Butter Chicken Recipe (Restaurant Style)

Ingredients

For Marination

  • 500 g boneless chicken (thighs or breast), cut into pieces
  • ½ cup thick yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp lemon juice
  • Salt to taste
  • 1 tbsp oil

For the Gravy

  • 2 tbsp butter
  • 1 tbsp oil
  • 2 medium onions, finely chopped
  • 3 medium tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 10–12 cashew nuts (soaked)
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi (dried fenugreek), crushed
  • ½ cup fresh cream
  • 1 tsp sugar or honey (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish

Method

Step 1: Marinate the Chicken

  1. Mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, salt, and oil.
  2. Coat the chicken well.
  3. Marinate for at least 1 hour (overnight is best).

Step 2: Cook the Chicken

  • Grill, roast, air-fry, or pan-fry the marinated chicken until about 90% cooked. Set aside.

Step 3: Prepare the Gravy

  1. Heat butter and oil in a pan.
  2. Sauté onions until golden.
  3. Add ginger-garlic paste and cook for 1 minute.
  4. Add tomato puree and cook until the oil separates.
  5. Blend the soaked cashews with a little water into a smooth paste and add to the gravy.
  6. Stir in Kashmiri chili powder, coriander powder, cumin powder, garam masala, and salt.
  7. Cook for 5–7 minutes on low heat.

Step 4: Finish the Butter Chicken

  1. Add the cooked chicken to the gravy.
  2. Simmer for 8–10 minutes.
  3. Stir in fresh cream, crushed kasuri methi, and sugar or honey (optional).
  4. Cook for another 2 minutes.
  5. Finish with a small cube of butter and garnish with fresh coriander.

Serving Suggestions

Serve hot with:

  • Butter Naan
  • Garlic Naan
  • Tandoori Roti
  • Jeera Rice
  • Steamed Basmati Rice

Chef’s Tips

  • Use chicken thighs for juicier butter chicken.
  • Kashmiri red chili powder gives a vibrant red color without excessive heat.
  • Cashews make the gravy rich and creamy; you can substitute almonds if preferred.
  • Marinating overnight enhances flavor and tenderness.
  • For an authentic restaurant-style smoky flavor, place a small piece of hot charcoal in a bowl inside the pan, drizzle a little ghee over it, cover for 2–3 minutes, then remove before serving.

Preparation Time: 20 minutes
Marination Time: 1–8 hours
Cooking Time: 35 minutes
Serves: 4 people