Tag Archives: butter chicken

Chicken Masala (Butter Chicken)

It’s a famous dish in Indian cuisine. For the chicken, I used a half chicken. I removed the skin and bones before cutting it. Of course you can choose chicken thighs or chicken breast.

  1. Place chicken pieces in a bowl. Add in 1 tsp salt, 1 tsp paprika powder, 1 tsp garam masala, 1 tsp turmeric powder, 2 tsp garlic paste and 1 tsp chopped ginger. If you want it to be a little spicy, you can also add in spicy chili powder. Marinate for 15 mins.
  2. Saute marinate chicken in pan. Heat a pan. add in 1 tbsp oil. Put the chicken pieces in. Saute till chicken turn golden brown. Take the chicken out.
  3. Same pan. Add in 2 tsp extra oil. Add in 1/2 cup chopped onion. stir fry a bit.
  4. Cut in 1 tbsp butter. Sautee onion till aromatic.
  5. Add in 2 cups chopped tomato. Stir fry evenly with onion.
  6. Pour in 1 cup water. Season with salt, garam masala, paprika powder and sugar.
  7. Simmer with low heat for 15 mins.
  8. Transfer everything in pan into the blender. Blend till it becomes smooth paste.
  9. Pour the paste back into the pan. If the gravy is not thickened enough, turn to low heat and reduce it.
  10. Add the chicken in. Cut in 1 tbsp butter and add in 1 tbsp cream. Stir well. Simmer for another 10 mins.
  11. drizzle cream before serving.


It can be served with rice or prata or naan. Very nice. My husband finished the whole big plate of this chicken masala.

Coconut Butter Chicken

1. Cut 1 chicken breast into small chunks.

2. Put chicken pieces in a bowl. Add in 1 tablespoon chopped garlic, 1 tablespoon chopped ginger and 1 tablespoon chili powder. Mix well. Then marinate them for 20 mins.

3. Heat a pan on stove. Add in 1 tablespoon oil.

4. Fry chicken breast till golden brown. Set them a side.

5. In the same pan, fry 1 chopped onion till dark brown.

6. Cut in 1 chunk of butter. When butter melts, add in 1 1/2 tsp cumin seeds, 1 tsp clove powder, 1 tablespoon minced garlic and 1 tablespoon minced ginger. Sauté a bit.

7. Add in 1 small can of tomato purée ( 6 oz), also drizzle in salt and 1 tablespoon chili powder. Stir fry till tomato sauce becomes very condensed.

8. Add 100 ml coconut cream into sauce. Turn to low heat and keep stirring.

9. Put in fried chicken. Simmer for 5 mins.


I have to say it’s perfect to go with rice.