PHM Butter Chicken (50gm)

Butter Chicken Masala is made for one of the most loved creamy curries enjoyed in Pakistani, Indian, and global South Asian restaurants and homes. Known for its smooth tomato gravy, tender chicken, butter, cream, and gentle spice, butter chicken is a comfort dish that feels rich, warm, and family-friendly.

This dish is often connected with North Indian and Delhi-style restaurant cooking, where cooked chicken is brought together with a buttery tomato-based gravy. Over time, butter chicken became popular around the world and is now enjoyed with naan, rice, paratha, wraps, and even fusion dishes.

PHM Butter Chicken Masala helps you prepare a creamy, flavourful butter chicken at home without measuring many separate spices. Use it with chicken cubes, tomato paste, fresh cream, butter, and cashew powder for a rich gravy with balanced spice and aroma.

Butter Chicken Ingredients:

Salt, Red Chilli, Cumin, Cloves, Garlic, Fenugreek, Coriander, Turmeric, White Pepper, Black Pepper, Garam Masala, Cinnamon, Nutmeg, Star Anise, Sugar, Citric Acid. 

Recipe

Ingredients Required

PHM Butter Chicken Masala — 1 full bag
Chicken — 1 kg / 2.2 lb, cut into small cubes
Tomato paste — 1/2 cup / 100 g
Lemon juice — 2 tsp
Ginger paste — 1 tbsp
Garlic paste — 1 tbsp
Fresh cream — 3/4 cup / 150 g
Butter — 1/2 cup / 85 g
Cashew powder — 30 g
Oil or ghee — 1/2 cup / 85 g

Method 1: Traditional Marinated Method 

Best for deeper flavour and softer chicken.

1. Mix PHM Butter Chicken Masala, lemon juice, ginger paste, garlic paste, and 1/2 cup water.
2. Apply the mixture to chicken cubes and marinate for 1–2 hours. For best flavour, marinate longer in the refrigerator.
3. Heat oil or ghee in a pot. Add marinated chicken and stir-fry for about 5 minutes.
4. Add tomato paste and fry for 5 minutes.
5. Cover and cook on low heat for about 15 minutes, or until the chicken is tender and the gravy thickens.
6. Mix cashew powder with a little warm water or cream to make a smooth paste. Add it to the gravy and cook for a few minutes.
7. Add fresh cream and butter. Mix gently and cook on low heat for 1 minute only.
8. Remove from heat and serve butter chicken with naan, rice, paratha, roti, or salad.

Method 2: Quick Home-Style Method 

Best when you want butter chicken without marination.

1. Heat oil or ghee in a pot. Add ginger paste and garlic paste. Fry for 1 minute.
2. Add chicken cubes and PHM Butter Chicken Masala. Stir-fry for 5–7 minutes until the chicken changes colour.
3. Add lemon juice and tomato paste. Fry for 5 minutes until the tomato base becomes rich and the oil begins to separate.
4. Add a little water if needed. Cover and cook on low heat until the chicken is tender and the gravy thickens.
5. Mix cashew powder with warm water or cream to make a paste. Add it to the gravy and cook for a few minutes.
6. Lower the heat. Add fresh cream and butter. Mix gently and cook for 1 minute only.
7. Remove from heat and serve hot.

Cooking Tips

• Add cream and butter at the end on low heat. High heat can make the sauce split or look grainy.
• Do not boil the curry hard after adding cream. Keep the heat low and mix gently.
• If the gravy is too thick, add a small splash of warm water or milk and simmer gently.
• If the gravy is too thin, cook uncovered for a few minutes before adding cream.
• Cashew powder helps make the gravy creamy and smooth. Mix it well so it does not form lumps.
• If the curry tastes too tangy, add a little cream or butter to balance the tomato flavour.
• If the curry tastes too heavy, add a small squeeze of lemon before serving.
• For a smoother gravy, blend the tomato base before adding cream, if preferred.