Saturday, 9 August 2025

Chefs Butter Chicken



Bipin’s Masala® Butter Chicken

Mild, Creamy, & Irresistibly More-ish - but healthy 



Butter Chicken – or Murgh Makhani if we’re being formal – is the comfort food of curries.
Ours is mild, silky smooth, and indulgent without being heavy. It’s the kind of dish that’ll have you mopping up every last drop with naan or rice, and then wondering if you should “just make a bit more” tomorrow.

Ingredients (Serves 4)

  • 500g boneless chicken (thighs preferred), cut into bite-sized pieces
  • 2 tbsp butter (yes, real butter – it’s in the name)
  • 1 tbsp oil
  • 1 medium onion, finely chopped
  • 2 tsp fresh ginger paste
  • 2 tsp fresh garlic paste
  • 1 tsp Kashmiri chilli powder (for that glorious deep red colour without too much heat)
  • 1–2 tsp red pepper powder (adjust to your taste)
  • 1 tsp authentic tandoori masala powder
  • ½ tsp Gujarat garam masala
  • 1 tsp ground cardamom (or 4–5 pods, seeds crushed)
  • 20ml tomato purée (not ketchup, please)
  • 50g cashews, soaked in warm water for 30 mins
  • 2 tbsp almond powder
  • 150ml double cream (or my mum’s secret thick zero-fat yogurt FAGE– you honestly won’t tell the difference)
  • 1 tsp lemon juice
  • Salt to taste
  • Handful of fresh coriander, chopped
  • Sliced almonds for garnish

Method

  1. Make the nut base:
    Drain your soaked cashews and blitz them into a smooth paste. Stir in the almond powder. This is your rich, creamy base – the “butter” part without the guilt.

  2. Cook the chicken:
    Heat a tbsp of oil and half your butter in a large pan. Add chicken pieces, season lightly with salt, and sear until just coloured – don’t cook fully through. Remove and set aside.

  3. Build the flavour:
    In the same pan, add the rest of the butter and the chopped onion. Cook until golden. Stir in ginger and garlic pastes – let them sizzle until aromatic.

  4. Spice it up:
    Add Kashmiri chilli, red pepper powder, tandoori masala, garam masala, and cardamom. Stir for 30 seconds – just enough to wake up the spices.

  5. Tomato & nut magic:
    Pour in tomato purée, stir well, then fold in the cashew–almond paste. Simmer gently for 5 minutes, letting everything get friendly.

  6. Return the chicken:
    Add the chicken back to the pan, coat it in the sauce, and cook gently until it’s tender (about 10 minutes).

  7. Final flourish:
    Squeeze in the lemon juice, check seasoning, and fold in the cream (or thick yogurt) right at the end for that lush, velvety texture.

  8. Serve like a pro:
    Garnish with sliced almonds and fresh coriander. Serve with fluffy basmati rice or buttery naan.

Bipin’s Tips

  • Kashmiri chilli = colour without blowing your head off.
  • If you want it richer, don’t be shy with the butter – I won’t tell.
  • Always fold cream in at the end – boiling it will split the sauce and break my heart
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