This Butter Chicken Masala pairs perfectly with a variety of sides—serve it with rice, naan, tortillas, or rotis for a delicious meal. I personally had it with rotis and some sliced onions and OH MY GOD, guys! It was an explosion of flavors from the very first bite. The thick, buttery gravy, infused with garlicky goodness and tangy tomatoes paired perfectly with the mild, earthy flavor of the roti acts like the perfect canvas, soaking up the gravy. Do not waste any time to try this one guys And do let me know what you think in the comments
What are Rotis ?
For my non-Indian foodies – Roti is a warm, soft Indian flatbread, perfect for scooping up rich curries and flavorful dishes—simple, wholesome, and irresistibly delicious!
About the Dish
Unlike the milder, restaurant-style butter chicken, this homemade version packs a punch with deep, authentic flavors. It starts with juicy chicken pieces marinated in yogurt, ginger-garlic, and a blend of bold Indian spices. This marinade isn’t just for show—it tenderizes the chicken and infuses it with a depth of flavor that takes the dish to the next level.
The real magic happens in the buttery tomato gravy. Fresh tomatoes are slow-cooked with spices, blended to silky perfection, and enriched with cashew paste for a natural, creamy texture. A generous dollop of butter and a splash of cream give it that signature richness, while kasuri methi (dried fenugreek leaves) adds a distinct earthy aroma that sets this dish apart. Imagine this: tender, spice-infused chicken, slow-cooked to perfection in a luxuriously creamy, buttery tomato gravy that hugs every bite with rich, velvety goodness. It’s smoky, it’s tangy, it’s packed with bold Indian flavors—basically, it’s a hug for your taste buds!
And let’s not forget the finishing touch—a tiny bit of honey or sugar to balance the acidity of the tomatoes, making every bite an explosion of flavor.
Recipe
Ingredients
Directions to make
For the Chicken Marinade
- 500g boneless chicken (thigh or breast), cut into pieces
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
- 2 tbsp butter (preferably unsalted)
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to spice level)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 10-12 cashew nuts (soaked & blended into a paste)
- ½ cup fresh cream (or milk for a lighter version)
- ½ tsp kasuri methi (dried fenugreek leaves, crushed)
- Salt to taste
- Fresh coriander leaves for garnish
Step 1 : Marinate the Chicken
- In a bowl, mix ½ cup yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder, ½ tsp turmeric powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder
- 1 tbsp mustard oil (or any cooking oil)
- Salt to taste
- Coat 500g boneless chicken thighs in the marinade and refrigerate for at least 1 hour (overnight for the best flavor).
Step 2 : Cook the chicken to seal the juiciness
- Heat 1 tbsp oil + 1 tbsp butter in a pan and add the marinated chicken
- Let it sear on high heat for 4-5 minutes per side until lightly charred.
- Remove and set aside. (It will fully cook in the gravy later!)
Step 3 : Prepare the Gravy
- In the same pan, add 1 tbsp butter + 1 tbsp oil (to prevent burning).
- Add 2 finely chopped onions and sauté until golden brown (about 10-12 minutes).
- Stir in 1 tbsp ginger-garlic paste and cook until fragrant (1-2 minutes).
- Add 1-2 slit green chilies (optional for extra spice).
Step 4 : Add all your spices
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp Chicken powder
- Salt to taste
- Mix well and saute the onions and spices for 2 minutes.
- Pour in 3 pureed tomatoes or finely chopped tomatoes, and cook for 10-15 minutes until the oil separates
Step 5: Add the Chicken and let it Simmer
- Add the seared chicken back into the gravy.
Pour in ½ cup water or chicken stock to adjust consistency and let it simmer on low heat for 10 minutes, stirring occasionally. - You will know it’s done, once the oil and butter separates from the gravy leaving a layer on top.
Step 6 : Final Touches and Garnishing
- Drizzle 1 tbsp melted butter on top.
- Add a swirl of fresh cream for that Insta-worthy look.
- Garnish with chopped coriander leaves and Enjoy
Roti (To make 8 Rotis)
Ingredients
- 2 cups whole wheat flour (atta)
- ¾ cup warm water (adjust as needed)
- 1 tbsp oil or ghee (optional, for extra softness)
- ¼ tsp salt (optional)
- Extra dry flour for rolling
- In a large bowl, add 2 cups of atta (whole wheat flour).
- Slowly add warm water (a little at a time) and mix using your fingers or a spoon.
- Once it comes together, knead it with your hands for 8-10 minutes until the dough becomes soft and smooth.
- Drizzle 1 tbsp oil/ghee and knead for another 30 seconds (this helps make rotis softer).
- Cover the dough with a damp cloth and let it rest for at least 20-30 minutes (this relaxes the gluten for softer rotis)
- After resting, knead the dough briefly for 10 seconds to smooth it out.
- Divide the dough into 8 equal portions and roll them into small balls.
- Flatten one ball slightly, dip it into dry flour, and place it on a clean surface.
- Roll it out into a thin, even circle (~6 inches in diameter).
- Pro Tip: Apply even pressure while rolling to avoid thick edges.
- Preheat a tawa (griddle or pan) on medium-high heat for 2-3 minutes.
- Place the rolled roti on the hot tawa and let it cook for ~30 seconds (you’ll see bubbles forming).
- Flip it over and cook the other side for 30-40 seconds (it should get light brown spots).
- Flip again and gently press the edges with a spatula or cloth—this helps it puff up like a balloon.
- Once puffed and cooked evenly, remove from heat and brush with ghee (optional, for extra softness & flavor).
