Butter masala spice mix is the backbone of the rich, creamy, and mildly spiced Indian dish known as butter chicken (murgh makhani). This homemade blend combines warm spices like cardamom, cloves, and cinnamon with the earthy heat of Kashmiri chili and the sweet aroma of fenugreek, creating a balanced, aromatic base that is far fresher than store-bought versions. It works beautifully because you control the heat level and the freshness, and it comes together in just a few minutes with pantry staples.
Ingredients
- 2 tablespoons (14 g) coriander seeds
- 1 tablespoon (6 g) cumin seeds
- 1 tablespoon (6 g) black peppercorns
- 1 tablespoon (6 g) green cardamom pods (about 12 pods)
- 1 (2-inch / 5 cm) cinnamon stick
- 1 teaspoon (2 g) cloves
- 1 teaspoon (2 g) fennel seeds
- 1 teaspoon (2 g) fenugreek seeds (optional, adds bitterness)
- 2 tablespoons (14 g) Kashmiri chili powder (or 1 tbsp / 7 g sweet paprika + 1 tsp / 2 g cayenne)
- 1 teaspoon (3 g) ground turmeric
- 1 teaspoon (2 g) ground ginger
- 1 teaspoon (2 g) ground nutmeg
Instructions
- Place a small skillet over medium heat. Add the coriander seeds, cumin seeds, black peppercorns, cardamom pods, cinnamon stick, cloves, fennel seeds, and fenugreek seeds (if using). Dry-roast for 2–3 minutes, shaking the pan frequently, until fragrant and lightly browned. Do not let them smoke or burn.
- Remove the spices from the pan immediately and let them cool completely on a plate for about 5 minutes.
- Transfer the cooled roasted spices to a spice grinder or a high-speed blender. Grind to a fine powder. If using a blender, you may need to pulse and shake to get an even grind.
- Sift the ground spices through a fine-mesh strainer into a bowl. Return any coarse bits to the grinder and grind again.
- Add the Kashmiri chili powder, turmeric, ground ginger, and nutmeg to the ground roasted spices. Whisk until thoroughly combined.
- Store in an airtight glass jar in a cool, dark place. Use within 3 months for best flavor.
Tips
- Substitutions: If you don’t have Kashmiri chili, use a mix of sweet paprika and cayenne to achieve similar color and heat. For a gluten-free blend, ensure your spices are certified gluten-free (most are, but check labels).
- Storage: Whole spices stay fresh longer than ground. For the most potent mix, grind only what you need for a week or two, and keep the remaining whole spices in a sealed container.
- Common mistake: Burning the spices. Keep the heat medium and stir constantly; they should toast, not char. Burnt spices will make the mix bitter.
- Heat level: This blend is mild. For a spicier mix, add an extra teaspoon of cayenne or a dried red chili, ground with the seeds.
Serving Suggestions
Use 1 to 2 tablespoons of this butter masala spice mix in your butter chicken recipe, typically added to the tomato-onion gravy along with butter and cream. It also works well in other creamy curries, lentil dishes (dal makhani), or as a rub for roasted vegetables. For a quick weeknight sauce, sauté 1 tablespoon of the mix in butter, add a can of tomato puree and a splash of cream, and simmer for 10 minutes.
Variations
- Smoky version: Add 1 teaspoon of smoked paprika to the mix for a deeper, smoky note.
- Extra aromatic: Include 1 star anise or a small piece of mace (the outer covering of nutmeg) with the whole spices before roasting.
- No-fenugreek: If you dislike fenugreek’s bitterness, simply omit it; the mix will be slightly less authentic but still delicious.
Storage and Reheating
Store the spice mix in an airtight container away from light and heat. It will keep its potency for up to 3 months, though using it within 6 weeks is ideal. To refresh a mix that has lost its aroma, dry-roast it in a pan for 30 seconds before using. Do not refrigerate, as moisture can cause clumping. There is no reheating needed for the spice mix itself; it is added during cooking.
Frequently Asked Questions
Can I use pre-ground spices instead of whole seeds? Yes, but the flavor will be less vibrant. If using pre-ground, skip the roasting step and simply combine all ground spices. Use half the quantity of ground spices compared to whole, as ground spices are more concentrated.
What is Kashmiri chili powder, and can I skip it? Kashmiri chili is a mild, bright red chili powder from India that gives color without overwhelming heat. If you don’t have it, use a mix of 1 tablespoon sweet paprika and 1 teaspoon cayenne, adjusting to taste.
How much of this mix should I use in butter chicken? For a standard recipe serving 4, use about 1.5 tablespoons (about 10 g) of the mix. You can adjust to taste, but start with less and add more after tasting.
Is this spice mix spicy? No, it is mild. The heat comes mostly from the black pepper and chili powder, both of which are moderate. For a spicier version, add extra cayenne.
Can I double the recipe? Absolutely. Just ensure you roast the spices in a single layer in the pan, and grind in batches if needed. Store the extra in a separate jar.
Why is fenugreek sometimes used? Fenugreek seeds add a slightly bitter, maple-like flavor that is characteristic of many Indian curries. If you don’t have them, you can substitute a pinch of celery seed, though the flavor will differ.
Related
- Farmers Cheese Pancakes (Syrniki) Recipe
- Frozen Pelmeni Dumplings: How to Cook & Enjoy
- German Apple Strudel (Apfelstrudel) Recipe
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).