Butter masala, often called butter chicken masala, is a rich and creamy Indian dish where tender chicken is simmered in a spiced tomato-onion gravy finished with butter and cream. This version balances the indulgent flavors with a realistic look at its calorie content, so you can enjoy it while knowing exactly what you’re eating. It works because the spices and cream create a luxurious sauce that coats every piece of chicken, and the calorie count is moderate for a restaurant-style curry.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup (240 g) plain full-fat yogurt
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 g) garam masala, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) chili powder (adjust to taste)
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (28 g) unsalted butter
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 (14 oz / 400 g) can crushed tomatoes
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 g) sugar (optional, to balance acidity)
- 2 tbsp (30 g) chopped fresh cilantro for garnish
Instructions
- In a bowl, combine the chicken, yogurt, lemon juice, 1 teaspoon of garam masala, cumin, turmeric, chili powder, and salt. Mix well, cover, and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
- Add the garlic and ginger, and cook for 1 minute until fragrant.
- Add the crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring often, until the sauce thickens slightly.
- Using an immersion blender, puree the sauce until smooth. (Alternatively, transfer to a blender and blend carefully, then return to the pan.)
- Add the marinated chicken to the sauce, including any marinade. Stir to combine. Cook over medium heat, covered, for 15 minutes, stirring occasionally, until the chicken is cooked through. Check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
- Reduce heat to low and stir in the heavy cream and the remaining 1 teaspoon of garam masala. Add sugar if using. Simmer gently for 5 minutes, do not boil.
- Taste and adjust salt. Garnish with cilantro and serve hot.
Tips
- For a lighter version, substitute half-and-half or evaporated milk for the heavy cream, but expect a thinner sauce.
- If you don’t have an immersion blender, let the sauce cool slightly before blending in a standard blender; always vent the lid to release steam.
- Don’t skip the marinating step—it tenderizes the chicken and builds flavor. Even 15 minutes makes a difference.
- If the sauce becomes too thick, thin it with a splash of water or chicken broth.
Serving Suggestions
Serve butter masala over steamed basmati rice or with warm naan bread. A side of cucumber salad or sautéed greens balances the richness. For a complete meal, add a lentil dish like dal.
Variations
- Vegetarian: Replace chicken with 1 lb (450 g) paneer cubes or firm tofu; skip the marinating step and add them in step 6, cooking just until heated through.
- Spicier: Add 1-2 finely chopped green chilies with the garlic and ginger, or increase the chili powder.
- Vegan: Use coconut cream instead of heavy cream and vegan butter; replace chicken with chickpeas or mixed vegetables.
- Smoky flavor: Add 1/2 teaspoon of smoked paprika or a pinch of liquid smoke in step 7.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce, until piping hot (165°F / 74°C). Avoid boiling to prevent the cream from curdling.
Frequently Asked Questions
How many calories are in a serving of this butter masala? Each serving (about 1.5 cups) contains approximately 450 calories. This estimate includes the chicken, butter, cream, and yogurt. The exact number can vary based on the fat content of your ingredients and portion size.
Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Reduce the simmering time in step 6 to about 10 minutes, and check for doneness at 165°F (74°C).
Why is my sauce grainy? Graininess usually comes from curdling the cream or yogurt. Always use full-fat dairy, add cream off the heat, and never let the sauce boil after adding cream. Also, make sure the yogurt is at room temperature before mixing.
Can I make this dairy-free? Absolutely. Use coconut cream and a plant-based butter substitute. The flavor will be slightly different but still delicious.
Is this dish very spicy? The heat level is mild to medium. The chili powder adds warmth, but you can reduce it to 1/2 teaspoon for a milder version, or omit it entirely.
Can I prep this in advance? Yes, you can make the sauce (steps 2-5) up to 2 days ahead and refrigerate. When ready, reheat the sauce, then add the marinated chicken and continue with step 6.
Related
- Delia Smith Spiced Red Cabbage Recipe
- Evening Gown Sewing Patterns Free: How to Choose One
- Snake in Broccoli and Cheese: A Fun Savory Bake
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).