Butter Masala Chicken Recipe
What keeps you coming back to Butter Chicken Masala from Gymkhana Fine Foods isn’t just flavour – it’s how it feels like home.
Layers of soft spice unfold slowly, bringing quiet comfort instead of bright highlights. Heat spreads without burning, leaving room for depth over sharpness.
Ghee glows softly beneath the surface, never loud about itself. Aromas lift but never shout for attention. Each bite lands complete, not too rich, simply full.
Something about this recipe sets the whole house humming – that warm scent telling you dinner is doing its thing, steady and true, even if only two are sitting down.
Here’s how to make it at home.
- 1 Jar Butter Masala Sauce
- 1 Jar Classic Tandoori Marinade
- 500g Boneless Chicken Thighs, Diced
- 150ml Water
- 1tbsp Double Cream for Garnish
- Chopped Coriander for Garnish
- Julienned Ginger for Garnish
1. Marinate the chicken with the Classic Tandoori Marinade and set aside for at least an hour (or overnight if you can).
2. Preheat the grill to the hottest temperature.
3. Place the marinated chicken on a wire rack with an oven tray below, and grill for 12 minutes until golden brown and lightly charred.
4. Remove from the grill and set aside.Heat the jar of Butter Masala Cooking Sauce in a pan (swirl the jar with a little water to make sure you’ve got all the remnants), and bring to the boil.
5. Once boiling, add the chicken tikka and simmer on a low heat for a further 5 minutes.
6. Garnish with a swirl of double cream, chopped coriander and ginger juliennes.
7. Serve with garlic naan, or Basmati rice.
