Thursday, June 9, 2016


Here am with a secret recipe of the most popular Indian dish . How about a basic butter masala recipe which can be used instantly for any veg and non veg dishes?..Yes, its a great recipe and now this one has become my favorite and the most useful recipe in my blog i think. We all know that the butter chicken, paneer butter masala or veg makhani is the best known Indian foods all over the world. This is a mildly spiced curry sauce and can be made hot or less hot as per our wish. A very simple, rich, creamy and curry based dish which tastes best when served with butter nan, tandoor roti or Indian parotta.
So lets come to the recipe. Here am sharing the recipe of basic butter masala. You can prepare this gravy ahead of time and can store in an air tight container in refrigerator for 2 or 3 days. A restaurant style of basic butter masala recipe. Prepare this gravy in advance if you have any small get together or party at home, All you have to do is, add fried chicken/ tossed paneer / veggies along with fresh cream to this gravy and let it cook well. Instant butter chicken or paneer butter masala ready. Do try and please let me know how it turns out for you. 


Onion                                      - 150 g(2 medium sized), chopped
Tomato                                    - 500 g(4 medium sized), chopped
Cashew nut                              - 12 nos
Ginger garlic paste                  - 1 tsp
Dried kashmir chili / red chili - 12 nos(less hot and red color giving dried chilies are more preferred( for mildly spiced food lovers). Others who love hot and spicy food, can add accordingly. 
Butter                                       - quarter a cup, melted
Kasuri methi                            - 1 tsp, crushed
Garam masala                          - 1 tsp
Sugar                                        - 1 tsp


  • Heat a pressure cooker and add quarter cup of melted butter.
  • To this, add onions and cashew nuts. Saute for 5 minutes. 
  • Now add ginger garlic paste and salt. Cook till the raw flavor is gone.
  • When done, add color giving chili(kashmir dried red chilly) or dried red chilly, garam masala powder, tomatoes and mix well. No need of more sauteing. 
  • Put the lid of the pressure cooker and let it cook for 20 minutes on a low flame (5 whistles). No need of adding water.
  • When done, let it cool down and strain out the water to a bowl.
  • Then blend the cooked onion and tomato mixture to a fine paste. Again strain it to the same bowl we collected the water. Discard the seeds and peels of tomato after straining completely. 
  • Now cook this strained mixture for about 15 minutes on a low flame, stirring occasionally. When done, add  salt, sugar and crushed kasuri methi. Mix well. Switch off the flame, once it comes to boil after adding these ingredients.
  • Cool it and store in a small air tight container in refrigerator. You can use this Makhani gravy or basic butter masala gravy in any veg or non veg dishes. 
  • Here is the recipe of butter chicken with this basic butter masala Instant butter chicken...
  • Hope this will be a great recipe for all those paneer butter masala,  butter chicken, veg makhani lovers. Really it is an awesome recipe. Do try and do not forget to drop you valuable feedback.

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