on

Restaurant-Style Butter Chicken

Silky, creamy, and mildly spiced—this authentic Butter Chicken brings the restaurant experience right to your kitchen.



Restaurant-Style Butter Chicken

Prep: 20 min Cook: 30 min Marinate: 30 min+ Serves: 4

Ingredients

Marinade:

  • 500g Chicken thighs, boneless/skinless, cut into pieces
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder (for color)
  • 1 tsp salt
  • 1 tbsp lemon juice

Gravy (Makhani):

  • 2 tbsp butter + 1 tbsp oil
  • 1 large onion, chopped
  • 4 large tomatoes, chopped (or 1.5 cups puree)
  • 10-12 cashews (soaked in warm water)
  • 1 tsp garam masala
  • 1 tbsp dried fenugreek leaves (Kasuri Methi)
  • 1/2 cup heavy cream
  • 1 tbsp sugar or honey (to taste)
  • Cilantro for garnish

Directions

  1. Marinate: Mix chicken with yogurt, ginger-garlic paste, chili powder, salt, and lemon juice. Let sit for at least 30 mins (overnight is best).
  2. Cook Chicken: Pan-sear marinated chicken in a little oil over high heat until charred and cooked through (about 8-10 mins). Set aside.
  3. Make Base Gravy: In the same pan, melt butter. Sauté onions until soft. Add tomatoes, cashews, and a splash of water. Cook until tomatoes are mushy (10-15 mins).
  4. Blend: Let the tomato mixture cool slightly, then blend into a silky smooth puree. Strain for extra smoothness if desired.
  5. Simmer: Return puree to the pan. Add garam masala, sugar/honey, and salt. Simmer 5 mins.
  6. Combine: Add cooked chicken and heavy cream. Simmer gently for 5 mins.
  7. Finish: Crush Kasuri Methi (fenugreek) between your palms and sprinkle over top. Garnish with cilantro and a drizzle of cream. Serve with naan or rice.
Indian Cuisine Better Than Takeout Creamy Curry
Pro Tip: The secret to that distinct restaurant flavor is Kasuri Methi (dried fenugreek leaves). Don't skip it! Also, using Kashmiri chili powder gives the vibrant red color without making it too spicy.

Watch: Best Authentic Butter Chicken Tutorial

This video by Chef Ranveer Brar is a gold standard for home cooks. He explains the "Makhani" gravy technique perfectly, matching the steps above.

Comments

Post a Comment