Butter Chicken Masala

Tabani Butter Chicken Masala is a rich, creamy, and indulgent spice blend inspired by the world-famous North Indian classic. Crafted to deliver a smooth, velvety gravy with a perfect balance of mild spice, tanginess, and buttery richness, this masala transforms simple chicken into a restaurant-style delicacy.

Blended with premium spices like tomato-based notes, kasuri methi, cardamom, and subtle sweetness, it creates a luscious orange gravy that is both comforting and luxurious. The flavor is mildly spiced, slightly sweet, and deeply satisfying—perfect for all taste preferences.

Ideal for family dinners, special occasions, or when you want to enjoy a classic favorite, Tabani Butter Chicken Masala ensures consistent taste, rich aroma, and a premium finish every time. It’s not just a spice mix—it’s the secret to authentic, creamy butter chicken at home.

Detailed Recipe (Butter Chicken)

Ingredients:

• 500g boneless chicken (cut into cubes)
• 1 cup yogurt
• 2 tbsp Tabani Butter Chicken Masala
• 1 tbsp ginger-garlic paste
• 2 tomatoes (pureed)
• ½ cup fresh cream
• 3 tbsp butter
• 1 tbsp oil
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp sugar (optional)
• Salt to taste
• Fresh coriander

Steps:

1. Marinate Chicken:
   In a bowl, mix chicken with yogurt, 1 tbsp Tabani Butter Chicken Masala, ginger-garlic paste, and salt. Marinate for at least 30–60 minutes.
2. Cook Chicken:
   Grill, pan-cook, or lightly fry the marinated chicken until partially cooked and slightly charred.
3. Prepare Gravy Base:
   In a pan, heat butter and oil. Add tomato puree and cook until oil separates.
4. Add Masala:
   Add remaining Tabani Butter Chicken Masala and mix well.
5. Combine Chicken:
   Add cooked chicken pieces into the gravy.
6. Add Cream:
   Stir in fresh cream and mix to create a smooth, rich texture.
7. Add Kasuri Methi:
   Crush kasuri methi between hands and add for aroma.
8. Balance Flavor:
   Add sugar (optional) to balance tanginess.
9. Simmer:
   Cook on low heat for 10–15 minutes until gravy thickens.
10. Serve:
    Garnish with cream or coriander and serve hot with naan or rice.