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Kareem Abu Dhabi's Butter Chicken Masala Recipe

The 3 Stages of Making Butter Chicken Masala

Executive Chef Rajesh Devadas from Kareem restaurant in Abu Dhabi shares his recipe for Butter Chicken Masala, a classic dish in Indian cuisine.

Butter Chicken Masala


Kareem Abu Dhabi's Butter Chicken Masala Recipe


  1. Stage 1: Making chicken tikka
    Chicken thighs 1kg
    Labneh 300g
    Ginger 50g
    Garlic 40g
    Mustard oil(Dark) 60ml
    Kashmiri chilli powder 40g
    Garam masala powder 20g
    Chat Masala 15g
    Lemon juice 10ml
  1. Stage 2: Making the gravy
    Tomato 2kg
    Onion 500g
    Ginger 50g
    Garlic 75g
    Coriander leaves 150g
    Cashew nut 75g
    Kasuri methi 10g (Dried fenugreek leaves)
  1. Stage 3. Finishing the dish
    Butter 150g
    Garlic 50g
    Cream 100ml
    Kasuri methi 10g (Dried fenugreek leaves)
    Coriander leaves to garnish


Making the chicken tikka:

  1. Mix the ginger and garlic with the labneh.
  2. Add chilli powder, garam masala powder, chaat masala, lemon juice, salt and mustard oil, and mix well.
  3. Marinate the chicken in this mix, and leave it in the fridge overnight.
  4. Cook in a charcoal grill or in the oven at 200 degrees for 10 minutes.

Making the gravy:

  1. Chop all the ingredients and boil them in a pot until everything is fully cooked.
  2. Cool the mix and blend it to a fine paste.
  3. Strain this in a sieve with large holes to get a thick gravy.

Finishing the dish:

  1. In a pan, add a bit of butter and chopped garlic. When the raw taste of the garlic is gone, add in thegravy.
  2. When the gravy starts to boil add the chicken tikka.
  3. Add cream and around 100g of butter.
  4. Season and add a little honey for that sweet and sour taste.
  5. Finish with powdered Kasuri methi.
  6. Garnish with a touch of cream and coriander leaves.
Image Source: Kareem
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