Chicken butter masala is a rich, creamy Indian curry made by simmering grilled or pan-seared chicken in a velvety tomato, butter, and cream sauce. Known for its mild heat and sweet, tangy flavor, it is a staple of Indian restaurants worldwide and is typically served with naan, roti, or steamed basmati rice. While it shares roots with the more famous butter chicken (murgh makhani), chicken butter masala is a distinct dish with its own character, though the two are often confused.
What Is Chicken Butter Masala?
Chicken butter masala is a curry where chicken pieces are first cooked (often in a tandoor or a skillet) and then simmered in a sauce of puréed tomatoes, onions, ginger, garlic, and a blend of spices, finished with butter and cream. The sauce is smooth, lightly sweet, and mildly spiced, making it a favorite for those who want Indian flavors without intense heat. It is a standard term in Indian cuisine, used on menus and in cookbooks, and it is not slang or informal.
Butter Chicken vs. Butter Masala
The two names are often used interchangeably, but there is a subtle difference. Butter chicken (murgh makhani) traditionally uses a marinade of yogurt and spices, and the chicken is roasted in a tandoor before being added to the sauce. Butter masala, on the other hand, often skips the yogurt marinade and uses a simpler searing or grilling method, focusing more on the tomato-butter sauce. Some regions also add more ground spices like garam masala, giving it a deeper color and a slightly more robust flavor. In practice, many restaurants use the names synonymously, so expect variations.
Key Ingredients and Substitutions
- Chicken: Boneless thighs or breasts work best. Use skinless thighs for more moisture.
- Tomatoes: Canned crushed tomatoes (2 cups / 490 g) are convenient; fresh ripe tomatoes (about 4 large) can be used in summer, but they may need longer cooking.
- Butter and cream: Unsalted butter (4 tbsp / 57 g) and heavy cream (1 cup / 240 ml) give the signature richness. For a lighter version, use half-and-half, but the sauce will be less luxurious.
- Spices: Garam masala, ground cumin, ground coriander, turmeric, and Kashmiri chili powder (or a mix of paprika and cayenne) are typical. If you don’t have Kashmiri chili, use 1 tbsp paprika plus ¼ tsp cayenne.
- Ginger and garlic: Fresh is best, but 1 tsp each of ginger-garlic paste can substitute.
How to Cook Chicken Butter Masala
- Season chicken pieces (1.5 lb / 680 g) with salt and a pinch of turmeric. Sear in a hot skillet with 1 tbsp butter until golden on both sides (about 4-5 minutes per side). Remove and set aside.
- In the same pan, add 2 tbsp butter and sauté 1 finely chopped onion until soft (about 5 minutes). Add 1 tbsp grated ginger and 4 cloves minced garlic; cook for 1 minute.
- Add 2 cups (490 g) crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, 1 tsp Kashmiri chili powder, and 1 tsp salt. Simmer for 10 minutes, stirring occasionally.
- Blend the sauce until smooth (use an immersion blender or carefully transfer to a blender). Return to the pan.
- Add the seared chicken and any juices, then stir in 1 cup (240 ml) heavy cream and 1 tbsp butter. Simmer gently for 10–15 minutes until the chicken is cooked through and the sauce thickens. If using chicken breasts, cook until they reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Finish with 1 tsp garam masala and 2 tbsp chopped cilantro. Serve hot.
Common Problems and Fixes
- Sauce is too tangy: Add a teaspoon of sugar or a splash of cream to balance the acidity.
- Sauce is too thin: Simmer uncovered for 5–10 more minutes, or mix 1 tsp cornstarch with 2 tbsp water and stir in.
- Chicken is dry: Use thighs instead of breasts, and don’t overcook—the sauce should coat the chicken, not boil it.
- Curry tastes flat: Add a pinch of salt and a squeeze of lemon juice at the end to brighten the flavors.
Cost and Where to Eat It
Chicken butter masala is an affordable dish to make at home, with most ingredients being pantry staples. Chicken, tomatoes, cream, and butter are inexpensive; a batch for four costs about $10–15 depending on your location. At restaurants, it’s often priced between $12–18 and is one of the most popular curries on Indian menus. For the most authentic experience, look for a restaurant that serves it with a side of pickled onions and a choice of naan or rice.
Frequently Asked Questions
Is chicken butter masala the same as butter chicken?
In most restaurants, yes—the terms are used interchangeably. The traditional difference is that butter chicken uses a yogurt marinade and tandoori cooking, while butter masala may skip the marinade. At home, you can make either with a skillet.
Can I make it dairy-free?
Yes. Substitute the butter with coconut oil or vegan butter, and the cream with full-fat coconut milk. The flavor will change slightly, but it will still be creamy and delicious.
How spicy is chicken butter masala?
It’s typically mild to medium. The heat comes from chili powder, but the cream and butter mellow it out. Adjust the chili to your taste—start with ½ tsp if you’re sensitive.
How long does it keep in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or cream if the sauce has thickened.
Can I freeze it?
Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The cream may separate slightly, but stirring will bring it back together.
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