add garlic, ginger, turmeric, dry coriander powder, and red chili powder. Mix and cook for about a minute.
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Add tomato puree, heavy whipping cream, additional butter chicken masala, additional butter (optional), sugar, and the kasoori methi/fenugreek leaves.
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Mix it well.
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Cover the pot and simmer on medium high for about 5-7 minutes. Taste check and add salt according to your liking. At this point adjust sugar and red chili powder measurement as well.
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Garnish with extra cilantro. Let it rest for at least 5 minutes (uncovered) before serving.
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TIP: the longer it cools the thicker the sauce will get it. This also tastes great as leftovers and freezes well.
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ENJOY! Happy Eating Folks!
- Use more or less heavy cream based on your preference. The color of the curry will vary based on how much you use.
- I prefer chicken breast or tenders over dark meat for this recipe.
- Salt should be added at the end according to taste since a few of the ingredients are already salted
- Fenugreek Leaves/Kasoori Methi can be found at Indian Grocery stores or Amazon. It is dried green leaves. Please do not substitute fresh fenugreek leaves/methi or fenugreek seeds for this.
ENJOY!
HAPPY EATING FOLKS <3
