How To Cook Butter Chicken Recipe (Restaurant Style)

 

Butter Chicken Recipe (Restaurant Style)

Servings: 4

⏱ Total Time: ~1 hour (including marination)

  

Ingredients

For Marination:

• 500g boneless chicken (preferably thigh)
• 1 cup thick curd (yogurt)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For Gravy:

• 2 tbsp butter (unsalted preferred)
• 1 tbsp oil
• 2 medium onions, finely chopped
• 3 large tomatoes, pureed (or ¾ cup tomato puree)
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder (Kashmiri for color)
• ½ tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• 10–12 cashew nuts (soaked in hot water for 15 minutes and ground to paste)
• ½ cup fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 1 tsp sugar (optional)
• Extra butter for finishing

Preparation Steps

Step 1: Marinate the Chicken

1. In a bowl, mix curd, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, and salt.
2. Add chicken pieces. Coat well and marinate for at least 1 hour (overnight in the fridge gives best results).

Step 2: Cook the Chicken

1. Heat 1 tbsp oil in a grill pan or regular pan.
2. Cook the marinated chicken on high heat until seared (not fully cooked). Set aside.

Step 3: Prepare the Gravy

1. In a heavy-bottomed pan, heat 2 tbsp butter.
2. Add chopped onions and sauté until golden brown.
3. Add 1 tsp ginger-garlic paste and cook until raw smell disappears.
4. Add tomato puree. Cook on medium heat until the oil separates (~8–10 mins).
5. Add chili powder, cumin, coriander powder, and salt. Mix well.
6. Add cashew paste and cook for 3–4 minutes.
7. Add ½ cup water (or more for desired consistency).

Step 4: Combine Chicken with Gravy

1. Add the seared chicken pieces to the gravy.
2. Cover and simmer for 10–15 minutes until chicken is tender and cooked through.

Step 5: Final Touch

1. Add fresh cream and mix well.
2. Add crushed kasuri methi and a small piece of butter for extra richness.
3. Adjust salt and spice. Add sugar if needed for balance.

Serving Suggestions

• Serve hot with naan, kulcha, paratha, or jeera rice.
• Garnish with cream swirls, butter cubes, and fresh coriander leaves.