Don Signature Crab - Singapore Food Guide

Creamy Butter Chicken Masala

Singapore-style Creamy Butter Chicken Masala — tender chicken simmered in a rich tomato, butter and cream gravy, stove-top braised for weeknight family makan.

Creamy Butter Chicken Masala

About this dish

Creamy Butter Chicken Masala is a crowd-pleasing Indian classic that feels right at home in Singapore kitchens, from Little India makan halls to heartland home dinners. This version balances the luxuriously silky tomato-cream gravy with warm spices so it suits busy weeknight families, potluck gatherings or a festive Deepavali spread. Think of it as the kind of comforting, saucy main that goes down well with steamed rice, roti prata or fluffy naan at a kopitiam-style meal.

The flavour profile is rich and mildly spiced: tangy tomato, velvety cream, a good splash of butter and the aromatic warmth of garam masala and kasuri methi (dried fenugreek). Texture-wise you get succulent, bite-sized chicken pieces that soak up the gravy — perfect for scooping up with rice or tearing into with bread. Singapore cooks sometimes add a touch of pandan or coconut milk for a local twist, or a few sliced chilli padi if you prefer the chilli heat familiar to hawker centre palates.

I like this recipe because it’s flexible — marinate the chicken overnight like a weekend cook-up, or keep the marination short for a fast weeknight version. You can recreate the slight char of a tandoor by briefly pan-searing the marinated chicken on high heat before simmering in the sauce. Serve it family-style for a zi char-like spread, or plate it up for relaxed dinner guests with a cold glass of lime soda or teh tarik on the side.

Ingredients

  • 800 g boneless chicken thighs, cut into 3–4 cm pieces
  • 150 g plain yoghurt (for marinade)
  • 1 tbsp lemon juice
  • 1 tsp salt (plus extra to taste)
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder (adjust for heat tolerance)
  • 2 tbsp vegetable oil
  • 30 g unsalted butter (about 2 tbsp), plus extra for finishing
  • 1 large onion (about 200 g), finely chopped
  • 2 tbsp garlic-ginger paste (or 4 cloves garlic + 2 cm ginger, minced)
  • 400 g canned crushed tomatoes or tomato purée
  • 1 tbsp tomato paste (optional, for deeper colour)
  • 1 tsp sugar or honey (to balance acidity)
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1 small cinnamon stick and 2 green cardamom pods (lightly crushed)
  • 3 tbsp double cream or whipping cream (or 120 ml evaporated milk for a lighter version)
  • 1 tsp dried kasuri methi (fenugreek leaves), crushed between your palms
  • Fresh coriander leaves for garnish (a small handful)
  • 1–2 green chilli padi, sliced (optional, for local chilli kick)
  • Cooked basmati rice or naan/roti for serving

Step-by-Step Method

  1. Marinate the chicken: in a bowl mix yoghurt, lemon juice, 1/2 tsp salt, turmeric and chilli powder. Add chicken pieces, coat well and refrigerate for at least 30 minutes, or up to overnight for best flavour.
  2. Heat 1 tbsp oil in a heavy skillet or wok on medium-high. Add marinated chicken pieces and sear quickly for 3–4 minutes until lightly browned (you may work in batches). Remove and set aside; you want some colour but not fully cooked through.
  3. In the same pan, lower to medium heat and add remaining oil and butter. Add crushed cinnamon and cardamom and fry for 30 seconds until fragrant. Add finely chopped onion and sauté for 8–10 minutes until soft and caramelised, scraping up browned bits.
  4. Stir in the garlic-ginger paste and cook 1–2 minutes until the raw smell disappears. Add crushed tomatoes and tomato paste, bring to a gentle simmer and cook for 8–10 minutes until the sauce thickens and oil separates slightly.
  5. Add sugar, ground cumin and garam masala, then return the seared chicken pieces plus any juices to the pan. Mix well and simmer on low-medium heat for 12–15 minutes with the lid partly on, until chicken is cooked through and tender.
  6. Reduce heat to low, stir in cream and crushed kasuri methi, then swirl in the remaining butter. Warm gently for 2–3 minutes — do not boil hard after adding cream or it may split. Taste and adjust salt or a pinch more sugar as needed (a common zi char trick).
  7. Finish with chopped coriander and sliced chilli padi if using. If you want a smoother sauce like restaurant-style, blitz half the sauce with an immersion blender before adding the chicken back.
  8. Serve hot with steamed basmati rice, butter naan or roti prata, and garnish with extra coriander and a lemon wedge. Leftovers reheat with a splash of water or cream to loosen the gravy.

Tips & Serving Ideas

  • Use boneless chicken thighs for juicier results; breasts dry out faster. If you only have breasts, reduce simmer time slightly.
  • Marinate longer (overnight) for deeper flavour — many Little India stalls use this trick to build taste. Refrigerate while marinating.
  • Find kasuri methi, garam masala or whole spices at local supermarkets like NTUC FairPrice, Cold Storage, Sheng Siong or at Little India spice shops.
  • To recreate a slight tandoori char, briefly sear marinated chicken on high heat or pop under a hot grill for 2–3 minutes before adding to the sauce.
  • Adjust heat for local palates: omit chilli powder for milder taste, or add sliced chilli padi for a kopitiam-style chilli kick.
  • If gravy splits when reheating, whisk in a little cold cream or butter off the heat to bring it back together.
  • Make-ahead: the curry often tastes better the next day. Cool quickly and refrigerate; reheat gently with a splash of water or cream.

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