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Amritsari Chicken Butter Masala | Amritsari Murg Masala

Amritsari Chicken Butter Masala is a rich and creamy North Indian chicken preparation. This Amritsari chicken masala is deliciously moreish where the chicken is cooked in a rich and silky textured buttery gravy.
Prep Time10 mins
Cook Time1 hr
Servings: 6 people
Author: [email protected] Bong



  • 1 kg Chicken
  • 1 cup Yogurt
  • 1 tbsp Ginger-Garlic Paste
  • 1 tbsp Lemon Juice
  • 1 1/2 tsp Kashmiri Chilli powder
  • 1 tsp Chilli powder (optional)
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1/2-1 tsp Black Pepper powder
  • 1/2 tsp Garam Masala Powder
  • Salt as per taste

For the Chicken masala

  • 1 small Onion paste
  • 5 medium Tomatoes pureed
  • 1 1/2 tsp Ginger finely chopped
  • 1 tsp Garlic finely chopped
  • 3-4 Green chillies slit
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam Masala
  • 2 tsps Sugar/sweetener/honey
  • 3-4 tbsp Fresh Cream
  • Salt as per taste
  • 4-5 tbsp Butter


  • Add all the ingredients under marination in a large bowl and marinate the chicken for at least 1 hours.
  • Heat 2 tablespoons of butter in a large pan or skillet on medium high heat and add the marinated chicken in tt along with the marinade.
  • Fry the chicken pieces on medium high heat until all water evaporates and the marinade sticks to the chicken and the chicken is cooked through. Keep it aside.
  • Meanwhile in another pan heat the rest of the butter.
  • Add the chopped up ginger and garlic and saute on medium heat for a minute.
  • Next add the onion paste and saute.
  • Saute for 3-4 minutes until the raw smell disappears and you see the oil separating from the sides.
  • Add the chilli powder, turmeric powder, coriander powder and cumin powder and salt along with 2 tbsp of water.
  • saute for 1-2 minutes or until you see the oil separating from the sides.
  • Next add the tomato puree and mix it well with the masala.
  • Cook on medium high heat stirring frequently for 10 minutes until the water is evaporated and the masla starts releasing oil.
  • Next add the fried chicken to the masala and mix it well. Saute for 1-2 minutes.
  • Add the slit green chillies along with 1 cup of water and bring it to a boil. Then lower the heat and simmer for 5-6 minutes.
  • Next add the fresh cream along with sugar/sweetener/honey and garam masala to the chicken masala and continue cooking for 2-3 more minutes.
  • The masala will be thick and buttery and sticking to the chicken pieces.
  • Serve it hot with naan or jeera rice.