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Want to Build Your Own Butter Masala Kit?
Why does homemade curry never taste quite like the restaurant? You’re likely missing the right spice blend and the authentic fat. Here are the essentials we shipped in our kits to nail that flavor.
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🧈 Organic Ghee (Clarified Butter)
The Richness: You can use butter, but Ghee has that nutty, intense flavor that defines Indian cooking. It has a higher smoke point, so you can sauté your spices without burning them. -
🌶️ Kashmiri Chili Powder
The Color: How do restaurants get that vibrant red sauce without it being too spicy? They use Kashmiri Chili. It provides the glow and a mild heat that won’t burn your tastebuds. -
🥄 Rani Garam Masala (11-Spice Blend)
The Base: Generic supermarket brands often use too much cinnamon. We prefer Rani’s blend because it has the right balance of cardamom and cloves for a savory (not sweet) curry. -
🍚 Royal Chef’s Secret Basmati Rice
The Grain: Authentic Basmati needs to be aged so it cooks up long and separate, not sticky. This is the “Extra Long Grain” variety used by chefs. - 🪨 Granite Mortar and Pestle, 8 inch
For the spices: whole cumin and cardamom ground fresh are a different ingredient to the pre-ground jars. This is the cheapest upgrade to any Indian curry.
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This Indian butter chicken recipe (butter masala) works with boneless chicken or paneer, and it’s a meal in just 30 minutes. The sauce is a masala spice blend cooked in ghee (clarified butter) with tomatoes and coconut cream, served over basmati rice. Kashmiri chili powder sets the heat, so use as much or as little as you like.
What Is Butter Chicken?
Butter chicken, or murgh makhani, is chicken simmered in a spiced tomato sauce finished with butter and cream. It’s usually served with basmati rice and naan.
Butter chicken was invented in the 1950s by Kundan Lal Gujral at Moti Mahal restaurant in Delhi’s Daryaganj neighborhood. The story goes that leftover tandoori chicken was too dry to serve the next day, so Gujral simmered it in a sauce of tomatoes, butter, and cream, and murgh makhani was born. The dish became so popular that it’s now estimated to be the most-ordered Indian dish worldwide, ahead of both tikka masala and biryani. Moti Mahal still operates in Delhi today, though the Gujral family has faced decades of legal disputes over the trademark. Read more about the history of butter chicken.
A few of these ingredients can be hard to find without an Indian grocery store nearby, so I’ve added links to specialty Amazon products below.
Butter Chicken vs. Chicken Tikka Masala: What’s the Difference?
These two dishes look almost identical on the plate, and most Indian restaurants serve both - but they’re actually different dishes with different origins.
Butter chicken (murgh makhani) is the Moti Mahal dish from Delhi described above, created to use up leftover tandoori chicken. The sauce is smooth, mild, and slightly sweet. There are no onions in the traditional version, and it relies on butter and cream for richness.
Chicken tikka masala was developed in the UK (likely Glasgow or Birmingham) and uses a more heavily spiced, onion-based sauce. It’s tangier, spicier, and has more texture from the caramelized onions. The chicken is also cut smaller and charred harder before going into the sauce.
The easiest way to tell them apart: butter chicken is milder, smoother, and more buttery. Tikka masala is bolder, spicier, and has more bite. My recipe leans toward the authentic Delhi style - the sauce is silky and mild, with the option to add heat if you want it.
What Ingredients Do You Need for Butter Chicken?
You’ll need:
- 1 ½ pounds boneless, skinless chicken breast or thighs
- ½ cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 teaspoon red chilli powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons chopped fresh cilantro
- Basmati rice, for serving
- Naan bread, for serving
Start with the marinade. In a large bowl, combine the yogurt, lemon juice, garam masala, chilli powder, cayenne pepper, salt, and black pepper. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 30 minutes. While it marinates, slice the onions, mince the garlic, and dice the tomato.
Chicken thighs are more flavorful and tender than breast. Canned tomatoes work fine if you don’t have fresh. No garam masala? Mix ground cumin, coriander, and cinnamon instead.
Kasuri methi: the secret ingredient
If your homemade butter chicken tastes good but not quite like the restaurant version, you’re probably missing kasuri methi - dried fenugreek leaves. This is the single ingredient that separates a decent butter chicken from an authentic one.
Kasuri methi has a complex, slightly bitter, maple-like aroma that becomes warm and savory when crushed and added to a hot sauce. You won’t find it at most regular grocery stores - look for it at an Indian grocery store, or order it on Amazon (a bag lasts for months since you only use a tablespoon at a time).
How to use it: Take a generous pinch of dried kasuri methi and crush it between your palms directly over the finished sauce. The heat releases the oils and fills the kitchen with that unmistakable butter chicken aroma. Add it in the last 2 minutes of cooking - if it simmers too long, the flavor fades.
Making the sauce
Heat 2 tablespoons of butter in a large saucepan over medium heat. Add the sliced onions and cook until lightly browned and caramelized, about 8-10 minutes, stirring now and then so they don’t burn. Add the garlic and cook for another minute, stirring constantly.
The signature color of restaurant butter chicken comes from Kashmiri chili powder (deghi mirch), which has a heat level of only 1,000-2,000 Scoville units, about one-tenth the heat of cayenne. It’s prized for its deep red color, not its heat. If you can’t find it, sweet paprika with a pinch of cayenne gets you close on both color and warmth.
Add the ginger garlic paste, garam masala, chili powder, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
Add the diced tomatoes, tomato paste, chicken broth, and heavy cream and stir well. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until the sauce thickens.
Putting it together
Add the marinated chicken to the sauce and stir to coat. Simmer for 5-7 minutes, until the chicken is cooked through and tender. The sauce will thicken a little more as it goes.
Stir in the chopped cilantro. Serve over basmati rice or with warm naan to soak up the sauce.
Serving suggestions and variations
- For those who enjoy a bit of heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- Add vegetables like bell peppers, carrots, or potatoes to the sauce.
- Make the sauce ahead and refrigerate or freeze it.
- Use Greek yogurt instead of plain in the marinade for more tang.
- For a smoky note, add a dash of liquid smoke or smoked paprika.
Tips
The difference between a good butter chicken and a great one comes down to the finishing technique. After the sauce is fully cooked, remove the pan from heat and stir in 2 tablespoons of cold butter - this emulsifies into the sauce, creating the glossy, velvety texture that coats the back of a spoon. Adding butter to boiling sauce causes it to separate rather than emulsify. The same principle applies to the cream: add it off-heat, stir gently, and never boil the sauce after the cream goes in. This is why restaurant butter chicken always looks shinier than most home versions.
- Avoid overcooking the chicken, as it can become dry and tough. Aim for tender, juicy pieces.
- Garnish with chopped cilantro and a spoonful of raita (yogurt and cucumber sauce).
Common mistakes
- Don’t overmarinate the chicken. It can turn salty and tough, so stick to the time in the recipe.
- Don’t let the sauce cook down too far or it gets thick and sticky. Keep it at a gentle simmer.
- Don’t skip the simmer. That’s what thickens the sauce.
Butter chicken (murgh makhani) originated in 1950s Delhi at the Moti Mahal restaurant, where leftover tandoori chicken was simmered in a rich tomato-cream-butter sauce. Tikka masala likely originated in British curry houses and uses a spicier, more tomato-forward sauce. Butter chicken sauce is milder, creamier, and sweeter, relying on cashew paste or cream for body, while tikka masala often uses yogurt and more chili powder. Both use marinated chicken, but butter chicken's sauce is distinctly velvety.
Three ingredients separate restaurant-quality butter chicken from homemade attempts: Kashmiri chili powder (for deep red color without excessive heat), kasoori methi (dried fenugreek leaves, added in the last minute of cooking for that signature bittersweet aroma), and real ghee instead of oil. Finishing the sauce with cold butter stirred off-heat creates the silky, glossy texture that restaurants are known for. A splash of heavy cream at the end adds richness without making the sauce heavy.
Yes - you can substitute full-fat coconut milk for a dairy-free version that's equally rich. Cashew cream (soaked cashews blended with water) is another popular alternative that Indian restaurants actually use to thicken their sauces. For a lighter version, use Greek yogurt stirred in off-heat (adding it to hot sauce will cause curdling). Each substitute changes the flavor profile slightly, but all produce a creamy, satisfying sauce.
The classic pairing is basmati rice or warm naan bread for scooping up the sauce. Jeera rice (cumin rice) adds an aromatic dimension, while garlic naan is the crowd favorite. For a complete Indian meal, add a side of raita (yogurt with cucumber and mint) to cool the palate, along with pickled onions or mango chutney. A simple cucumber-tomato salad dressed with lemon juice and chaat masala rounds out the spread.
Indian Butter Masala & Basmati Rice Recipe
Equipment
Ingredients
- 1.5 cups Basmati rice
- 15-18 oz Crushed tomatoes
- ½ Onion chopped
- 5-7 oz Coconut cream or heavy cream
- ¼ cup Masala spice blend
- 2 tablespoon Ghee
- 1 tablespoon Sugar
- 1-2 teaspoon Himalayan pink salt or sea salt
- 1-2 teaspoon cayenne pepper (optional) or Kashmiri
Proteins (choose 1):
- 2 cups chicken shredded rotisserie, cubed chicken, paneer, or chickpeas
- 1 cup peas
Instructions
Cook the Rice
- Place basmati rice in a rice cooker or medium pot with lid.
- Rinse the rice by adding cold water to pot, swirling, and carefully draining 2-3 times until the water runs clear. Optional: soak rice in water for 20 min. before cooking to achieve longer grains.
- Add 1.5 cups of water to rice, half of the ghee, and half of the Himalayan pink salt.
- Rice cooker: press start/cook.
- Stovetop: bring rice to a boil, cover, reduce heat to low, and cook for 20 minutes. Continue with recipe while the rice cooks…Once the rice is done, fluff it with a fork to ensure you have perfectly cooked rice, which will serve as the base for your Butter Chicken.
Prep Ingredients including Tomato Paste
- Open tomatoes and coconut cream.
- Prepare about 2 cups of protein by cleaning and cutting into bitesize pieces, if needed.
- (Optional) Finely dice half of a medium onion (about ½ cup).
Create the Masala
- Spoon the remaining half of the ghee into a large saucepan with lid, heat over medium. Add diced onions and cook for 2-3 minutes until translucent, stirring often.
- Reduce heat to low and add the masala spice blend and desired amount of Kashmiri chili powder. Cook for another minute until a paste forms.
Add Protein & Seasonings
- Add the tomatoes, your protein, coconut cream, sugar, and the remaining half of the Himalayan pink salt.
Develop the Flavors
- (Optional) if adding peas, stir into the butter masala now.
- Reduce heat to low, cover, and cook for 10-15 minutes until the sauce has a gravy-like consistency.
- Tip: to thin, gradually add water, to thicken, simmer without a lid.
Plate & Enjoy!
- When the basmati rice has finished cooking, fluff with a fork to release excess moisture.
- Serve butter masala with a side of cooked basmati rice.
- Enhance your experience with an Indian music playlist (takeoutkit.com/playlists).
- "Enjoy your meal" kripyā bhojan kā ānnand lijīyai!
Video
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