Recipe for Butter Chicken Masala (Download)

succulent Tandoori Chicken in a traditional buttery Makhani Sauce

Serve: 4 Persons

Preparation Time: 10 mins

Cooking Time: 30 mins


  • 1kg Tandoori Chicken
  • 100g Unsalted Butter
  • Cinnamon Stick
  • Fresh Ginger, grated
  • 1 Green Chilli, finely chopped
  • ½ tsp Ground Cardamom
  • 1 tsp Cayenne Pepper Powder
  • 1 tsp Garam Masala
  • 3 tbsps Concentrated Tomato Puree
  • 200ml Fresh Cream
  • 1 tbsp Dried Fenugreek Leaves
  • Salt, to taste
  • Fresh Coriander, chopped as garnish


  1. Melt the butter in a pan. Add the cinnamon stick and fry gently until aromatic. Add the fresh ginger and green chilli and fry for 2-3 minutes.
  2. Add the ground cardamom, cayenne pepper, garam masala and stir. Add the tomato puree and stir to combine. Whisk in the fresh cream and simmer for 2-3 minutes, stirring continuously.
  3. Add the fenugreek leaves, and season to taste. (You can also add a little sugar / honey, if required). If sauce is too thick add a splash of water. Now add the cooked Tandoori Chicken and simmer for 5-10 minutes to heat thoroughly.
  4. Serve hot, garnished with fresh coriander, and accompanied by hot roti or paratha.

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