Restaurant-Style Butter Chicken

Ingredients

• 450 g chicken pieces (Use a mixture of breast and leg pieces; bone-in pieces may require additional cooking time.)
• 2 tbsp ginger-garlic paste (For the marinade)
• 1 tsp Kashmiri red chili powder (For the marinade)
• 1 tsp garam masala (For the marinade)
• 1 tsp kasuri methi (For the marinade)
• 0.5 tsp salt (For the marinade)
• 2 tbsp oil (For the marinade and cooking the chicken)
• 2 tbsp thick curd (Plain thick yogurt)
• 2 tbsp butter (For the gravy base; additional butter is used for cooking and finishing)
• 1 onion (Roughly chopped)
• 4 tomatoes (Roughly chopped)
• 12.5 cashews (About 12–13 cashews)
• 1 tbsp ginger-garlic paste (For the gravy)
• 1 tsp Kashmiri red chili powder (For the gravy)
• 0.5 tsp coriander powder (For the gravy)
• salt (To taste, for the gravy)
• 0.5 cup water (About ½ cup, to cook the gravy)
• 1.5 tbsp butter (Additional butter for cooking the gravy and finishing; the source gives a range of 1–2 tbsp)
• 3.5 tbsp fresh cream (The source gives a range of 3–4 tbsp)
• 1 tsp kasuri methi (For finishing the gravy)

Steps

1. 1

   Combine the chicken, 2 tablespoons ginger-garlic paste, Kashmiri red chili powder, garam masala, 1 teaspoon kasuri methi, ½ teaspoon salt, oil, and thick curd in a bowl. Mix thoroughly so every piece is coated, then cover and marinate for at least 30 minutes.

2. 2

   Heat 1–2 tablespoons butter in a wide, heavy pan over high heat. Add the marinated chicken in a single layer and cook for about 3 minutes, turning as needed so the pieces are lightly seared.

3. 3

   Lower the heat, cover the pan, and cook the chicken for another 10–15 minutes, or until fully cooked through. Because mixed breast and leg pieces, especially bone-in pieces, vary in size, check the thickest piece with a fork before proceeding. Transfer the cooked chicken to a plate and keep aside.

4. 4

   Add another 1–2 tablespoons butter to the same pan. Add the roughly chopped onion and sauté until softened.

5. 5

   Add the chopped tomatoes, cashews, 1 tablespoon ginger-garlic paste, Kashmiri red chili powder, coriander powder, and salt to taste. Stir to combine.

6. 6

   Pour in about ½ cup water. Cover and cook over medium heat for 12–15 minutes, until the onions, tomatoes, and cashews are completely soft.

7. 7

   Transfer the softened mixture to a blender and blend until completely smooth. Strain it through a fine-mesh sieve if you want an especially silky, restaurant-style gravy; use caution when blending hot liquid.

8. 8

   Return the blended gravy to the pan. Cook it uncovered for 5–7 minutes over medium heat, stirring occasionally, until it thickens slightly and the raw tomato aroma mellows.

9. 9

   Add 1–2 tablespoons butter, the fresh cream, and 1 teaspoon kasuri methi. Stir until the butter melts and the cream is fully incorporated.

10. 10

    Add the cooked chicken and any accumulated juices back to the pan. Stir gently and simmer until the chicken is hot and the sauce coats the pieces.

11. 11

    Serve hot with naan, roti, or rice.

Notes

The source specifically cautions not to rely blindly on the 10–15 minute chicken timing because piece size and whether the pieces are bone-in make a significant difference. Cook until the thickest piece is fully cooked through. Strain the blended gravy for a smoother texture.

Nutrition per serving

• main
• Indian
• South Asian
• butter chicken
• chicken
• stovetop
• comfort food
• gluten-free