How to Make Restaurant Style Butter Chicken at Home – Easy Step-by-Step Recipe
Have you ever wondered how to make restaurant style butter chicken at home with the same creamy texture, rich tomato gravy, and delicious aroma you enjoy at your favorite Indian restaurant?
Butter Chicken, also known as Murgh Makhani, is one of India’s most popular chicken dishes. The combination of tender marinated chicken and a smooth, buttery tomato-based gravy makes it a perfect choice for family dinners, weekend meals, and special occasions.
The best part is that you can prepare delicious restaurant-style butter chicken in your own kitchen using simple ingredients.
Follow this easy step-by-step recipe to learn how to make restaurant style butter chicken at home.
Ingredients for Restaurant Style Butter Chicken
For Marinating the Chicken
- 500 grams boneless chicken, cut into medium pieces
- ½ cup thick curd or yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- Salt according to taste
- 1 tablespoon cooking oil
For Butter Chicken Gravy
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 3 medium tomatoes, chopped or pureed
- 1 medium onion, chopped
- 1 tablespoon ginger-garlic paste
- 10–12 cashews
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- ½ cup fresh cream
- ½ teaspoon sugar or honey (optional)
- Salt according to taste
- Water as required
How to Make Restaurant Style Butter Chicken at Home
Step 1: Marinate the Chicken
Take the chicken pieces in a large bowl.
Add curd, ginger-garlic paste, red chilli powder, turmeric, garam masala, coriander powder, lemon juice, salt, and oil.
Mix everything well until all the chicken pieces are evenly coated with the marinade.
Cover and refrigerate for at least 30 minutes. For better flavor and tender chicken, you can marinate it for 2–4 hours.
Step 2: Cook the Marinated Chicken
Heat a heavy-bottomed pan over medium-high heat and add a little oil.
Add the marinated chicken pieces and cook until they are lightly browned and mostly cooked through.
For a smoky restaurant-style flavor, you can also grill the chicken in an oven or cook it on a grill pan.
Once cooked, remove the chicken and keep it aside.
Step 3: Prepare the Butter Chicken Gravy
In the same pan, add one tablespoon of butter and a little oil.
Add the chopped onion and cook until soft and lightly golden.
Now add ginger-garlic paste and cook for about a minute.
Add tomatoes and cashews. Cook until the tomatoes become completely soft.
Add red chilli powder, coriander powder, cumin powder, and a little salt.
Cook the mixture for approximately 8–10 minutes until everything is soft and well combined.
Step 4: Blend the Gravy
Allow the tomato mixture to cool slightly.
Transfer it to a blender and blend until you get a smooth paste. You can add a small amount of water if needed.
For an extra-smooth restaurant-style butter chicken gravy, strain the blended mixture through a fine sieve.
This simple step can make the gravy smoother and creamier.
Step 5: Cook the Butter Chicken
Heat the remaining butter in a clean pan.
Pour in the prepared tomato gravy and cook over low to medium heat for approximately 5 minutes.
Add a little water depending on how thick you want the gravy.
Now add the cooked chicken pieces and mix gently.
Cover and simmer for 8–10 minutes so that the chicken absorbs the flavors of the gravy.
Step 6: Add Cream and Kasuri Methi
Reduce the heat to low.
Crush the kasuri methi between your palms and add it to the gravy.
Add fresh cream and garam masala.
If the tomatoes taste too tangy, you can add a small amount of sugar or honey to balance the flavor.
Mix gently and cook for another 2–3 minutes on low heat.
Avoid boiling the gravy aggressively after adding the cream.
Step 7: Give It the Final Restaurant-Style Touch
Turn off the heat and add a small piece of butter on top.
Drizzle a little fresh cream over the gravy before serving.
Garnish with fresh coriander leaves if desired.
Your delicious restaurant style butter chicken is now ready to serve!
What to Serve with Butter Chicken
Restaurant-style butter chicken tastes delicious with:
- Butter naan
- Garlic naan
- Tandoori roti
- Plain basmati rice
- Jeera rice
- Lachha paratha
- Onion salad
The combination of creamy butter chicken and hot garlic naan is especially popular and makes a satisfying meal.
Tips to Make the Best Restaurant Style Butter Chicken
Marinate the Chicken Properly
Give the chicken enough time to marinate. This helps the spices penetrate the chicken and makes it more flavorful.
Use Ripe Tomatoes
Good-quality ripe tomatoes help create a naturally rich and slightly sweet gravy.
Don’t Skip the Cashews
Cashews give the gravy a creamy texture and help create the rich consistency associated with restaurant-style butter chicken.
Strain the Gravy
If you want an exceptionally smooth gravy, strain the tomato and cashew mixture after blending.
Use Kasuri Methi
Kasuri methi is one of the key ingredients that gives butter chicken its distinctive aroma. Crush it between your palms before adding it to release more flavor.
Don’t Overcook the Cream
Always add cream toward the end of cooking and keep the heat low. This helps maintain a smooth and creamy gravy.
How to Make Butter Chicken Taste Like a Restaurant?
The secret to making butter chicken taste like restaurant-style butter chicken lies in balancing a few important elements.
The chicken should be properly marinated and slightly charred. The tomato gravy should be smooth and creamy, while butter, fresh cream, cashews, and kasuri methi add richness and aroma.
For an authentic smoky touch, you can use the traditional dhungar method. Place a small bowl containing a hot piece of charcoal inside the cooked butter chicken, add a few drops of ghee over the charcoal, and immediately cover the pan for about 1–2 minutes. Remove the charcoal before serving.
This step is optional but can add a pleasant smoky aroma.
Frequently Asked Questions
Can I make butter chicken without cream?
Yes. You can replace fresh cream with cashew paste or a small amount of thick coconut milk, although the final flavor and texture will be different.
Can I use bone-in chicken for butter chicken?
Yes. Boneless chicken is convenient and cooks quickly, but bone-in chicken can also be used. You may need to increase the cooking time.
Why is my butter chicken gravy too sour?
This can happen if the tomatoes are very tangy. Adding cream, cashew paste, or a small amount of sugar or honey can help balance the acidity.
How can I make butter chicken more creamy?
Use a combination of cashews, butter, and fresh cream. Blending and straining the gravy also helps create a smoother restaurant-style texture.
How long can I store homemade butter chicken?
You can generally store cooked butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat it thoroughly before serving.
Final Thoughts
Now that you know how to make restaurant style butter chicken at home, you don’t need to wait for your next restaurant visit to enjoy this classic Indian dish.
The key to delicious butter chicken is properly marinated chicken, a smooth tomato and cashew gravy, butter, fresh cream, and aromatic kasuri methi. Follow the steps carefully, adjust the spices according to your taste, and you can prepare a rich and creamy butter chicken for your family.
Serve your homemade butter chicken hot with naan, roti, or basmati rice and enjoy a delicious restaurant-style meal right at home.
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