Butter chicken might be the comfort dish everyone expects, but using fresh bluefin tuna makes it feel unmistakably Californian to me. We chase tuna off the coast all summer, and there’s nothing like coming home with a clean fillet and folding it into a sauce I grew up eating. The sauce is built on caramelized onion, garlic, ginger, and warm spices, rounded out with tomato, yogurt, and butter for that signature silky finish. Quick-seared peppers and tuna add freshness and depth, creating a dish that feels indulgent yet light. Served with rice or roti, it’s a catch-and-cook recipe that proves butter masala belongs far beyond the chicken pot.
Method
Heat oil on high. Cook the onion until translucent, then add the ginger, garlic, garam masala and degi mirch and saute until they start to caramelize.
Add the tomatoes. Once they release their water, stir in the yogurt and butter.
Blend the sauce smooth with an immersion blender, thinning with a little water if needed.
In a separate pan, cook the green peppers in hot oil until almost done.
Add the tuna and turmeric and sear quickly so the outside browns but the inside is not cooked through.
Pour in the sauce, turn the heat to low, and simmer 2 to 3 minutes until the tuna just flakes apart.
Top with cilantro and serve with rice or roti.
Notes
- The tuna goes in last. Sear it hard, then let the sauce finish it. Pull it as soon as it flakes so it stays tender.
