I’ve already talked about Tikka Masala, but Butter Masala is an entirely different beast. Yes, they may look alike, and even taste similar, but somehow they each have their own completely separate character. Also known as Murgh Makhani, Butter Masala – which is most often made with chicken – was actually an accidental invention of leftovers and thrifty cooks. According to Cilantro Online, the dish came about at a restaurant famous for its chicken tikka. The cooks, not wanting to waste anything, would make a sauce from the juices released from the cooked chicken and the marinade, which they mixed with tomatoes and butter.

Butter masala gained popularity when India’s Prime Minsiter, Jawaharal Nehru, developed a taste for it and made sure it was served at all banquets. Visiting international dignitaries began to frequent the restaurant and order the dish, and it gained a place in the international culinary cannon.

The dish is simple to make and decadent to eat. You’ll want a lot of bread and rice to soak up all the gravy – naan is the obvious choice, but any toasted, flat bread will work. The majority of the flavor comes from the base of the sauce, so take your time browning the onions and spices to coax out as much flavor as possible. I used a generous amount of red chili flakes to give the dish some heat, but feel free to leave that out as it’s not traditional anyway. Choose whatever protein suits you – tofu, paneer (Indian cheese), chicken, or even vegetables would be good. The tofu I have been getting is really more the texture of paneer, which is what inspired me to make this in the first place.

Butter Masala

Yield: 4 Servings

INGREDIENTS:
100 grams butter (3.3 ounces – doesn’t have to be exact, we’re not baking here)
½ teaspoon mustard seeds
1 onion, finely chopped (by hand or in a food processor)
5 cloves garlic, ground to a paste
1 tablespoon garam masala
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ ground dry ginger
½ chili powder
1 tablespoon red chili flakes, or to taste
3 tablespoons tomato paste
1 can crushed tomatoes, pureed or finely chopped
12½ (ish) ounces tofu or paneer, cubed (or 1 to 2 chicken breasts, cubed)
½ cup heavy cream
Salt and pepper
Chopped cilantro, for garnish

METHOD:
Melt the butter in a large pan over medium heat. Add the mustard seeds and cook for about 1 minute, until they pop slightly. Add the onion and garlic and stir to coat in butter. Cook until softened. Add the garam masala, cumin, coriander, turmeric, ginger, and chili powder and stir to combine. Cook, stirring often, until very aromatic and browned (but not burnt). Add the red chili flakes (if using), tomato paste and tomatoes and allow to simmer for a few minutes until slightly thickened. Stir in the tofu, paneer, or chicken and allow to simmer, uncovered for 15 to 20 minutes (a perfect time to cook the rice). A few minutes before serving stir in the heavy cream. Season with salt and pepper and garnish with cilantro. Serve with Basmati or Jasmine rice and naan.