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A bowl of creamy butter chicken garnished with fresh cilantro

Restaurant-Style Butter Chicken

Indulge in this rich and creamy Restaurant-Style Butter Chicken, featuring tender chicken marinated in yogurt and spices, simmered in a luscious tomato-based sauce. Perfect for a satisfying and flavorful meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large bowl
  • Large pan or Dutch oven
  • Blender

Ingredients
  

For the Chicken Marinade:

  • 1.5 - 2 lbs Chicken boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup Plain Yogurt preferably full-fat
  • 1 tablespoon Ginger-Garlic Paste
  • 1 tablespoon Lemon Juice
  • 1-2 teaspoons Kashmiri Red Chili Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala
  • Salt To taste

For the Sauce:

  • 4 tablespoons Unsalted Butter 1/2 stick
  • 1 Onion medium, finely chopped
  • 1 tablespoon Ginger-Garlic Paste
  • 1 Canned Crushed Tomatoes 28-ounce can, or 2 cups fresh pureed tomatoes
  • 4-5 Green Cardamom Pods slightly crushed
  • 1 Cinnamon Stick inch piece
  • 1 Bay Leaf
  • 1-2 teaspoons Kashmiri Red Chili Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1-2 teaspoons Sugar or to taste
  • Salt To taste
  • 1/2 - 1 cup Water or Chicken Broth as needed for desired consistency
  • 1/2 cup Heavy Cream or cashew paste for dairy-free option
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) crushed between palms
  • Fresh Cilantro For garnish

Instructions
 

Marinating the Chicken

  • Combine chicken, yogurt, ginger-garlic paste, lemon juice, chili powder, turmeric, garam masala, and salt in a bowl; mix well to coat. Refrigerate for at least 30 minutes, or ideally 2-4 hours, or overnight.

Searing the Chicken

  • Heat butter or oil in a pan over medium-high heat. Sear marinated chicken in batches until lightly browned, about 3-5 minutes per side, then remove and set aside.

Building the Sauce Base

  • In the same pan, reduce heat to medium and add remaining butter. Once melted, add bay leaf, cinnamon stick, and green cardamom pods, sautéing for 30 seconds until fragrant.

Sautéing Aromatics

  • Add chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in ginger-garlic paste and cook for another minute until fragrant.

Adding Spices and Tomatoes

  • Stir in Kashmiri red chili powder, coriander powder, and cumin powder; cook for 30 seconds. Pour in crushed tomatoes, then add sugar and salt.

Simmering the Sauce

  • Bring the sauce to a gentle simmer, cover, and cook for 15-20 minutes, stirring occasionally. Add water or broth if the sauce becomes too thick.

Blending (Optional)

  • For a smooth sauce, transfer the sauce to a blender and blend until completely smooth. Return the blended sauce to the pan.

Combining and Finishing

  • Return seared chicken to the sauce, stir in heavy cream and crushed Kasuri Methi. Gently simmer for 10-15 minutes until chicken is cooked through and sauce has thickened.

Tasting and Adjusting

  • Taste the sauce and adjust salt, sugar, or chili powder as needed for desired flavor.

Garnishing and Serving

  • Garnish with fresh cilantro before serving the butter chicken.

Notes

For an authentic touch, marinate the chicken overnight. Adjust spice levels to your preference. Serve hot with naan or rice.