Butter Masala Recipe

Prepare ingredients

Measure and prepare all ingredients: finely chop the onion, mince garlic, grate ginger, and make or open tomato puree. If using fresh tomatoes, blanch, peel and blend until smooth.

Heat a large heavy skillet or saucepan over medium heat. Add the vegetable oil and 2 tablespoons of the butter. Once shimmering, add the bay leaf, cumin seeds, cardamom pods and cloves. Sauté 30–45 seconds until fragrant but not browned.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and starting to brown, about 8–10 minutes (reduce heat if browning too quickly).

Stir in the minced garlic and grated ginger and cook 1–2 minutes until fragrant, stirring to avoid burning.

Add the tomato puree and tomato paste (if using). Bring to a gentle simmer, scraping up any browned bits from the pan. Simmer uncovered 10–12 minutes, stirring occasionally, until the raw tomato smell mellows and the mixture reduces slightly.

Lower the heat to medium-low. Stir in Kashmiri chili powder (or paprika), ground coriander, ground cumin, and 1 teaspoon salt. Cook 2–3 minutes to bloom the spices in the tomato base.

Add the water or stock and the remaining 2 tablespoons butter. Stir to combine and bring back to a simmer. Simmer gently 8–10 minutes to allow flavors to meld and sauce to thicken slightly.

Remove the whole spices (bay leaf, cardamom shells and cloves) with a spoon or strain the sauce if desired for a smoother texture.

Using an immersion blender, blender in batches, or food processor, purée the sauce until smooth and velvety. Return puréed sauce to the pan and rewarm gently over low heat.

Stir in the cream, garam masala, sugar (or honey) and crushed kasuri methi. Taste and adjust salt, sugar and chili as needed. Simmer 3–5 minutes on low, stirring so the cream integrates and sauce becomes glossy.

If using chicken: combine yogurt, lemon juice, turmeric, red chili powder, and 1/2 tsp salt in a bowl. Add chicken pieces and marinate at least 30 minutes or up to 4 hours in refrigerator.

Heat a separate skillet or grill pan over medium-high heat with 1 tablespoon oil. Pat marinated chicken dry slightly and sear in batches (without overcrowding) until cooked through and charred in spots, about 4–5 minutes per side for bite-sized pieces. Internal temperature should reach 74°C (165°F). Transfer to paper towels to rest. Alternatively, bake at 200°C (400°F) for 12–15 minutes until cooked and lightly charred.

If using paneer: lightly pan-fry cubed paneer in 1 tablespoon butter or oil until golden on at least two sides, about 2–3 minutes per side. Drain on paper towel.

Add the cooked chicken or paneer to the simmering butter masala sauce. Simmer together 4–5 minutes so the protein absorbs flavors. If sauce is too thick, add up to 1/2 cup water to reach desired consistency.

Turn off the heat and stir in the remaining 1 tablespoon butter for sheen and richness.

Garnish with chopped cilantro and serve with lemon wedges on the side.

Serve hot with steamed basmati rice, jeera rice, naan or your preferred flatbread. Leftover sauce keeps in the refrigerator for up to 4 days or freezes for up to 2 months.