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

Ingredients
- Stage 1: Making chicken tikka
Ingredients:
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
- Stage 2: Making the gravy
Ingredients:
Tomato 2kg
Onion 500g
Ginger 50g
Garlic 75g
Coriander leaves 150g
Cashew nut 75g
Kasuri methi 10g (Dried fenugreek leaves)
- Stage 3. Finishing the dish
Ingredients:
Butter 150g
Garlic 50g
Cream 100ml
Kasuri methi 10g (Dried fenugreek leaves)
Coriander leaves to garnish
Directions
Making the chicken tikka:
- Mix the ginger and garlic with the labneh.
- Add chilli powder, garam masala powder, chaat masala, lemon juice, salt and mustard oil, and mix well.
- Marinate the chicken in this mix, and leave it in the fridge overnight.
- Cook in a charcoal grill or in the oven at 200 degrees for 10 minutes.
Making the gravy:
- Chop all the ingredients and boil them in a pot until everything is fully cooked.
- Cool the mix and blend it to a fine paste.
- Strain this in a sieve with large holes to get a thick gravy.
Finishing the dish:
- In a pan, add a bit of butter and chopped garlic. When the raw taste of the garlic is gone, add in thegravy.
- When the gravy starts to boil add the chicken tikka.
- Add cream and around 100g of butter.
- Season and add a little honey for that sweet and sour taste.
- Finish with powdered Kasuri methi.
- Garnish with a touch of cream and coriander leaves.
Information
- Category
- Main Dishes, Curries
- Cuisine
- Indian
- Yield
- 12
- Total Time
- 39 minutes, 59 seconds
Image Source: Kareem