Butter Chicken - Restaurant Style
Summary
- A classic and popular Indian dish featuring tender, marinated chicken pieces cooked in a rich, creamy, and buttery tomato-based gravy. This restaurant-style recipe creates a silky smooth sauce with a perfect balance of tangy and sweet flavors, ideal for serving with naan or roti.
All Ingredients - For the Chicken Marinade
- Boneless Chicken 200 gms
- Pounded Ginger & Garlic 1 tsp
- Hung Curd 2 tsp
- Juice of Lemon 1/2
- Kashmiri Chili Powder 1 tsp
- Garam Masala 1/2 tsp
- Salt 1/2 tsp
All Ingredients - For the Gravy
- Oil 1 tbsp + 1 tbsp
- Butter 1 tbsp + 2 tbsp
- Onion, chopped 2 nos
- Pounded Ginger & Garlic 1 tsp
- Tomato, chopped 3 nos
- Kashmiri Red Chili (whole, dried) 3 nos
- Salt 1 tsp
- Cumin Powder 1 tsp
- Coriander Powder 1/2 tsp
- Garam Masala 1 tsp
- Water 2 tbsp + 1/4 cup + 1/2 cup
- Cashew Nuts 10 nos
- Kashmiri Chili Powder 1 tsp
- Fresh Cream 1/4 cup
- Kasuri Methi (Dried Fenugreek Leaves) 1 tsp
- Coriander Leaves, chopped for garnish
Tools You'll Need
- Pan
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
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 bowl, combine 200 gms of boneless chicken with pounded ginger & garlic, hung curd, lemon juice, Kashmiri chili powder, garam masala, and salt. Mix everything together thoroughly to coat the chicken. Let it for .
Step 2: Cook the Chicken
Heat 1 tbsp of oil in a pan. Add the chicken and cook for , stirring occasionally, until the chicken is cooked through. Once cooked, remove the chicken from the pan and set it aside.
Step 3: Prepare the Gravy Base
In a separate, larger pan, heat 1 tbsp of butter and 1 tbsp of oil. Add 2 finely chopped onions and until they turn a light golden brown.
Step 4: Cook the Masala
Add 1 tsp of pounded ginger & garlic to the onions and for a minute. Then, add 3 chopped tomatoes, 3 whole dried Kashmiri red chilies, 1 tsp salt, 1 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp garam masala. Mix well.
Step 5: Simmer and Add Cashews
Pour in 2 tbsp of water and cook the mixture until the raw smell disappears and the tomatoes become soft and mushy. Add 10 cashew nuts and continue to for another . Remove from heat and let the mixture cool down completely.
Step 6: Blend the Gravy
Transfer the cooled masala mixture to a blender jar. Add 1/4 cup of water and grind to a very smooth and fine paste.
Step 7: Temper and Combine Gravy
In the same pan, melt 2 tbsp of butter on low heat. Add 1 tsp of Kashmiri chili powder and immediately pour in the ground masala paste to prevent the chili from burning. Stir well to combine.
Step 8: Add Chicken and Simmer
Rinse the blender jar with about 1/2 cup of water and add it to the pan to adjust the gravy's consistency. Bring the gravy to a for , then add the cooked chicken pieces. Mix well to coat the chicken in the gravy.
Step 9: Finish with Cream
Pour in 1/4 cup of fresh cream and stir it into the gravy. Cover the pan with a lid and let it on low heat for .
Step 10: Garnish and Serve
Turn off the heat. Crush Kasuri Methi between your palms and sprinkle it over the gravy. Garnish with finely chopped coriander leaves. Mix gently and serve the delicious butter chicken hot.
Pro Tips
• For a silky smooth gravy, pass the ground masala paste through a sieve if it feels coarse.
• Keep the flame on low when adding chili powder to the butter to prevent it from burning and turning bitter.
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