Butter Chicken - Restaurant Style
Summary
- A classic and popular North Indian dish, Butter Chicken features marinated and pan-fried chicken pieces simmered in a rich, creamy, and buttery tomato-based gravy. This recipe guides you through creating a restaurant-quality version at home, with a smooth, aromatic sauce and tender chicken.
All Ingredients - For Chicken Marinade
- Boneless chicken 500 gms
- Curd 1/4 cup
- Lemon juice 1 tsp
- Ginger garlic paste 1 tbsp
- Green chilli 1, finely chopped
- Garam masala 1/4 tsp
- Turmeric powder 1/8 tsp
- Cumin powder 1/4 tsp
- Kashmiri chilli powder 1/2 tbsp
- Salt to taste
All Ingredients - For Gravy
- Butter 2 tbsp (divided)
- Star anise 1/2
- Black cardamom 1, crushed
- Green cardamom 3
- Cloves 2-3
- Cinnamon 1 inch stick
- Cumin seeds 1/4 tsp
- Onion 1, finely chopped
- Ginger garlic paste 1 tsp
- Garam masala 1/4 tsp
- Coriander powder 1/2 tsp
- Kashmiri chilli powder 1/2 tbsp
- Tomato puree 1 cup
- Sugar 1/2 tsp
- Salt to taste
- Water 1/4 cup, plus as required
- Kasuri methi (dried fenugreek leaves) 1/2 tsp
- Fresh cream 3 tbsp
- Coriander leaves for garnish
Tools You'll Need
- Pan
- Pot
- Blender
- Mixing bowl
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine 500 gms of boneless chicken with 1/4 cup curd, 1 tsp lemon juice, 1 tbsp ginger-garlic paste, 1 finely chopped green chilli, 1/4 tsp garam masala, 1/8 tsp turmeric powder, 1/4 tsp cumin powder, 1/2 tbsp Kashmiri chilli powder, and salt to taste. Mix everything well to coat the chicken pieces evenly. Let it for .
Step 2: Fry the Chicken
Heat 1 tbsp of butter in a pan over medium heat. Once the butter melts, place the chicken pieces in the pan. Shallow fry for on one side. Flip the pieces over and fry for another until they are cooked through and have a nice char. Remove the chicken from the pan and keep it aside.
Step 3: Prepare the Gravy Base
In a separate pot, heat the remaining 1 tbsp of butter. Add 1/2 star anise, 1 crushed black cardamom, 3 green cardamoms, 2-3 cloves, a 1-inch cinnamon stick, and 1/4 tsp cumin seeds. for a few seconds until fragrant. Add 1 finely chopped onion and 1 tsp of ginger-garlic paste. for until the onions turn light golden.
Step 4: Cook and Blend the Gravy
To the onions, add 1/4 tsp garam masala, 1/2 tsp coriander powder, and 1/2 tbsp Kashmiri chilli powder. Mix well. Add 1 cup of tomato puree, 1/2 tsp sugar, and salt to taste. Stir to combine. Cook on a low flame for until the gravy thickens and oil starts to separate. Remove the whole spices. Transfer the cooked masala to a blender, add a little water if needed, and blend into a smooth paste.
Step 5: Combine and Finish the Curry
Pour the blended gravy back into the pan. Add about 1/4 cup of water (used to rinse the blender) and mix well. Bring the gravy to a gentle . Add the fried chicken pieces and mix them into the gravy. Cook for . Crush 1/2 tsp of kasuri methi between your palms and sprinkle it over the curry. Add 3 tbsp of fresh cream and gently stir it in. Garnish with fresh coriander leaves and serve hot.
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