Butter Chicken

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Restaurant Style Butter Chicken

Restaurant-Style Butter Indian butter chicken is absolute comfort food. Rich, creamy, tomato-based gravy simmered with big morsels of marinated chicken. Today, I share my version which is similar to the one made in restaurants. Perfect over white rice, chapati, roti, or naan.

My friends always tell me, my butter chicken is the way it is made in restaurants. I’ve promised many of them that I’d share the recipe. This one does have a few extra steps, so I decided I had to share it with progress pictures.

It sounds like a long recipe with a few extra steps (similar to how they make it in restaurants) but it is worth every effort. I highly recommend you try this recipe. If you do, let me know in the comments how it was.

Easy Butter Chicken

5 from 1 vote

Print Pin Rate

Course: Diinner, Lunch

Cuisine: East-Indian, Indian

Keyword: butter-chicken, Chicken, Curry

Prep Time: 20 mins

Cook Time: 20 mins

Marinate time: 1 hr

Total Time: 1 hr 40 mins

Calories: 422kcal

$10

Adjust Servings Here: 4 servings

Indian butter chicken is absolute comfort food. Rich, creamy, tomato-based gravy simmered with big morsels of marinated chicken. Today, I share my version which is similar to the one made in resaturants. Perfect over white rice, chapati, roti, or naan.

Equipment /Tools

• Cutting Board
• Kitchen Knife
• Mixing bowl
• Saute Pan

Ingredients

• 500 grams (1.0 lb) Chicken boneless
• 4 tbsp oil
• 1 tsp Cayenne Hot chilie powder (optional)
• 2 tbsp Tomato paste
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/2 cup Fresh cream (25% fat or more)
• 2 tbsp Butter

Marinade

• 1/2 tbsp Ginger paste
• 1/2 tbsp Garlic paste
• 1 tbsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1 tbsp Chili powder or paprika (sweet or spicy)
• 1/2 tsp Fenugreek leaves dry (optional)
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Paste

• 10 Cashew nuts
• 2 Cardamom pods
• 1 Garlic sliced
• 1 inch Ginger sliced
• 2 Mace dried
• 2 large Tomato roughly chopped

Instructions

Marinate chicken

• Clean and cut chicken to bite size pieces
• Add all marinate ingredients in a bowl along with chicken
• Combine well – leave for an hour on the counter top or in the fridge up to 8 hours.

Saute

• In a saute pan, add 2 tbsp oil
• Saute the marinated chicken for 3 minutes stirring often
• Once the chicken is no longer pink.
• Remove from the pan and set aside

Paste

• In the same pan (no need to wash) Add remaining oil
• Saute cardamom, mace, cashew nuts.
• Then, add the ginger, garlic, and sliced tomatoes – saute for 3 minutes
• Blend this to a smooth paste using a hand blender ( or mixer)
• Strain it thru a sieve (this gives that restaurant-quality smooth velvet-like sauce) – (Optional)
• Return it back to the pan
• Turn the heat up and cook for 2 minutes more- cover as the tomatoes mixture will splatter
• Add the chilie powder and tomato paste
• Return the chicken back to the pan, add salt and pepper.
• Add 1/2 cup water. Cover and cook on medium-heat for 10 minutes
• Taste and adjust seasoning.
• Finally, add the cream and butter. Stir until butter is melted
• Serve over white rice, chapati, naan, or roti.

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Nutrition Information

Calories: 422kcal | Carbohydrates: 11g | Protein: 14g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 171mg | Potassium: 481mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1892IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Pin this and other East-Indian Recipes on Pinterest here

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