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Recipes: Butter Masala

Barbecue Chicken


- Eastern Eats Butter Masala Sauce

- 1 pound of boneless chicken



Clean and cut chicken into single serving strips. Cover strips with Eastern Eats Butter Masala Sauce, place in container and refrigerate for approximately 1-2 hours. Note: You need approximately 1/4 of a jar for a pound of chicken. The longer the chicken marinates the better the flavor. If you would like to cool the flavor down mix sauce with plain non-flavored yogurt and follow instructions above. 


Once chicken is marinated place on grill to cook. In order to keep flavor from burning of continually brush chicken with Eastern Easts Butter Masala Sauce until ready to eat. 


*For a little extra tang to your chicken use equal parts Eastern Eats Butter Masala Sauce and Tamarind Sauce mix to marinade chicken. 



Shrimp Butter Masala


- Eastern Eats Butter Masala Sauce

- 1 pound shrimp

- 5 to 6 stems of cilantro

   (Serves 4)



Clean and de-vein shrimp. Take jar of Eastern Eats Butter Masala Sauce and to sauce pan. On medium heat add additional 12 ounces of heavy cream (for thinner sauce: 6 ounces of heavy cream and 6 ounces of water). While sauce simmers grill shrimp on pan. Once done place in individual serving bowls. Take simmering sauce and pour over shrimp. Garnish with chopped cilantro. Meal is ready to serve. Note: do not marinade or boil shrimp in sauce.




Spring Rice Medley


- 2 tablespoons of Eastern Eats Butter Masala Sauce

- 2 cups of Basmati Rice

- Water

- 1/4 of a zucchini

- 3 mini sweet peppers (or bell peppers, need approximately 1/4 to 1/2 cup of mixed colored peppers)

- 2 to 4 pieces of dried apricot (chopped)

- 1/4 cup of dried cranberries

- 1/4 cup of golden raisins

- 5 to cashews (unroasted and sliced in half)

- 1/2 cup of cooked peas (for best results use frozen steam fresh peas)

- 1 table spoon of olive oil


- 4 to 5 stems of chopped cilantro

- 2 tablespoons of chopped walnuts

- 1 stem of round cut spring onion

- 2 to 4 baby tomatoes sliced in half 




Use large pot and fill half way to boil rice. The rice will free boil (like pasta) until cooked. Once cooked strain rice and run through cold water to wash off starch. Cut sweet peppers into small 1/2 inch slices, zucchini into 1/4 in half moon shaped slices and prepare peas (set aside). On medium heat pan add olive oil. Once warm add dry ingredients to roast (chopped apricot, cranberries, golden raisins, cashews). Roast until raisins start swelling then add zucchini, sweet peppers and peas to pan. Roast for approximately and additional minute. Add Eastern Eats Butter Masala Sauce and mix well. Immediately add in cooked rice. Turn heat to low and mix rice well with cooked ingredients. Do so gently in order to avoid breaking rice. The color of the rice grains will change to a light yellow once mixed properly. Place in serving tray and add garnishing. 




Chiken Tikka Masala


1 jar Eastern Eats Butter Masala Sauce           

2 Cups shredded cooked chicken

1/3 Cup heavy cream

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 Vidalia or other sweet onion, peeled and cut into 1-inch pieces 

2 Tbsp. olive oil or butter

2 Tbsp. chopped fresh cilantro

1/4 tsp cayenne pepper, or to taste


(Serves 4-6)



Place the chicken in a dish and cover with 1/2 Cup of the Butter Masala Sauce; allow it to marinate for about an hour so that the flavors infuse the chicken. Prep the vegetables. Heat the oil in a heavy saucepan, then add the onion; sauté over medium-high heat until they begin to turn translucent. Then add the peppers and sauté until they are tender-crisp. Remove from the pan and reserve. 


Next, put the chicken into the saucepan and add the remainder of the Butter Masala sauce. Heat to a simmer, then add the peppers and onions. Reduce the heat to low and add the cream, cilantro and cayenne pepper. Simmer over low heat for about 5 minutes, allowing the flavors to marry. 


Top with a bit of chopped cilantro. Serve over hot cooked basmati rice, with naan bread and raita. 




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