Restaurant-Style Butter Chicken at Home
Summary
- Indulge in a rich, creamy, and flavorful Restaurant-Style Butter Chicken made right in your kitchen. This recipe features tender marinated chicken simmered in a luscious tomato-cashew gravy, finished with butter and cream for an authentic taste. Perfect for a comforting family dinner.
All Ingredients - For Chicken Marinade
- Boneless Chicken 700 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 1/2 cup
All Ingredients - For Gravy Base
- Cooking Oil 2 tbsp
- Green Cardamom 5-6 pods
- Cloves 5-6
- Black Cardamom 2-3 pods
- Sliced Onions 1 large
- Dry Red Chili 5-6
- Chopped Tomatoes 3 medium
- Cashews 1/4 cup
- Yogurt 1/2 cup
- Coriander Powder 1 tbsp
- Garam Masala Powder 1 tsp
All Ingredients - For Final Gravy & Garnishing
- Cooking Oil 1 tbsp
- Butter 4 tbsp (divided)
- Chili Powder 1 tsp
- Kashmiri Chili Powder 1 tsp
- Salt 1/2 tsp (or to taste)
- Coriander Leaves 2 tbsp (chopped)
- Bay Leaves 2-3
- Kastoori Methi / Kasuri Methi 1 tbsp
- Cream 1/4 cup
Tools You'll Need
- Pan
- Pot
- Blender
- Bowl
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
…over the bowl with cling film and let it marinate for a few hours (or overnight in the refrigerator) to allow the flavors to meld.
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
In a bowl, combine boneless chicken with turmeric powder, chili powder, ginger garlic paste, garam masala powder, salt, and lemon juice. Mix well until the chicken is evenly coated. Then, add yogurt and mix again. Cover the bowl with cling film and let it for a few hours (or overnight in the refrigerator) to allow the flavors to meld.
Step 2: Prepare the Gravy Base
Heat 2 tablespoons of cooking oil in a pan. Add green cardamom, cloves, and black cardamom. for a few seconds until fragrant. Add sliced onions and dry red chilies, cooking until the onions soften and turn translucent. Then, add chopped tomatoes and cashews. Cook until the tomatoes are soft and mushy, about . Remove the mixture from the pan and let it cool slightly.
Step 3: Blend the Gravy Paste
Transfer the cooled onion-tomato mixture to a blender. Add 1/2 cup of yogurt, coriander powder, and garam masala powder. Blend until you get a smooth, fine paste. Add a little water if needed to achieve the desired consistency.
Step 4: Fry the Marinated Chicken
In the same pan, heat 1 tablespoon of cooking oil and 2 tablespoons of butter. Add the chicken pieces and fry them until they are golden brown and cooked through, about . Remove the fried chicken and set aside.
Step 5: Cook the Gravy
In a large pot or deep pan, melt 2 tablespoons of butter. Add the blended gravy paste. Stir well and cook on low heat for , stirring occasionally, until the oil starts to separate from the gravy. Add chili powder, Kashmiri chili powder, and salt to taste. Mix thoroughly and cook for another .
Step 6: Combine Chicken and Finish
Add the fried chicken pieces to the gravy. Stir to coat the chicken evenly. Add chopped coriander leaves, bay leaves, and kasuri methi. Mix gently. Finally, stir in 1 tablespoon of butter and 1/4 cup of cream. Cook on low heat for another , allowing the flavors to meld and the gravy to thicken slightly. Cover and for a few minutes before serving.
Step 7: Serve Hot
Serve the Restaurant-Style Butter Chicken hot with naan, roti, or rice. Garnish with fresh coriander leaves if desired. Enjoy the rich, comforting flavors of this homemade dish!
Pro Tips
• Marinating the chicken for a few hours (or overnight) allows the spices to penetrate deeply, enhancing the flavor and tenderness.
• Cook the gravy base ingredients until very soft before blending to ensure a smooth and rich paste.
• Adjust chili powder and Kashmiri chili powder according to your spice preference. Kashmiri chili powder primarily adds color without much heat.
Variations
• For a vegetarian option, replace chicken with paneer (Indian cottage cheese) to make Paneer Butter Masala.
• Add a pinch of sugar to the gravy for a touch of sweetness, balancing the flavors.
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