Butter Chicken Recipe Restaurant Style

Ingredients

• 1 kg Chicken (bone‑in pieces, cut into bite‑size chunks)
• 0.5 cup Plain Yogurt (full‑fat, for the first marination)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1.5 tablespoons Kashmiri Red Chili Powder (mildly spicy and bright red)
• 1 teaspoon Turmeric Powder
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• to taste Salt
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Dry Kasuri Methi Powder (crushed)
• 2 tablespoons Oil (vegetable or canola oil)
• 1 tablespoon Ghee (for the smoke infusion)
• 4 medium Tomatoes (roughly chopped)
• 1 medium Onion (finely sliced)
• 2 tablespoons Cashew Nuts (soaked 10 min then blended)
• 5 Garlic Cloves (peeled)
• 1 inch Ginger (peeled and sliced)
• 1 Green Chili (slit lengthwise)
• 2 tablespoons Cilantro Stems (chopped, added to gravy)
• small handful Whole Spices (Cardamom Pods, Cloves, Cinnamon Stick, Bay Leaves) (2 cardamom, 2 cloves, 1 small cinnamon stick, 2 bay leaves)
• 3 tablespoons Butter (unsalted, cut into cubes)
• 6 tablespoons Heavy Cream (cold)
• 1 teaspoon Honey (or sugar as alternative)

Instructions

1. First Marination

   Place chicken pieces in a mixing bowl, add yogurt, lemon juice, Kashmiri red chili powder, turmeric, ginger‑garlic paste, and salt. Mix thoroughly until every piece is coated.

   Time: PT15M

2. Second Spice Mix

   Add cumin powder, garam masala, coriander powder, dry kasuri methi, and a pinch of extra red chili powder to the marinated chicken. Mix well.

   Time: PT5M

3. Marination Rest

   Cover the bowl with plastic wrap and let the chicken rest at room temperature for 30 minutes, or refrigerate for up to 2 hours for deeper flavor.

   Time: PT30M

4. Smoke Infusion

   Heat a small piece of charcoal until red hot, place it in the center of the marinated chicken, drizzle 1 tbsp ghee over the charcoal, and immediately cover the bowl with a tight lid. Let sit for 8‑10 minutes to impart smoky flavor.

   Time: PT10M

5. Prepare Gravy Base

   Rough‑chop tomatoes, onion, garlic, ginger, green chili, cilantro stems, and soak cashews for 10 minutes. Transfer everything to a blender, add the whole spices, and blend to a smooth puree.

   Time: PT15M

6. Cook Gravy

   Heat 2 tbsp oil in the large pan over high flame. Add the whole‑spice bundle (cardamom, cloves, cinnamon, bay leaf) and sauté 30 seconds. Pour in the tomato‑cashew puree, stir, then reduce to medium flame. Add ½ cup water, cover, and simmer 15‑20 minutes until the tomatoes break down and the mixture thickens.

   Time: PT20M

   Temperature: Medium

7. Strain & Smooth

   Remove the whole‑spice bundle, then pass the gravy through a fine mesh strainer into a clean bowl, using the back of a spoon to push through. Set aside.

   Time: PT5M

8. Pan‑Fry Chicken

   In the same large pan, add a drizzle of oil and heat over medium flame. Add the smoked chicken pieces in a single layer, cooking 7‑8 minutes on the first side until golden marks appear, then flip and cook another 7‑8 minutes. The chicken should be about 90 % cooked.

   Time: PT15M

   Temperature: Medium

9. Butter & Chili Tempering

   In a small pan, melt 3 tbsp butter. Add ½ tbsp Kashmiri red chili powder and stir for exactly 30 seconds; then add a little ginger‑garlic paste and sauté briefly.

   Time: PT1M

   Temperature: Medium

10. Combine Gravy and Chicken

    Transfer the strained gravy into the large pan with the partially cooked chicken. Stir, cover, and simmer on low flame for 5‑6 minutes so the chicken finishes cooking and absorbs the sauce.

    Time: PT6M

    Temperature: Low

11. Finish with Sweetness and Herbs

    Add 1 tsp honey (or sugar), 1 tsp dry kasuri methi (crushed), and stir. Optionally add a pinch of garam masala for extra aroma.

    Time: PT2M

12. Add Cream

    Stir in 6 tbsp heavy cream, mix gently, and cook for another 2 minutes on low flame. The sauce should turn a rich orange‑red color and have a silky texture.

    Time: PT2M

    Temperature: Low

13. Final Rest & Serve

    Turn off the heat, let the butter chicken rest for 2 minutes, then serve hot with naan, roti, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g