Confessions of a Butter Chicken Rookie: From Bland to Restaurant Worthy (Thanks to Spices!)

1 May 2025

Let’s be real guys. Weeknight dinners can turn into a struggle, between convenience and well something appetizing than mush. Butter chicken steps in as the creamy dish we all adore. Recreating that restaurant quality taste at home?

That used to be the challenge.

Guess what? I, a self-proclaimed member of the “stuck in a rut with the recipes” crew have cracked the code. Yes, you read that correctly. Me, someone whose knowledge of spices begins and ends with pepper not cooked up some butter chicken but actually made it delicious. It was so good it could rival restaurant standards!

Now you might wonder how this kitchen disaster waiting to happen pulled off such a feat. Well, it all comes down to using top notch spices. Let me tell you; those supermarket spices that have been sitting on shelves since forever just won’t do the trick. They’re like the backup singers of the spice world – noticeable and definitely not hitting those high notes.

Enter Mahanadi Spices – my spice heroes, in the kitchen.

The incredible taste of their essence bursts, in your mouth like a delight elevating my butter chicken dish to a whole new level.

I’m not claiming to be a chef. Let me tell you the praises I received during dinner made me feel like a star. “Did you get this from a restaurant?” one friend inquired, looking amazed. “Nope ” I replied, “cooked it myself!” (I could almost hear the dramatic music playing. Envision the slow-motion hair flip – well, at least in my imagination.)

Here are the ingredients for the butter chicken recipe:

For the Marinade:

Boneless, skinless chicken pieces (1 pound)
Plain yogurt (¼ cup)
Lemon juice (1 tablespoon)
Mahanadi Garam Masala (1 teaspoon)
Ginger-garlic paste (1 tablespoon)
For the Sauce:
Oil (1 tablespoon)
Tomatoes (chopped, 1 medium)
Mahanadi Garam Masala (1 teaspoon)
Salt (to taste)
For the Creamy Butter Sauce:
Butter (1 knob)
Heavy cream (¼ cup)
Cilantro (chopped, for garnish)

Now begins with the cooking

To begin making butter chicken, start by marinating the chicken pieces in a mixture of yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let the chicken marinate for at least 30 minutes to allow the flavours to penetrate the meat.

In a large pan, heat some oil and add whole spices like cinnamon, cardamom, and cloves. Once the spices release their aroma, add finely chopped onions and sauté until they turn golden brown. Add the marinated chicken pieces and cook until they are browned on all sides.

Next, add a mixture of tomato puree, cashew paste, and a bit of sugar to balance out the acidity of the tomatoes. Let the mixture simmer for about 10-15 minutes until the chicken is cooked through and the sauce has thickened.

Now, it’s time to add the star ingredient – the Mahanadi spices. Sprinkle in a blend of garam masala, coriander powder, cumin powder, and your kasthuri methi to enhance the flavours of the dish. Stir well to ensure that the spices are evenly distributed throughout the sauce.

Finally, finish off the dish by adding a generous amount of butter and cream to give it that rich and creamy texture. Let the butter chicken simmer for a few more minutes to allow the flavors to meld together.

Serve the butter chicken hot with some naan or rice for a delicious and satisfying meal. Garnish with fresh coriander leaves and a drizzle of cream for an extra touch of luxury.

And there you have it – a delicious butter chicken recipe made with Mahanadi spices that will surely impress your family and friends. Enjoy!