Butter masala is a rich, creamy Indian curry made with a tomato-onion base, butter, cream, and a warm blend of spices. It works because the slow-cooked masala develops deep flavor while the cream and butter balance the tang of tomatoes and heat of chilies. This guide covers every ingredient you need, from the pantry staples to the optional extras, with quantities for a classic home version.
Ingredients
- 2 tablespoons (30 g) unsalted butter, plus 1 tablespoon (15 g) for finishing
- 1 tablespoon (15 ml) vegetable oil or ghee
- 1 large onion (about 150 g), finely chopped
- 4 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 2-3 green chilies, slit (adjust to taste)
- 3 large tomatoes (about 450 g), pureed or finely chopped
- 1/2 cup (120 ml) water, as needed
- 1 teaspoon (5 g) salt, or to taste
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) turmeric powder
- 1 teaspoon (2 g) Kashmiri red chili powder (or 1/2 teaspoon regular chili powder)
- 1 teaspoon (2 g) garam masala
- 1/2 cup (120 ml) heavy cream (or cashew cream for vegan)
- 1 tablespoon (15 g) sugar (optional, to balance acidity)
- 1 teaspoon (5 g) dried fenugreek leaves (kasuri methi), crushed
- 2 tablespoons (30 g) butter, for finishing
- Fresh cilantro, chopped, for garnish
For a chicken version, add 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces, and cook until done.
Instructions
- Heat the 2 tablespoons butter and oil in a heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until golden brown, about 8-10 minutes.
- Add the garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
- Add the tomato puree. Cook, stirring frequently, until the tomatoes are well cooked and the oil starts to separate from the masala, about 10-12 minutes. This step is crucial for flavor.
- Add the salt, cumin, coriander, turmeric, and chili powder. Stir and cook for 1 minute.
- If using chicken, add it now and cook, stirring, until it is no longer pink on the outside, about 5 minutes. If making a vegetarian version, skip this step.
- Add 1/2 cup water (or more if needed) to create a sauce. Bring to a simmer, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through (for chicken: internal temperature reaches 165°F (74°C) as checked with a food thermometer) or the gravy has thickened.
- Remove the pan from heat. Stir in the cream, sugar (if using), and crushed fenugreek leaves. Mix well.
- Finish by stirring in the remaining 2 tablespoons butter. This gives the curry its signature silky sheen.
- Garnish with fresh cilantro and serve hot.
Tips
- Substitutions: For a vegan version, replace butter with vegan butter or coconut oil and use full-fat coconut cream instead of dairy cream. Kasuri methi can be skipped, but it adds a unique aroma; a pinch of dried thyme can be a last-resort substitute.
- Storage: Butter masala freezes well for up to 3 months. Store in an airtight container, and thaw overnight in the fridge before reheating.
- Common mistake: Don’t rush the tomato cooking. If the tomatoes are not cooked down properly, the curry will taste raw and acidic. Cook until the oil visibly separates.
- Heat level: Adjust the chilies to your preference. Kashmiri chili powder is mild and adds color; regular chili powder is hotter. Start with less and add more at the end if needed.
Serving Suggestions
Serve butter masala with naan, roti, or steamed basmati rice. It also pairs well with jeera rice or a simple cucumber salad. For a complete meal, add a side of dal or a vegetable dish.
Variations
- Paneer Butter Masala: Add 200 g (7 oz) of paneer cubes in step 6 instead of chicken. Simmer gently for 5 minutes; paneer doesn’t need long cooking.
- Vegetable Butter Masala: Add mixed vegetables like cauliflower, carrots, and peas in step 6. Cook until tender.
- Cashew Butter Masala: Soak 10 cashews in warm water for 15 minutes, then blend into a paste and add with the tomatoes for extra richness.
Storage and Reheating
Refrigerate leftover butter masala in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, warm it in a saucepan over low heat, adding a splash of water or cream to loosen the sauce. Stir frequently to prevent sticking. You can also microwave in 30-second intervals, stirring in between. Reheat leftovers to an internal temperature of 165°F (74°C) for safety. Freeze for up to 3 months in a freezer-safe container.
Frequently Asked Questions
Can I use pre-made ginger-garlic paste? Yes, use 1 tablespoon of store-bought paste to replace the fresh garlic and ginger. It will save time, but the flavor will be slightly less bright.
Why does my butter masala taste bitter? Bitterness usually comes from burnt spices or garlic. Cook spices on low heat and stir constantly. Also, avoid over-roasting the garlic; add it just until fragrant.
Can I make it without cream? Yes, you can use full-fat yogurt (whisked until smooth) or coconut milk. Add yogurt off the heat to prevent curdling. Coconut milk will change the flavor profile slightly.
How do I make it thicker? If the curry is too thin, simmer uncovered for a few more minutes to reduce. Alternatively, blend a tablespoon of cashew paste or add a teaspoon of cornstarch mixed with water.
Is butter masala the same as tikka masala? They are similar but not identical. Tikka masala usually has charred, marinated meat (tikka) added to the gravy, while butter masala can be vegetarian or have simply cooked meat. The base sauce is very similar.
Can I use dried fenugreek leaves instead of fresh? This recipe calls for dried fenugreek leaves (kasuri methi), which are standard. Fresh fenugreek leaves are harder to find and have a stronger flavor; if using fresh, use about 1/4 cup chopped and add them in step 6.
Related
- Snake River Farms Online Store: Wagyu Steak Guide
- Balut: Filipino Fertilized Duck Egg, Served the Traditional Way
- Ready Made Curry Meals: Easy Ways to Serve Them
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).