A Step-By-Step Guide for Making Restaurant Style Butter Chicken at Home

Restaurant style Butter Chicken is what everyone loves to have for a lovely afternoon brunch or supper, but because it is not always feasible to buy or order food, we prefer to cook or replicate it at home with our own hands and all the love. This delectable dish is made by marinating small pieces of chicken in a fragrant mixture of ginger, garlic, and a variety of curry spices, then simmering them in a rich, creamy tomato and butter sauce.

For anyone who hasn't tasted Indian Butter Chicken curry before, there's something about the jumble of unusual ingredients and the dramatic stimulating fragrances that makes it novel and mouth-watering.

Butter chicken, often known as "murgh makhani," is one of the many curry-based Indian cuisines available. While it is frequently served all over the world, there are slight differences in flavour and preparation methods depending on the country in which you consume it.

This delectable dish is made by marinating small pieces of chicken in a fragrant mixture of ginger, garlic, and a variety of curry spices, then simmering them in a rich, creamy tomato and butter sauce. We've curated the easiest yet most delectable restaurant style butter chicken recipe for you to prepare at home, along with step-by-step directions.

A Step-By-Step Guide for Making Restaurant Style Butter Chicken at Home:

Preparation Time: 20 minutes, Cooking Time: 30 minutes, Servings For 4 People

Ingredients:

1. 1.5 kg- Chicken ( boneless).
2. 1/ 2 cup- Plain yogurt or greek yogurt
3. 1 tbsp- Ginger paste.
4. 1 tbsp- Garlic paste.
5. 2 tbsp- Kashmiri red chilly powder.
6. 1 tbsp-  Coriander powder
7. 1 tsp- Turmeric powder.
8. 1 tbsp- Garam masala powder.
9. Salt to taste.
10. 2 tbsp-  Refined oil.
11. 4 tbsp- Butter.
12. 9 to 10 pieces- Garlic cloves.
13. 1 inch- Cinnamon.
14. 3 -Cardamom.
15. 4- Cloves.
16. 2-Kashmiri red chilly
17. 2.5 cups -Onion roughly chopped.
18. 4 to 5- Tomato chopped.
19. 1/ 2 cup- Cashew.
20. 2 tbsp- Tomato ketchup.
21. 2 tbsp- Tomato puree
22. 1 tsp- Kasuri methi crushed.
23. 2 tbsp- Fresh cream.

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More About The Ingredients: 

• Chicken: Boneless chicken adds flavour to the curry and is a good choice for this recipe.
• Ingredients for the marinade: This recipe calls for the chicken to be marinated for an hour in a mixture of lime juice, ginger-garlic paste, and red chilli powder, with the chicken being left to soak up the flavours. To taste, increase or decrease the amount of red chilli powder. Because the chicken has been marinated in red chilli powder, we add green chilies to make the dish spicy, but you can leave them out if you prefer it to be less spicy.
• Spice Mix: For spice powders, I used coriander, turmeric, cumin powder, and fennel powder, and for whole spices, I used cloves, cinnamon, cardamom, and black peppercorns.
• Oil:  Any vegetable oil can be used to make the curry. Ghee or mustard oil can also be used.
• Butter:  This gives the gravy a really aromatic flavour as well as a rich flavour, so it's a must-have in this recipe.
• Fresh Cream: The thick cream guarantees that all of the spices are combined with the protein found in Greek yoghurt.
• Tomato Puree: To create a really good natural orange hue, add tomato ketchup and tomato puree to the gravy.
• Crushed Kasuri Methi: Kasuri methi is a must-have ingredient that can't be replaced.

Recipe for making Restaurant Style Butter Chicken:

Step 1: Take medium-sized boneless chicken pieces for marination. They should be completely cleaned. Toss all of the chicken pieces into a bowl. Add the hanging curd, ginger, and garlic paste, Kashmiri red chilly powder, coriander powder, turmeric powder, garam masala powder, and salt to taste. Everything should be nicely marinated. Cover the chicken for 30 minutes after marinating.

Step 2: Maintain a medium heat setting and add add 2 tbsp refined oil and add 2 tbsp of butter. Garlic cloves, cinnamon, cardamom, and cloves, as well as Kashmiri dry red chillies, should be added. After 1 minute of frying, add the chopped onion and cook till transparent.

Step 3: Toss in the chopped tomatoes and cashews. Continue to mix. Cover it for 15 minutes on a low medium burner. In the interim, check in. After 15 minutes, remove the lid. Remove the pan from the heat. Allow it to cool completely before blending.

Step 4: Place a pan on medium heat. Heat the oil and fry the marinated chicken pieces all at once. Fry one side of the chicken pieces, then flip them over and fry the other side. Remove and set aside all of the chicken pieces.

Step 5: After the onion-cashew mixture has cooled, puree it in a blender to form a smooth paste.

Step 6:  Heat 1 tablespoon melted butter in the pan and add the onion and cashew mixture. The Kashmiri red chilli powder, tomato ketchup, and tomato puree are added last. Mix everything together well.

Step 7: Add two cups of lukewarm water to the mixture. Cook the gravy for 10 minutes at a low medium temperature, covered. In the interim, check in. After 10 minutes, open and mix.

Step 8: In a separate bowl, combine the chicken pieces and the gravy. Everything should be well combined. Continue to mix. Cook for 10 minutes at low heat.

Step 9: After 10 minutes, remove the lid. Crush the Kasuri methi and stir in the fresh cream. The restaurant style butter chicken is almost ready to eat.

With any bread and zeera rice or normal rice, you can offer this restaurant style butter chicken dish for lunch, dinner, or even a slow weekend brunch. Furthermore, the gravy complements the juicy and supple chicken portions. In a nutshell, it is both healthy and satisfying.

All images used are from Canva. Recipes are from our mothers, aunts, chefs and friends.

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