Butter Chicken Masala Recipe (murgh Makhani)

The Best Butter Chicken Masala Recipe (Murgh Makhani) with a delicious Makhani Sauce ! Try it once to know why it’s a family and kid favorite .

This super easy Restaurant Style Butter Chicken Recipe takes minutes to make. Pair the classic North Indian-inspired dish with basmati rice , warm naan, and enjoy the flavors of the creamy curry sauce.

TIP! Make Extra - Freeze it in individual portions to have a meal ready at your fingertips.

• Ingredients
• Instructions
• Storing and Reheating
• Equipment Needed
• Kid Friendly Butter Chicken
• Pair it with…
• Substitutions
• Kasoori Methi Details
• FAQ
• 📖 Recipe
• Video
• 💬 Community

TRUTH! This restaurant-style Indian Butter Chicken Masala (also known as Chicken Makhani) 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 all-time favorite Indian recipe to your weekly rotation.

Ingredients

1. Tomato Puree - Can substitute with tomato sauce but will have to cook longer for a thicker gravy.
2. Butter Chicken Masala - I like to use MDH Brand Butter Chicken Masala (there has been new packaging for this but the ingredients are the same) whenever available. If you can not find that brand, then try Shan Butter Chicken Masala
3. Heavy Whipping Cream - Can substitute with half and half, but the gravy will not be as thick which is why I do not recommend it.
4. Butter - Salted or Unsalted
5. Garlic - Grated
6. Ginger - Grated
7. Red Chili Powder
8. Coriander Powder
9. Turmeric Powder
10. Oil, Salt, Granulated Sugar
11. Fenugreek Leaves - Kasoori Methi (not to be confused with fenugreek seeds or fresh methi leaves) . There is no substitution for this ingredient and it is needed in this recipe.
12. Chicken - Boneless skinless chicken breast or tenders

Instructions

If the time it takes to make this dish doesn’t impress you, then we need to talk! This is one of the quickest curry recipes I make from scratch.

Heat a saucepan or large wok with butter and/or oil on medium to high heat. Then add the chopped chicken, butter chicken masala, and turmeric.

Mix and cook for about 3-5 minutes depending on how big the chicken pieces are. I like to cook on medium to high heat. Cook the chicken until it is about ¾ of the way fully done. There is no need to cover the pot with a lid.

Add the freshly grated garlic, freshly grated ginger, spicy red chili powder, and ground coriander powder to the chicken and cook for about 30 seconds while mixing.

Pour in the tomato puree and let it heat through completely before adding the heavy whipping cream. This will help keep the chicken tender.

Mix it well and then add the finely grounded kasoori methi, sugar, and extra butter chicken masala (optional).

Let it come to a simmer with a lid on low heat for about 3 minutes. Turn off the heat and let the butter chicken masala cool down. As it cools the gravy will thicken even more.

Storing and Reheating

Freeze - Have extras? Freeze them in freezer-friendly Ziplock Bags.

Make it ahead of time - Meal Prep for the week! If you are having a gathering and want to make this recipe, then make it ahead of time as well. It stays great in the fridge for up to 3 days or can be frozen for 2 months.

Reheating - Defrost and heat in the microwave or on the stovetop using a pot with a lid on low heat.

Equipment Needed

• Large pot/wok
• Spatula for mixing
• Cutting Board and Knife
• Grater for ginger and garlic
• Grinder for kasoori methi

Kid Friendly Butter Chicken

I eliminate red chili powder as an ingredient and add only half of the butter chicken masala, ginger, and garlic. Oh, don’t forget to load up on the butter if your kids like it!

Pair it with…

Make it a complete Indian restaurant-style meal with these dishes.

1. Basmati Rice
2. Roti
3. Papad
4. Onion Salad

Here are more sides from The Curry Mommy collection

• Baked Feta Bread with Tomatoes - A Greek Appetizer
• Indian Salad Recipe with Greens
• Crispy Okra Fries with an Easy Garlic Dipping Sauce
• Easy and Healthy Vegan Cole Slaw

Substitutions

• Tomato Puree- Can use Tomato Sauce but simmer longer until the gravy is a bit thicker in consistency.
• Kasoori Methi - No substitutions. This ingredient is needed for this recipe to be balanced.
• MDH Butter Chicken Masala - Use Shan Butter Chicken Masala

One Social Media follower said… “We stopped eating this at Indian Restaurants. This recipe is so good!”

Kasoori Methi Details

For this recipe, Kasoori Methi is needed. I like to grind the kasoori methi before using it in this dish. Use a chutney machine or coffee grinder to blend it into a fine powder. I really think it elevates the dish to another level.

A North Indian dish that includes a creamy sauce made with heavy cream and tomatoes. This popular Indian chicken dish is tasty and delicious with homemade flatbread or even store-bought.

The biggest difference between the two recipes is that Chicken Tikka Masala spices include multiple different types of peppers whereas Butter Chicken Masala includes Kasoori Methi (fenugreek leaves). Also, Chicken Tikka Masala originated in Europe whereas Butter Chicken Masala is a North Indian recipe.

Eliminate the butter and substitute cream for half and half.

There are no onions in this recipe, but you are welcome to add them for a thicker gravy.

Authentic chicken makhani recipes marinate chicken with yogurt and spices, in this quick and easy butter chicken recipe I skipped the step.

Yes! No grains are used in this recipe and full-fat cream is used with chicken breast.

Yes! I get this question often and I can’t stress how important it is to use this ingredient for Butter Chicken.

There is no substitute.

They are both the same thing. Makhani means butter in Hindi which is where the name translates over from.

Try these other Indian Recipes…

• Gulab Jamun Cupcakes
• Sev Usal Recipe
• Paneer Butter Masala Recipe (Paneer Makhani)
• Chicken Keema Tacos

📖 Recipe

Butter Chicken Masala (Murgh Makhani)

Equipment

• ▢ Large pot/wok
• ▢ spatula
• ▢ Cutting Board and Knife

Ingredients1x2x3x

• ▢ 3 boneless skinless chicken breasts, cut into small cubes I prefer tenders or breast, but more traditional recipes use dark meat Roughly 1.5 pounds of chicken breast
• ▢ 12 oz heavy whipping cream (more or less)
• ▢ 15 oz canned tomato puree (or tomato sauce for a thinner gravy)
• ▢ 1 tablespoon fresh garlic, grated
• ▢ 1 teaspoon fresh ginger, grated
• ▢ 2 tablespoon butter chicken masala- my recommendations include MDH Brand, Shan Brand, or S&K Masala (use more or less depending on spice level preference)
• ▢ 3 tablespoon butter, salted or unsalted (can add more or less)
• ▢ 1 teaspoon turmeric powder
• ▢ 1.5 tablespoons kasoori methi leaves, finely grounded (more or less depending on preference) dried fenugreek leaves
• ▢ 1 teaspoon sugar (more or less-the measurement depends on tomato puree brand)
• ▢ 1 tablespoon dry coriander powder
• ▢ oil
• ▢ red chili powder
• ▢ salt (amount will vary based on salted or unsalted butter usage)
• ▢ handful chopped cilantro for garnishment and flavor

Instructions

• Heat a pan on medium heat and add butter. Add chopped raw chicken and 1 tablespoon of butter chicken masala. Mix and cook with no lid.
• Cook for about 5 minutes or until the chicken is no longer pink. Some water might form in the pan and that is okay.
• Add garlic, ginger, turmeric, dry coriander powder, and red chili powder. Mix and cook for about a minute.
• Add tomato puree and cook the chicken and puree until it has simmered well together.
• Add heavy whipping cream, mix, and let it come to a simmer again.
• Now add the remaining butter chicken masala, sugar, and the finely grounded kasoori methi /fenugreek leaves .
• Mix it well.
• 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.

Nutrition

Video

Butter Chicken Masala (Murgh Makhani)

Equipment

• Large pot/wok
• spatula
• Cutting Board and Knife

Ingredients

• 3 boneless skinless chicken breasts, cut into small cubes I prefer tenders or breast, but more traditional recipes use dark meat Roughly 1.5 pounds of chicken breast
• 12 oz heavy whipping cream (more or less)
• 15 oz canned tomato puree (or tomato sauce for a thinner gravy)
• 1 tablespoon fresh garlic, grated
• 1 teaspoon fresh ginger, grated
• 2 tablespoon butter chicken masala- my recommendations include MDH Brand, Shan Brand, or S&K Masala (use more or less depending on spice level preference)
• 3 tablespoon butter, salted or unsalted (can add more or less)
• 1 teaspoon turmeric powder
• 1.5 tablespoons kasoori methi leaves, finely grounded (more or less depending on preference) dried fenugreek leaves
• 1 teaspoon sugar (more or less-the measurement depends on tomato puree brand)
• 1 tablespoon dry coriander powder
• oil
• red chili powder
• salt (amount will vary based on salted or unsalted butter usage)
• handful chopped cilantro for garnishment and flavor

Instructions

• Heat a pan on medium heat and add butter. Add chopped raw chicken and 1 tablespoon of butter chicken masala. Mix and cook with no lid.
• Cook for about 5 minutes or until the chicken is no longer pink. Some water might form in the pan and that is okay.
• Add garlic, ginger, turmeric, dry coriander powder, and red chili powder. Mix and cook for about a minute.
• Add tomato puree and cook the chicken and puree until it has simmered well together.
• Add heavy whipping cream, mix, and let it come to a simmer again.
• Now add the remaining butter chicken masala, sugar, and the finely grounded kasoori methi /fenugreek leaves .
• Mix it well.
• 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.

Nutrition

Recipe Courtesy of The Curry Mommy

This is a No Cream Healthy Chicken Tikka Masala recipe that’s quick to make and keto-friendly using Shan Brand Masala .

“You don’t make this enough” are the exact words my family says about this recipe! It is not the average chicken tikka masala recipe, but tastes great! Serve it with rice or roti to have dinner ready in under 30 minutes.

Packed with flavor and zero cream! This healthy recipe uses Shan Chicken Tikka Masala which has a unique flavor and gives this gravy a delicious taste.

Want to try something even more delicious? Give my crowd-pleasing World’s Easiest and Best Butter Chicken Masala a try!

• Ingredients
• Instructions
• Pair it with
• More Healthy Recipes…
• Storage
• Top Tips
• 📖 Recipe
• FAQ
• 💬 Community

Ingredients

onions, cashew paste with water, tomato paste are all added to the chicken

1. Shan Chicken Tikka Masala Box - I recommend using this brand for the sake of consistency but you are welcome to use your favorite.
2. Boneless Skinless Chicken Breast or Tenders
3. Red Chili Powder- Add for extra spice
4. Turmeric Powder
5. Oil
6. Water
7. Coriander Powder
8. Onion
9. Garlic
10. Ginger
11. Cashews - raw and unsalted turned into a paste with some water
12. Tomato Paste
13. Cilantro
14. Kasoori Methi (optional)- This is not a traditional ingredient for chicken tikka masala, but it adds a lot of flavor to the dish.

Instructions

Marinate the chicken using the shan chicken tikka masala package and oil. Cook the chicken in a pan with a generous amount of oil.

Flip the chicken only 2-3 times to get a juicy outcome.

Add the steamed and pureed onions to the pot along with the spices. Simmer until oil begins to come up.

Pair it with

This recipe goes well with Siete Cassava or Almond Flour tortillas . You can also make a variety of healthy tortillas that fit your diet and lifestyle. It also pairs well with Brown or White Rice and Quinoa.

More Healthy Recipes…

1. Lamb Chops - A Quick and Easy Fail-Proof Recipe
2. How to Grill Juicy Chicken Breast Tex-Mex Style
3. Chana Masala

• Lemon Herb Tahini Sauce
• Desi Gravy Chicken Recipe - Tapelu Chicken
• Khatta Poodla - Savory Rice Flour Pancakes
• Crispy Okra Fries with an Easy Garlic Dipping Sauce

Storage

Refrigerate- Store in the refrigerator for up to three days after cooking.

Freeze- The cooked Healthy Chicken Tikka Masala dish can be stored in Ziplock bags and placed in the freezer for up to three months.

Reheat- Thaw and reheat on the stovetop using a heavy bottom pot with a lid on low heat.

Top Tips

1. Pair it with a healthy tortilla or brown rice
2. Add extra spice and cilantro
3. Cut the chicken into bite sized pieces

📖 Recipe

Healthy Chicken Tikka Masala

Ingredients1x2x3x

• ▢ 1 large chicken breasts, chopped into 1" cubes
• ▢ 1 large onion, boiled and pureed (instructions below)
• ▢ ¼ cup cashews, blended into a paste (instructions below)
• ▢ .5-1 package Shan Chicken Tikka Masala Spice Mix (you can use a different brand if you prefer)
• ▢ 1 teaspoon fresh grated garlic
• ▢ 1 teaspoon fresh grated ginger
• ▢ 1 teaspoon turmeric (fresh or powder)
• ▢ 2 tablespoon tomato paste
• ▢ ¼ cup water (add more or less depending on curry consistency preference)
• ▢ 1 teaspoon kasoori methi (optional)
• ▢ red chili powder
• ▢ oil
• ▢ salt (optional-TIP:Shaan masala already has salt)
• ▢ finely chopped cilantro

Instructions

• Mix the chicken breast, Shan Chicken Tikka Masala Spice, and oil together and let it sit at room temperature while you prepare the other ingredients.
• BOILED AND PUREED Onion - Boil a chopped onion with some water, drain the water, and puree the onion once it is translucent.
• CASHEW PASTE - Blend the cashews into a fine paste. (You can add a little water if needed)
• Heat a pan on high heat and add about 1 tablespoon of oil. Spread the oil across the bottom of the pan to coat.
• Add the chicken to the pan by spreading it throughout the pan so the maximum amount of chicken is touching the hot surface. Feel free to do this in multiple rounds of cooking if the pan you are using is small. This helps brown one side of the meat resulting in very tender pieces.
• Let the chicken cook without stirring for about 3 minutes. Then take a flat spatula and gently flip over.
• Cook for an additional 3 minutes, lower the heat to medium/low, and then stir the chicken.
• Mix in turmeric, cashew paste, onion puree, ginger, and garlic. Add red chili powder and salt after a taste test in the end.
• Mix well.
• Now add water according to your preference on curry consistency. For wraps I use less water and I add more water to eat with rice, but it’s also based on your preference.
• Cover and cook on medium/low heat for about 5 minutes.
• Top with chopped cilantro and serve with your choice of rice, tortilla, naan, bread, paratha, etc.

Notes

• Add salt at the very end (if needed)
• Check substitution requirements in post above
• Cream is not recommended for this dish
• Pairs well with gluten and grain-free Siete Tortillas

Nutrition

One has a gravy that pairs perfectly with rice and the other can be eaten as an appetizer, topping on pizza/nachos, or wrapped into a burrito/taco/gyro.

This Healthy Chicken Tikka Masala recipe has no added soy, corn, wheat, dairy, or lentil legumes. Making it perfect for clean-eating diets!

For this specific recipe, I like to use Shan Chicken Tikka Masala spice box.

Shan Chicken Tikka Masala Spice Mix already has salt in it. In fact, it is high in sodium. For that reason, I stay away from adding extra salt to this dish.

This recipe is delicious without the additive of cream. I personally do not recommend it.

Paneer, mushrooms, extra firm tofu, mixed vegetables, soy chunks/nuggets, etc.

History

This recipe dates back to my University of Houston undergrad college days when a friend introduced me to a restaurant in Houston. We would always pick up their Chicken Tikka Masala to go. It had peppers and onions but I eliminated those ingredients in this recipe.

Once I moved back to Arkansas I had to find a way to recreate this dish. I played around with a few different ingredients until this compilation came about.