Butter Chicken - Restaurant Style

Classic North Indian Butter Chicken featuring tender marinated chicken in a rich, creamy tomato-based gravy with aromatic spices.

82Min

4Servings

485Cal

MediumLevel

Gluten freehalal

#butter chicken#indian curry#restaurant style#chicken#creamy gravy

Equipment

Mixing bowl

Mixing spoon

Frying pan

Stove

Tongs

Blender

Sieve

Spatula

Serving plate

Ingredients

Marination

boneless chicken (raw)

500 g

ginger-garlic paste (paste)

30 g

hung curd (strained)

180 g

turmeric powder (ground)

2.5 g

red chilli powder (ground)

8 g

garam masala (ground)

5 g

salt (fine)

5 g

oil (liquid)

50 ml

lemon juice (fresh)

15 ml

Masala Base

butter (solid)

14 g

cloves (whole)

5 pcs

cardamom (whole)

2 pcs

cinnamon (stick)

2 g

bay leaf (dried)

1 pcs

onion (raw)

300 g

tomato (raw)

450 g

ginger (raw)

20 g

garlic (raw)

20 g

Kashmiri red chillies (dried)

4 pcs

cashew (raw)

20 g

Kashmiri chilli powder (ground)

4 g

coriander powder (ground)

1.5 g

cumin powder (ground)

2 g

garam masala (ground)

5 g

salt (fine)

5 g

water (liquid)

120 ml

Butter Chicken

butter (solid)

14 g

green chillies (slit)

2 pcs

Kashmiri chilli powder (ground)

2 g

fresh cream (liquid)

30 ml

kasuri methi (dried)

1 g

coriander leaves (fresh)

10 g

Instructions

Marinate the chicken

Mix chicken with ginger-garlic paste, hung curd, spices, oil, and lemon juice for flavorful marination.

30 mintimer 30 min

Marinate for at least 30 minutes for best flavor; overnight gives even better results

Roast marinated chicken

Roast the marinated chicken pieces in oil until they develop a mild charred flavor and are cooked through.

10 minMedium-high heattimer 10 min

Cook on medium-high flame to get charred flavor without overcooking

Prepare masala base

Cook onions, tomatoes, ginger, garlic, spices, cashews with butter and water, then blend into a smooth paste.

20 minMedium heattimer 15 min

Cook until tomatoes break down and cashews soften for smooth paste

Strain the masala paste

Pass the blended masala paste through a sieve for silky smooth gravy texture.

5 min

Press firmly through sieve to extract maximum flavor and smooth texture

Assemble butter chicken

Combine butter, green chillies, spices, strained paste, roasted chicken, cream, and kasuri methi for final gravy.

15 minMedium heattimer 10 min

Add water gradually to reach desired gravy consistency; finish with cream for richness

Garnish and serve

Finish with fresh coriander leaves and serve hot with naan or rice.

2 min

Serve immediately while hot for best flavor and texture

Original recipe

YouTubeRecipe by Kitchen Chord

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or stovetop on medium heat

Store gravy and chicken separately if possible; reheat gently to prevent cream from separating

Your kitchen, together

Try Chopa today

Save recipes, plan meals, and manage your groceries — all in one place.

Download on theApp Store Get it onGoogle Play