Butter Chicken with Balwant Masale's All-in-One Spice Blend

Enjoy the authentic taste of Indian butter chicken—made easy with Balwant Masale's All-in-One Spice Blend. No need for separate red chili, garam masala, herbs, or complex mixes!

Ingredients

For Chicken Marinade

500g boneless chicken
¾ to 1 tbsp lemon juice
¼ to ⅓ tsp salt
2½ tbsp Balwant Masale's All-in-One Spice Blend
⅛ tsp turmeric (optional)
¾ tbsp oil
¾ tbsp ginger garlic paste
⅓ cup Greek yogurt or hung curd

For Sauce Prep

2 tbsp butter
¾ tbsp ginger garlic paste
1–2 green chilies (optional)
1 tbsp Balwant Masale's All-in-One Spice Blend

For Onion-Tomato Puree

1½ cups sliced onions (130g)
600g fresh tomatoes or puree equivalent
28 whole cashews (⅓ cup)
½ cup water for blending

For Cashew Cream (optional)

28 cashews
½ cup water, divided

For Final Gravy

1½ cups hot water
½ to ¾ tsp salt
1 tsp sugar
¼ to ⅓ cup heavy cream
1 tbsp oil/butter/ghee for cooking chicken

Method

Step 1: Chicken Marination

Pat chicken dry. Mix with salt, lemon juice, and spice blend. Let sit 20 mins.
Then add yogurt, turmeric, ginger garlic paste. Marinate 12–48 hours.

Step 2: Onion-Tomato-Cashew Puree

Sauté onions till golden. Let cool.
Blend with tomatoes, cashews, and ½ cup water until smooth.

Step 3: Prepare the Gravy Base

Heat butter. Add ginger garlic paste, green chilies, and spice blend. Sauté.
Stir in puree. Boil, then simmer 12–15 mins.
Add cashew cream (optional), hot water, and simmer till thick.

Step 4: Cook the Chicken

Cook chicken in batches on medium heat until lightly browned. Avoid overcooking.

Step 5: Finish the Butter Chicken

Add chicken to gravy. Adjust thickness with water. Simmer.
Add salt, sugar, extra spice, and finish with heavy cream.

Serve hot with naan, paratha, or steamed basmati rice.