This is one of the easiest and best butter chicken masala recipes out there. It takes minutes to make and is packed with all of the flavor a makhani sauce comes with. Enjoy it with soft naan or some white basmati rice.
3boneless skinless chicken breasts, cut into small cubes I prefer tenders or breast, but more traditional recipes use dark meat
12ozheavy whipping cream (more or less)
15ozcanned tomato puree (or tomato sauce for a thinner gravy)
1tablespoonfresh garlic, grated
1teaspoonfresh ginger, grated
2tablespoonbutter chicken masala- my recommendations include MDH Brand, Shan Brand, or S&K Masala (use more or less depending on spice level preference)
3tablespoonbutter, salted or unsalted (can add more or less)
Cover the pot and simmer on medium/low heat for about 5 minutes. Taste test and add salt according to your liking. At this point adjust sugar and red chili powder measurement as well.
Garnish with a handful of cilantro. Let it rest for at least 5 minutes (uncovered) before serving.
TIP: the longer it cools the thicker the sauce will get it.
Video
Notes
Use more or less heavy cream based on your preference. The color of the curry will change according to how much is used.
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.