Name: Easy Butter Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 500 grams 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; 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; 10 Cashew nuts; 2 Cardamom pods; 1 Garlic (sliced); 1 inch Ginger (sliced); 2 Mace (dried); 2 large Tomato (roughly chopped)

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.

How to make Indian chicken with butter and tomatoes — Restaurant Style Chicken in butter and Tomato gravy

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.

Chicken Moile

Easy Butter Chicken

5 from 1 vote

Print Pin Rate

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 teaspoon Cayenne Hot chilie powder (optional)
2 tablespoon Tomato paste
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup Fresh cream (25% fat or more)
2 tbsp Butter

Marinade

½ tablespoon Ginger paste
½ tablespoon Garlic paste
1 tablespoon Coriander powder
1 teaspoon Cumin powder
½ tsp Turmeric powder
1 tbsp Chili powder or paprika (sweet or spicy)
½ teaspoon Fenugreek leaves dry (optional)
¼ teaspoon Salt
¼ teaspoon 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 tablespoon 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 ½ 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

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

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