Butter Chicken – Restaurant Style
Recipe Summary
- Learn how to make a rich, creamy, and flavorful restaurant-style butter chicken at home. This recipe features tender marinated chicken pieces cooked in a luscious tomato-based gravy, enhanced with aromatic spices and a touch of cream and butter for an unforgettable taste.
All Ingredients - For Marinating Chicken
- Boneless Chicken 750 g
- Turmeric Powder 1 tsp
- Chili Powder 1 tbsp
- Ginger Garlic Paste 1 tbsp
- Garam Masala Powder 1 tsp
- Salt 1 tsp
- Lemon Juice from 1/2 lemon
- Yogurt 1/4 cup
All Ingredients - For Gravy Paste
- Cooking Oil 2 tbsp
- Cardamom 6 pods
- Cloves 4-5
- Black Cardamom 2 pods
- Sliced Onions 1 large
- Dry Red Chili 5-6
- Chopped Tomatoes 2 medium
- Cashews 1/4 cup
- Yogurt 1/4 cup
- Coriander Powder 1 tbsp
- Garam Masala Powder 1 tsp
All Ingredients - For Cooking Butter Chicken
- Cooking Oil 1 tbsp
- Butter 2 tbsp
- Chili Powder 1 tsp
- Kashmiri Chili Powder 1 tsp
- Salt 1 tsp
- Coriander Leaves 2 tbsp, chopped
- Bay Leaves 2-3
- Kastoori Methi / Kasuri Methi 1 tbsp
- Butter 1 tbsp
- Cream 1/4 cup
Tools You'll Need
- Pan
- Pot
- 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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
Place boneless chicken pieces in a bowl. Add turmeric powder, chili powder, ginger garlic paste, garam masala powder, salt, and lemon juice. Mix well to coat all the chicken pieces evenly. Then, add yogurt and mix again until fully combined. Cover the bowl with plastic wrap and let it marinate for a few hours to allow the spices to soak into the chicken and enhance the flavor.
Step 2: Prepare the Gravy Base
Heat 2 tablespoons of cooking oil in a pan. Add 6 cardamom pods, 4-5 cloves, and 2 black cardamom pods. Sauté for about until fragrant. Add 1 large sliced onion and 5-6 dry red chilies. Sauté until the onions soften, about . Add 2 medium chopped tomatoes and 1/4 cup of cashews. Cook until the tomatoes soften, approximately . Transfer the sautéed mixture to a separate bowl. Add 1/4 cup of yogurt, 1 tablespoon of coriander powder, and 1 teaspoon of garam masala powder to the mixture. Blend everything into a smooth paste.
Step 3: Cook the Marinated Chicken
In the same pan, add 1 tablespoon of cooking oil and 2 tablespoons of butter. Once the butter melts and sizzles, add the marinated chicken pieces. Fry the chicken for about until it is cooked through and lightly browned on all sides.
Step 4: Combine and Simmer the Butter Chicken
In a separate pot, add 1 tablespoon of butter. Once melted, add the prepared gravy paste. Stir well. Add 1 teaspoon of chili powder, 1 teaspoon of Kashmiri chili powder, and 1 teaspoon of salt. Mix thoroughly and cook for until the oil separates. Add the fried chicken to the gravy. Then, add 2 tablespoons of chopped coriander leaves, 2-3 bay leaves, 1 tablespoon of Kastoori Methi, 1 tablespoon of butter, and 1/4 cup of cream. Mix all the ingredients well. Cover the pot and simmer on low heat for , allowing the flavors to meld and the chicken to become tender.
Step 5: Serve Hot
Serve the creamy, buttery, and flavorful butter chicken hot with naan or rice. Garnish with fresh coriander leaves.
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