Butter Masala Gift Box Recipe

Marinate protein

In a bowl combine yogurt, 1 tsp ginger-garlic paste, 0.5 tsp red chili powder, 0.5 tsp salt and 1 tbsp lemon juice. Add the chicken pieces (or paneer cubes) and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Sear protein

Heat 1 tbsp oil in a skillet over medium-high heat. Pat excess marinade off the pieces and sear in batches until browned on all sides but not fully cooked through, 2–3 minutes per side for chicken (1–2 minutes for paneer). Remove and set aside. This step adds caramelization and flavor.

Cook aromatics

In a heavy-bottomed saucepan or deep skillet, heat 1 tbsp vegetable oil and 2 tbsp butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 7–9 minutes. Add 1 tsp ginger paste and 1 tsp garlic paste and cook for another 1 minute until fragrant.

Build the tomato base

Add 2 cups tomato puree and 2 tbsp tomato paste to the pan. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until the raw tomato smell dissipates and the sauce darkens slightly, 10–12 minutes. If it splatters, lower heat and cover partially.

Spice and simmer

Stir in 1 tsp Kashmiri chili powder (or paprika), 1 tsp ground coriander, 0.5 tsp ground cumin, 0.25 tsp turmeric, and 1.5 tsp kosher salt. Simmer the sauce on low for another 8–10 minutes to let the spices meld. Taste and add 1 tsp sugar if the tomatoes are very acidic.

Enrich the sauce

Reduce heat to low. Stir in 0.5 cup cashew cream until fully incorporated and silky. Whisk in 0.75 cup heavy cream gradually, then add remaining 4 tbsp (0.25 cup) butter cubed, stirring until melted and the sauce is glossy. Do not boil after adding cream to prevent splitting.

Finish with aromatics

Sprinkle 1 tsp crushed dried fenugreek (kasuri methi) into the sauce and stir. Add 1 tsp garam masala and stir for 30 seconds. Adjust salt and heat; add a splash of water (1–2 tbsp) if the sauce is too thick. Keep warm on the lowest heat while you finish the protein.

Finish protein in sauce

Add the seared chicken or paneer to the warm butter masala sauce, gently stirring to coat. Simmer on low, covered, until chicken is cooked through (internal temp 165°F / 74°C) about 6–8 minutes, or until paneer is heated through and has absorbed some sauce, about 3–4 minutes.

Final butter and garnish

Turn off heat and swirl in the remaining 2 tbsp butter for shine. Sprinkle chopped cilantro over the top. Taste and adjust seasoning with salt or a squeeze of lemon if desired.

Prepare rice and breads

Portion 3 cups of cooked basmati rice into your gift container(s) in heatproof compartments. Warm naan or paratha briefly on a skillet or oven, brush with the extra 2 tbsp butter and fold into the packaging next to the rice.

Assemble the gift box

Spoon the butter masala with protein into a separate sealed container (leave some steam room). Include a small container of pickled onions or achar, lemon wedges, and a small tub of extra butter for reheating. Label reheating instructions: reheat sauce gently on stovetop over low heat or microwave covered in 30-second bursts, stirring until warm; if too thick, add 1–2 tbsp water or cream.

Storage & transporting

Cool slightly before sealing containers to avoid sogginess from steam. Refrigerate if not used within 2 hours; consume within 48 hours. For longer storage, freeze sauce and protein separately up to 1 month; thaw overnight in fridge before reheating.