Butter Masala/Chicken Recipe

Butter Masala/Chicken Recipe

serves 4 to 5

Shopping List

  • 1 Butter Masala Spice Kit
  • 1 ½ to 2 lbs boneless, skinless chicken thighs
  • 1 small yellow onion
  • 1-inch cube fresh ginger
  • 4 cloves garlic
  • 1 lime
  • 1 cup tomato sauce
  • 4 tbs butter
  • 2 tbs plain yogurt
  • 1 tbs honey
  • ¼ to ½ cup cream
  • vegetable oil
  • salt
  • cilantro for garnish (optional)

 *see Variations below




Peel and finely grate ginger and garlic. Cut chicken into 1 ½ inch pieces. Combine chicken, ginger, garlic, 1 tsp salt, 1 tbs fresh lime juice, and yogurt.


Heat 1 tablespoon oil on medium-high. Sauté chicken ~8 minutes or until browned.  While chicken is cooking, peel and finely chop onion. Remove chicken to a bowl (it will finish cooking later) and reduce heat to medium.


Add 1 tbs oil to same pan. Add WHOLE SPICES, stir 1 minute, then add onion. Sauté 7 to 10 minutes until lightly browned.


Mix in MASALA POWDER, 2 tablespoons butter, and 2 tablespoons water. Sauté 2 minutes, then add tomato sauce and ½ teaspoon salt. Cover and simmer on low 10 minutes; stir occasionally.


Add chicken and accumulated juices, honey, 2 tablespoons butter, cream, and ¼ to ½ cup warm water. Simmer 5 minutes or until chicken is cooked through. Add salt to taste and chopped cilantro if desired.

Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.



to make vegan/vegetarian, substitute:
  • non-dairy spread or vegetable oil for butter
  • 1 block extra-firm tofu, one head cauliflower (cut into large florets), or plant-based "chicken" for chicken
  • 1 tablespoon unsweetened cashew butter mixed with 2 tbs hot water OR ¼ cup cashew cream for cream
  • non-dairy plain or cashew yogurt for regular yogurt 
for an extra-rich flavor, substitute ghee for vegetable oil (use butter as directed)
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1 comment

Is this the same as chicken makani?


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