Butter masala is a beloved Indian dish featuring tender paneer (Indian cottage cheese) simmered in a luscious, creamy tomato-based sauce enriched with butter and cashews. It’s a restaurant favorite that’s surprisingly simple to make at home, and this recipe delivers that same rich, mildly spiced flavor with everyday ingredients. The sauce is silky, slightly sweet, and perfectly balanced – serve it with naan or rice for a comforting meal.
Ingredients
- 2 tablespoons (28 g) butter, plus 1 tablespoon for finishing
- 1 tablespoon (15 ml) oil (vegetable or canola)
- 2 medium onions, finely chopped (about 1.5 cups / 190 g)
- 4 cloves garlic, minced
- 1 tablespoon (12 g) grated fresh ginger
- 1 green chili, slit (optional, for heat)
- 4 large tomatoes, chopped (about 3 cups / 540 g) or 1 (15-oz / 425 g) can crushed tomatoes
- 15 raw cashews (about 20 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) ground turmeric
- 1 teaspoon (2 g) garam masala
- 1 teaspoon (2 g) red chili powder (adjust to taste)
- 1 teaspoon (5 g) salt, or to taste
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (15 g) sugar (optional, to balance acidity)
- 8 oz (225 g) paneer, cut into 1-inch cubes
- 1/4 cup (60 ml) water, if needed to thin sauce
- 1 tablespoon (15 g) butter, for finishing
- 1 tablespoon (3 g) dried fenugreek leaves (kasuri methi), crushed (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the 2 tablespoons butter and oil in a large skillet or saucepan over medium heat. Add the chopped onions and cook, stirring often, until soft and golden, about 6–7 minutes.
- Add the garlic, ginger, and green chili (if using). Cook for 1 minute until fragrant.
- Add the chopped tomatoes and cashews. Stir well, then cover and cook over medium-low heat until the tomatoes are completely soft and mushy, about 10–12 minutes. Let the mixture cool slightly.
- Transfer the tomato-onion mixture to a blender. Blend until completely smooth. Be careful when blending hot liquids – allow steam to escape. Set the puree aside.
- Wipe the skillet clean. Add the remaining 1 tablespoon butter and heat over medium. Add the ground cumin, coriander, turmeric, garam masala, and red chili powder. Toast for 30 seconds until fragrant.
- Pour the pureed mixture back into the skillet. Add salt and sugar (if using). Stir and bring to a simmer. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- Reduce heat to low. Stir in the heavy cream and the crushed fenugreek leaves (if using). Simmer gently for 2–3 minutes – do not boil, or the cream may curdle.
- Add the paneer cubes and stir gently to coat. Cook for 3–4 minutes until the paneer is heated through. If the sauce is too thick, add the water a little at a time to reach your preferred consistency.
- Finish with the final 1 tablespoon butter and garnish with fresh cilantro. Serve hot with naan, roti, or rice.
Tips
- Blend safely: Always let the tomato mixture cool for a few minutes before blending, and never fill the blender more than halfway. Hold the lid with a towel while blending to avoid splatters.
- Paneer texture: To keep paneer soft, add it at the end and avoid over-stirring. If you prefer a browned exterior, lightly pan-fry the cubes in a little oil before adding.
- Substitutions: No paneer? Use firm tofu (pressed and cubed) or even cooked chicken (see Variations). For a dairy-free version, use coconut cream or cashew cream instead of heavy cream, and vegan butter.
- Balancing flavors: Tomatoes can be tart; the sugar is there to round out the acidity. Adjust to your taste, and if you like heat, add more chili powder or a pinch of cayenne.
Serving Suggestions
Butter masala is best paired with warm naan, garlic naan, or butter roti. It also works beautifully over steamed basmati rice or jeera rice. For a complete meal, serve alongside a simple cucumber salad or some pickled onions to cut through the richness.
Variations
- Butter Chicken: Replace paneer with 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces. Cook the chicken in the sauce until it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Vegetable Butter Masala: Add 1 cup (150 g) of mixed vegetables like peas, carrots, and bell peppers along with the paneer. Increase cooking time by 3–4 minutes to soften the vegetables.
- Cashew-Free Version: If you have a nut allergy, omit the cashews and use 2 tablespoons of plain yogurt or a splash of coconut milk to achieve creaminess (add after blending).
- Vegan Butter Masala: Use firm tofu instead of paneer, coconut cream instead of heavy cream, and a plant-based butter. The flavor will be slightly different but still delicious.
Storage and Reheating
Store leftover butter masala in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a saucepan over low heat, adding a splash of water or milk if it has thickened. You can also microwave individual portions in 30-second bursts, stirring in between. Freeze the sauce (without paneer) for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make butter masala without a blender? Yes. If you don’t have a blender, grate the tomatoes and onions finely, or use a food mill. The sauce will be slightly less smooth but still tasty.
Why is my sauce grainy? Graininess usually comes from undercooked tomatoes or blending while they’re still hot. Make sure the tomatoes are very soft before blending, and blend thoroughly until completely smooth.
Can I use store-bought garam masala? Absolutely. Store-bought is fine; just make sure it’s fresh. You can also make your own by grinding whole spices like cardamom, cloves, and cinnamon.
Is butter masala very spicy? It’s typically mild to medium. The heat comes from the red chili powder and green chili – adjust those to your preference. The cream and butter help tame the spice.
Can I add chicken to this recipe? Yes, see the Variations section above. Just ensure the chicken reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
How do I prevent the cream from curdling? Always add cream to a simmering (not boiling) sauce, and stir gently. Also, use full-fat cream – low-fat cream is more prone to splitting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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