Family-Favorite chicken casserole with butter masala chicken and mushrooms in 30 Minutes

🍗 Butter Masala Chicken & Mushroom Casserole

Serves: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes
Difficulty: Easy

🛒 Ingredients

For the chicken

• 500 g boneless chicken, cut into bite-sized pieces
• 2 tbsp butter
• 1 tbsp cooking oil
• 1 medium onion, finely chopped
• 3–4 cloves garlic, minced
• 1 tsp grated ginger
• 200 g mushrooms, sliced
• 1½ tsp garam masala
• 1 tsp paprika or mild chili powder
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp black pepper
• 1 tsp salt, or to taste

For the creamy masala sauce

• 200 ml cooking cream
• 150 ml tomato puree
• 2 tbsp tomato paste
• ½ cup chicken stock or water
• 1 tbsp butter
• ½ tsp sugar or honey, optional
• ½ tsp garam masala
• ½ tsp dried fenugreek leaves (kasuri methi), crushed
• ¼ tsp chili powder, optional

For the casserole topping

• 1 cup shredded mozzarella or cheddar
• 2 tbsp grated Parmesan, optional
• Fresh coriander/cilantro, chopped, for garnish

---

👩‍🍳 Step-by-Step Method

1. Prepare the chicken

Cut the chicken into small, even pieces so it cooks quickly.

Season with:

• garam masala
• paprika
• turmeric
• cumin
• black pepper
• salt

Mix well and set aside while you prepare the pan.

2. Brown the chicken

Heat 1 tbsp oil + 1 tbsp butter in a large oven-safe skillet over medium-high heat.

Add the seasoned chicken in a single layer.

Cook for about 4–5 minutes, turning occasionally, until the chicken is lightly browned.

It doesn’t need to be completely cooked through yet because it will continue cooking in the sauce.

Remove the chicken and set it aside.

3. Cook the mushrooms

In the same skillet, add the sliced mushrooms.

Cook for 2–3 minutes, stirring occasionally, until they become golden and their excess moisture has cooked away.

Add the chopped onion and cook for another 2 minutes.

Then add the minced garlic and grated ginger.

Cook for about 30–60 seconds, just until fragrant.

4. Make the butter masala sauce

Reduce the heat to medium.

Add:

• 1 tbsp butter
• tomato puree
• tomato paste
• chicken stock or water
• garam masala
• chili powder, if using

Stir everything together.

Let the sauce simmer for 3–4 minutes.

The tomato mixture should become slightly thicker and glossy.

5. Make it creamy

Pour in the 200 ml cooking cream.

Stir gently until the cream is completely incorporated.

Add the optional sugar or honey. This helps balance the acidity of the tomatoes.

Finally, crush the kasuri methi between your fingers and sprinkle it into the sauce.

Taste and adjust the salt and spices.

6. Return the chicken

Put the cooked chicken back into the skillet along with any juices that collected on the plate.

Stir everything together.

Simmer for approximately 3–4 minutes, until the chicken is cooked through and the sauce is thick and creamy.

Important: Chicken should reach an internal temperature of 74°C / 165°F.

7. Add the cheese

Turn off the heat.

Spread the chicken and mushroom mixture evenly in the skillet.

Sprinkle the shredded mozzarella or cheddar over the top.

Add Parmesan if you’re using it.

8. Broil until golden

Place the skillet under a preheated broiler/grill for about 2–3 minutes, watching it closely.

Once the cheese is melted, bubbling and lightly golden, remove it immediately.

If you don’t have a broiler, cover the skillet with a lid for a few minutes until the cheese melts.

9. Garnish and serve

Let the casserole rest for 2–3 minutes.

Sprinkle with fresh chopped coriander/cilantro.

Serve hot with:

• basmati rice
• naan
• garlic naan
• roti
• toasted bread
• simple green salad

⭐ Tips for the Best Flavor

• Don’t overcrowd the chicken while browning; cook in batches if necessary.
• Use full-fat cream for the richest, smoothest sauce.
• Kasuri methi gives the dish that distinctive butter-chicken aroma.
• For a milder family version, leave out the extra chili powder.
• For extra richness, add 1–2 tablespoons of butter just before serving.
• If the sauce becomes too thick, loosen it with a splash of chicken stock or water.

🌶️ Easy Family-Friendly Variation

For children or anyone who doesn’t like spicy food, use sweet paprika instead of hot chili powder and keep the garam masala moderate