Butter chicken masala is one of the most beloved Indian dishes, renowned worldwide for its rich, creamy and lip-smacking taste. This iconic curry has a fascinating history and unique combination of ingredients that come together to create its signature flavor profile. In this article we will unravel the mysteries of butter chicken masala by exploring its origins essential components, and tips for preparing it at home.
Tracing the Origins of Butter Chicken Masala
To understand what butter chicken masala is, it helps to know where it came from. Kundan Lal Gujral, the owner of the Moti Mahal restaurant in Delhi, India, made this curry in the 1950s. People say that the dish was created by accident when leftover tandoori chicken was mixed into a tomato gravy that had butter (makhan) and cream added to it.
The end result was so tasty that it quickly became a crowd favorite. The smooth, sour curry was first called murgh makhani, but it became known as “butter chicken” in India and around the world over time. The classic flavor profile hasn’t changed, even though the recipe has changed over the years.
The Quintessential Ingredients That Make the Masala
The unique mix of ingredients used gives butter chicken masala its thick texture and flavor. Here are some of the integral components:
Chicken: The main ingredient is boneless chicken pieces, usually from the breast or thigh. Most of the time, yogurt, ginger, garlic, lemon juice, garam masala, and other spices are used to marinate them. This makes the meat tender and infuses it with flavor.
Spice Mix: A special blend of spices is used for the classic aroma. This includes coriander, cumin, turmeric, cinnamon, cardamom, cloves, bay leaf, kasuri methi (dried fenugreek leaves), and chili powder.
Tomato Puree: Blending fresh, ripe tomatoes into a smooth puree provides the tangy, tomatoey gravy base. Onion, garlic, and ginger are sautéed before adding the puree.
Butter & Cream: Generous amounts of butter and heavy cream are swirled into the gravy, which makes it rich and creamy. Cashew paste also enhances the creamy texture.
Garam Masala: This signature Indian spice mix adds a depth of flavor and aroma. It contains spices like cinnamon, cardamom, cloves, cumin, etc.
When these ingredients are combined and simmered into a luxurious gravy, the result is the unmistakable flavor and aroma of butter chicken masala. The dish is finally garnished with cream, butter, and fresh cilantro.
Tips and Tricks for Preparing Authentic Butter Chicken Masala
Now that you know the main components, here are some handy tips to prepare foolproof butter chicken masala at home:
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Marinate the chicken for at least 2-3 hours or overnight in the refrigerator. This allows the flavors to penetrate deeply.
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Use fresh, ripe tomatoes when making the curry for maximum flavor. Canned tomatoes can make the gravy too acidic.
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Sauté the onion, garlic, ginger in butter slowly until softened and fragrant before adding tomato puree.
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Simmer the gravy for 30-40 mins till it turns glossy and the raw tomato flavor cooks out.
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Add cream and butter towards the end and let it simmer briefly to amalgamate.
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Adjust spices according to taste – more red chili powder for extra heat, or garam masala for robust aroma.
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Garnish with butter, cream, cilantro and serve with hot Indian bread or rice.
With these handy tips, you can recreate the iconic butter chicken masala at home. Play around with the spices, cooking techniques and ingredients until you get the flavor just right for your palate. This amazing curry is sure to be a crowd-pleaser!
Make Onion Tomato Masala
3. Heat a pot with 2 tablespoons oil and add the whole spices. 1 small bay leaf, 2 green cardamoms, 2 cloves and 1 inch piece of cinnamon. If you don’t like or have toddler for meal, leave them.
4. Add 1 to 2 chopped green chilies (optional, leave out for kids) and 1 cup fine chopped onions.
5. Saute onions on a medium flame for 5 to 6 mins. Reduce the heat slightly and continue to saute until they turn completely golden. Put in ¾ teaspoon of garlic ginger paste and cook for one minute, until the food smells good.
6. Pour ½ cup tomato puree or chopped tomatoes (deseeded). Then add ½ to ¾ teaspoon red chili powder, ½ to ¾ teaspoon garam masala and ½ tsp salt.
7. Saute till the mixture turns thick, aromatic and oil begins to separate from the masala.
8. Add the marinated chicken & saute for 3 to 5 mins on a medium to high flame. (You can also sear the chicken for 5 minutes in a separate pan, on the grill, or in the air fryer if you want to.) I haven’t done it here because this is meant to be a simple dish).
9. Cover and cook for about 5 mins on the lowest possible flame. This is when the chicken soaks up the flavors.
10. You will see moisture from chicken begins to ooze out. Stir in a handful of coriander leaves (chopped) & handful of mint leaves (chopped).
11. Cover and cook again until chicken is soft and tender. If you want a gravy or more sauce, pour some hot water or coconut milk (not authentic) & simmer until chicken is tender. Taste test and add more salt and garam masala if required. For more heat add crushed black pepper. Garnish with chopped coriander leaves & 2 to 3 tbsps cream if you want.
Serve chicken masala with rice, roti, naan or paratha along with lemon wedges and onion slices.
- Marinate to infuse and tenderize the chicken. If you are making the dish ahead of time, you can skip this step. If you don’t want to use the marinade, use up all the spices that were meant for it while the dish is cooking.
- If you want to make this dish taste better, use skinless bone-in chicken. You can also use bone-less chicken. If you use chicken breasts without bones, add some hot water while they’re cooking. This prevents the breasts from drying out.
- Puree made from canned tomatoes: If you use canned tomatoes, make sure they don’t have any citric acid added to them, like Mutti pasata.
- You can use paste made from almonds, cashews, fresh coconut, white sesame seeds, or poppy seeds. I list these as an option, but they are not used to make chicken masala. We do add them to other chicken curries, though. These will help you make a dish with more sauce because they let you cook it with more water.
- I prefer to use regular cooking oil for this dish. You may use mustard oil for a pungent dish. You can also add some ghee along with the oil at the start. this imparts different flavors.
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For best results follow the step-by-step photos above the recipe card
How to make Chicken Masala (Stepwise Photos)
1. To a mixing bowl add the following ingredients to marinate the chicken. This step infuses flavors and tenderizes the chicken.
- 1. 1 lbs. (½ Kg) chicken (use bone-in for flavor or boneless).
- ¾ teaspoon ginger & garlic paste
- ½ teaspoon turmeric
- ¼ teaspoon salt
- ¾ teaspoon garam masala or chicken masala
- ½ teaspoon Kashmiri red chili powder
If you want you may also add 2 tablespoons yogurt. I have not used it here.
2. Mix well to marinate and set aside for about 45 mins to 1 hour. You can also refrigerate overnight.
The 2 Dollar Curry (Butter Chicken) | But Cheaper
FAQ
What are the ingredients in Butter Chicken Masala?
How to Make Chicken Butter Masala (Stepwise Photos)⅛ tsp turmeric. ½ to 1 tsp red chilli powder. 1 teaspoon garam masala. 1 tablespoon ginger garlic paste. ⅓ teaspoon salt. 1 tablespoon lemon juice. 1 teaspoon kasuri methi. ½ cup Greek yogurt / hung curd.
What is butter masala made of?
It is basically a mildly spiced sweet and tangy tomato gravy made with oodles of ghee, cream and butter. Mar 11, 2018.
What is the difference between butter chicken and chicken butter masala?
There are three main differences between the two. Butter Chicken is much more creamy and rich due to the addition of a generous amount of butter. The Butter Chicken sauce is pureed until smooth, while Chicken Tikka Masala keeps the tomatoes and onions in chunks to add more texture to the sauce.
What is the taste of chicken butter masala?
Butter chicken tends to be sweeter, aromatic, and slightly tangy. The dish also tends to be creamier than tikka masala. Tikka masala, on the other hand, often has chiles, adding more spice and peppery notes. The chicken is also cooked and marinated in yogurt and half and half, creating tangier pieces of chicken.