Restaurant Style Butter Chicken

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Learn how to make authentic Restaurant Style Butter Chicken (Murgh Makhani) at home with this easy, creamy, and smoky recipe that tastes just like your favorite Indian restaurant.

Restaurant Style Butter Chicken

Restaurant Style Butter Chicken

  • Cuisine: Indian
  • Category: Dinner, Chicken Curry
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 480 calories

Authentic butter chicken fills your kitchen with an absolutely intoxicating aroma. It is legendary. Originating in the bustling streets of Delhi, this iconic dish marries smoky tandoori chicken with a velvet-smooth tomato gravy that is rich in butter. This restaurant-style version brings that magic straight to your table.

The magic lies in the silky, bright orange gravy that clings to every piece. It is pure velvet. By blending fresh tomatoes with cashew nuts and simmering them gently, you create an incredibly luxurious sauce that balances tangy sweetness with subtle spice. Every single spoonful feels like a warm, comforting hug.

Marinating the chicken in thick yogurt and bold spices is absolutely essential. Do not skip this. It tenderizes the meat beautifully while allowing the deep flavors of Kashmiri chili, ginger, and garlic to penetrate right to the very bone. Searing it first mimics that classic smoky clay-oven finish.

This decadent dish is the ultimate centerpiece for any celebratory weekend feast. Everyone loves it. Pair it with hot, buttered garlic naan or fragrant basmati rice to soak up every drop of that heavenly, aromatic sauce. It turns a simple family dinner into a spectacular restaurant experience.

A final touch of dried fenugreek leaves elevates the recipe completely. Taste the difference. Gently rubbing these fragrant leaves between your palms releases an earthy, bittersweet aroma that instantly defines true, high-quality Indian restaurant cooking. It is the secret key to unlocking authentic flavor.

Recipe

Follow this simple, step-by-step guide to recreate the ultimate restaurant-style butter chicken right in your own kitchen.

Ingredients

  • 500g chicken (boneless, cut into bite-sized pieces)
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 2 tbsp Kashmiri red chili powder (divided)
  • 1/2 cup thick yogurt (hung curd)
  • 1 tbsp mustard oil
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 3 tbsp butter (divided)
  • 1 tbsp cooking oil
  • 2 green cardamoms
  • 1-inch cinnamon stick
  • 2 cloves
  • 500g ripe red tomatoes (chopped)
  • 12 cashew nuts
  • 1 tbsp sugar
  • 2 tbsp fresh cream
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • Salt to taste

Method Instructions

  1. In a large bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, one tablespoon of Kashmiri red chili powder, salt, yogurt, cumin powder, garam masala, and mustard oil. Mix thoroughly and marinate for at least 30 minutes.
  2. Heat one tablespoon of oil and one tablespoon of butter in a pan over high heat. Sear the marinated chicken pieces for 5 to 6 minutes until they are fully cooked and beautifully charred on the edges, then set them aside.
  3. In the same pan, add another tablespoon of butter along with the cardamoms, cinnamon, and cloves. Sauté for a few seconds until fragrant.
  4. Add the chopped tomatoes, cashew nuts, a pinch of salt, and half a cup of water. Cover and simmer on medium heat for 15 minutes until the tomatoes are completely soft and mushy.
  5. Allow the tomato mixture to cool down slightly, then blend it into a super smooth puree. Strain the puree back into the pan using a fine mesh sieve to ensure a silky-smooth texture.
  6. Bring the strained gravy to a gentle simmer. Add the remaining Kashmiri red chili powder, sugar, and the cooked chicken pieces, then stir well.
  7. Stir in the fresh cream and the final tablespoon of butter. Simmer on low heat for 2 to 3 minutes.
  8. Rub the kasuri methi between your palms to crush it, sprinkle it over the curry, stir once, and turn off the heat.

Recipe Video

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar – step‑by‑step recipe tutorial

Rated: 4.9 of 5.0 from 1248 reviews.

Recipe Tags: Butter Chicken, Murgh Makhani, Indian Curry, Restaurant Style Butter Chicken, Varun Inamdar

Servings

To enjoy this luxurious restaurant-style butter chicken to the fullest, serve it alongside these classic accompaniments:

  • Serve hot with freshly baked garlic naan or butter naan to scoop up the velvety gravy.
  • Pair with fragrant, long-grain steamed basmati rice or jeera (cumin) rice.
  • Accompany with a side of sliced red onions, fresh lemon wedges, and a cooling mint chutney.
  • Garnish with an extra drizzle of fresh cream and a few fresh coriander leaves right before serving.

Tips

  1. Always use Kashmiri red chili powder to achieve that signature vibrant red color without making the curry overly spicy.
  2. Straining the blended tomato-cashew mixture is the ultimate secret to obtaining that ultra-smooth, velvety restaurant-style texture.
  3. Marinate the chicken for at least 2 hours, or overnight in the fridge, to ensure the meat becomes incredibly tender and flavorful.
  4. Do not skimp on the butter; it is called "Butter Chicken" for a reason and provides the classic rich mouthfeel.
  5. Use ripe, red tomatoes to avoid an overly sour gravy; if the tomatoes are too tart, balance it with a pinch of extra sugar or honey.
  6. Lightly roast the kasuri methi in a dry pan before crushing it to release its maximum smoky aroma.
  7. Sear the chicken on high heat to get beautiful charred spots, which mimic the authentic smoky flavor of a traditional tandoor oven.
  8. Use heavy whipping cream or fresh cream at the very end on low heat to prevent the sauce from splitting.
  9. If you want an even smokier flavor, use the dhungar method by placing a hot piece of charcoal in a small bowl inside the curry pot, drizzling ghee over it, and sealing the lid for 5 minutes.
  10. Leftover butter chicken tastes even better the next day as the flavors have more time to meld together in the fridge.

Ingredient Substitutes

If you do not have all the traditional ingredients on hand, try these easy and effective substitutes:

  1. Cashew Nuts: Substitute with blanched almonds, sunflower seeds, or use extra heavy cream to thicken the sauce if you have a nut allergy.
  2. Kashmiri Red Chili Powder: Use a mix of regular sweet paprika and a tiny pinch of cayenne pepper to replicate the color and mild heat.
  3. Kasuri Methi: If unavailable, you can use a tiny pinch of ground fenugreek seeds, though the fresh, earthy aroma will differ slightly.
  4. Fresh Cream: Swap with coconut cream for a dairy-free twist, though it will introduce a subtle coconut flavor to the curry.
  5. Chicken Boneless: You can use bone-in chicken pieces, or swap with paneer (Indian cottage cheese) or firm tofu for a vegetarian alternative.

Remarks

This restaurant-style butter chicken is a rich, comforting, and globally loved classic that brings the authentic, aromatic experience of Indian fine dining right into your home kitchen.

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