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Zaiqa The Spice Store

Butter Chicken Masala

Butter Chicken Masala

17 total reviews

Regular price Rs. 60.00
Regular price Sale price Rs. 60.00
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The richness of the dish combined with the multitude of flavors from the Butter Chicken Masala makes one of the most popular dishes in the world available at your fingertips.

Ingredients - Red Chilli, Dhania, Haldi, Garam Masala, Zeera & Other spices


Recipe 1 - Butter Chicken Masala


§  4 tbsp butter

§  2 onions (ground to a paste)

§  4 tomatoes (boiled, de-skinned and
ground to paste) or 1 cup readymade tomato puree

§  2 tbsp ginger-garlic paste

§  500 gms boneless chicken pcs

§  1 tsp dry kasoori methi leaves (dry
fenugreek leaves)

§  2-3 tbsp Zaiqa Butter Chicken Masala

§  1 tbsp tomato ketchup or half tsp

§  Salt to taste

§  1 cup milk

§  2 tbsp cream or malai


Chicken Tikka

§  Marinate chicken pieces in 2 tbsp
Zaiqa Butter Chicken Masala, 1-2 tsp lemon juice, ½ cup curd and salt to taste. Sauté in pan or grill till done on high flame and use the same in the gravy.


1.     Heat butter and sauté onions paste till golden brown (approx.7 mins); add 2 tbsp ginger-garlic paste and sauté well.

2.     Add the prepared chicken tikka pcs.
Add the tomatoes paste and sauté for about 5-8 mins.

3.     Add Zaiqa Butter Chicken Masala, kasoori methi, milk, sugar and simmer (dum) for about 10 minutes. Garnish with butter and cream.


Recipe 2 – Butter Chicken Bharta

1.     Heat 2 tbsp oil and 2 tbsp butter in a kadai. Add whole garam masala and fry with a cup of readymade tomato puree, 1
tsp red chilli pwd, 1-2 tbsp Zaiqa Butter Chicken Masala and 200 gms fried and shredded chicken tikka.

2.     Simmer for 5 mins and top it off with 2 tbsp of fresh cream, chopped coriander and 1 grated boiled egg-white; saute
for 2 mins. 

3.     This will be a semi gravy dish that tastes best with naan and roti.

Recipe 3 - Fried Chicken Kababs

1.     Marinate 1 kg chicken pcs with Zaiqa Butter Chicken Masala, 1 cup curd, 1 tsp green chilli paste, 2 tsp lemon juice
and 2-3 tbsp ginger-garlic paste for 4 hours.

2.     Add 1 egg and 4 tbsp corn flour just before frying.

3.     Deep fry the chicken and serve hot. 

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