Treasure the moment, strengthen the bridge, spread your unconditional love, and take the chance to please your family with this easy, creamy homemade Restaurant Style Butter Chicken.
Delightful golden and tender chicken pieces dive into a smooth, creamy sauce with an array of Indian spices and other incredible flavors that will recreate the feeling of restaurant-style butter chicken!
Heavenly Flavored Butter Chicken
Don’t Knock it Before You Try it!
We all know that cheating is bad lol.
But cheat mode in my recipe is way different. It’s simply doing away hard with the hard work and and making an easy recipe!
I called it Cheat Version Restaurant Style Butter Chicken because I omitted the cashews.
Despite the importance of cashews for extra creaminess and rich taste, an easier and quicker version would be to skip adding cashews.
Moreover, the original recipe calls for fresh onions, tomatoes, and cilantro in the sauce, while in my cheat version, no fresh vegetables other than onions are needed.
Now tell me if you are going to make your choice and cheat!
Restaurant Style Butter Chicken, a Festival of Flavors!
Butter chicken, also known as Murgh Makhani or chicken makhani, originated from Northern India.
Nowadays, it is one of the most popular Indian curry dishes recreated around the world to suit different palates!
The experience of skewering yogurt-marinated chicken pieces and immersing them in a flow of butter, cream, and a blend of spices creates a balance of tanginess and a velvety texture that you should never miss!
Stay at Home Tonight for this Butter Chicken!
What Goes Well with Butter Chicken?
If you’re looking for the best sides to serve with butter chicken, then fluffy, garlicky naan bread would be a great choice. It is the most traditional side to serve with any curry dish.
I usually pair it with plain white rice or basmati rice. I think it is the perfect accompaniment to this butter chicken dish.
Also you can serve it with couscous, the staple food throughout North Africa made out of semolina or granules of durum wheat.
Besides couscous, any type of grain, like bulgur or quinoa, works well with this incredible dish.
Once you give this Restaurant style butter chicken recipe a try, you’ll never get your dinner outside!
Fluffy Jasmine Rice to Serve with This Amazing Butter Chicken
After washing the rice with cold water to release the starches, cover with cold water and let it soak for 20-30 minutes.
Once soaked, strain and discard the water. Heat up some oil then add the strained rice and salt and mix well with the oil to make sure each grain is coated.
Finally, add the hot water. Make sure the rice is even all around the pot. Let it boil on high until the water level decreases and touches the surface of the rice, which takes about 3–5 minutes.
Once boiled, cover tightly, reduce the heat to low, and let it cook for another 15-20 minutes. Once done, let it sit and steam for another 5 minutes off the heat before fluffing with a fork.
Frequently Asked Questions
Feel free to use oil or ghee and the flavor will remain incredible.
You can use heavy cream and enjoy the taste!
Just put the butter chicken leftovers in an airtight container and store them in the refrigerator for up to 3–4 days.
Don’t worry, you can reheat it easily in the microwave or in a frying pan.
Here Are Some Tips for the Best Homemade Restaurant Style Butter Chicken
If you’re looking for full-flavored butter chicken, use fresh tomatoes instead of tomato paste.
The longer it is marinated, the more tender your chicken will be.
Make sure there is no excess water in your chicken before marinating.
Don’t marinate the chicken for more than 24 hours; otherwise, it could turn mushy!
For lighter version, decrease the amount of cream and use less butter or replace it with ghee.
Adding the cream at the end of cooking retains the wonderful richness you’re looking for!
Pay attention not to cook longer after adding cream.
If you’re going to make the authentic recipe with cashews, make sure to prepare the cashew paste in a separate pot.
Keep in mind that you can adjust the amount of spice as needed to get the ideal recipe for the whole family.
If your curry isn’t the traditional orange color, you can add red food coloring or tomato puree.
You can reserve any leftover marinade to add to the butter chicken sauce later.
An Easy Dinner for the Whole Family
Ingredients for Restaurant Style Butter Chicken
For the Marinade
Chicken breasts or thighs: You can use boneless, skinless chicken breasts or chicken thighs taken from the chest.
Yogurt: It is the king of marinade sauce aside with the spices used. Yogurt contains calcium and lactic acid which break the protein in the chicken and gently tenderize it.
Ginger paste or fresh ginger: Use ginger to bring a nice peppery, warm flavor to your chicken.
Garlic paste or fresh garlic: It adds a lot of flavor to the marinade.
Coriander powder: This is an essential ingredient of many curries and gravies as it has a mild aroma that instigates the appetite.
Spices: Adding garam masala, curry powder, red chili powder, garlic powder, black pepper, onion powder, turmeric and salt will surely enhance the flavor.
Oil: Use olive oil to add richness and slight acidity to your marinade.
Always remember these 5 key elements for a good marinade: acid, fat, salt, flavors, and time.
For the Creamy Sauce
Don’t be surprised, you’ll need onion, garlic paste or fresh garlic, ginger paste or fresh ginger and tomato paste for the slightly sweet sauce taste.
Butter: Butter adds richness and balances the flavors.
coconut cream (or thick coconut milk) and heavy cream: It’s the thickener secret you’re looking for.
Spices: Use Chicken bullion, fenugreek powder, garam masala, red chili powder, coriander powder and curry powder and get the perfectly spiced dish.
Here’s How You’ll Make the Best Homemade Restaurant Style Butter Chicken
First of all, cut the chicken into 1-inch cubes. Then put the chicken pieces in a big bowl, add the marinade ingredients, and mix well. Marinate the chicken in the fridge for at least 1 hour.
Now, heat butter in a pot and add finely diced onions. Let it cook and caramelize on medium heat. This should take about 5–10 minutes or so.
After that, add the garlic and ginger paste and sauté for 2 minutes. Once caramelized, transfer to a food processor and process until fine, or use an immersion blender.
Next, add the spices, coconut cream, heavy cream and the tomato paste and mix.
In a separate pot, cook the chicken until all the moisture evaporates, for about 15 minutes.
Finally, add to the sauce and let it boil. Then cover and let it cook for another 10 minutes.
Restaurant Style Butter Chicken
- Food processor
For The Chicken
- 2 pounds chicken breast or thighs
For The Chicken Marinade
- ¼ cup yogurt
- 1½ tablespoons ginger paste or fresh ginger
- 1½ tablespoons garlic paste or fresh garlic
- ½ teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 3 tablespoons olive oil
- ½ teaspoon red chili powder (or more can be spicy)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
For The Creamy Sauce
- 1 small yellow onion
- 1 tablespoon garlic paste or fresh garlic
- 1 tablespoon ginger paste or fresh ginger
- 3 tablespoons butter
- 1 can coconut cream (or thick coconut milk)
- 2¼ cups heavy cream
- ½ cup tomato paste
- 1 tablespoon chicken bouillon (or to taste)
- ⅛ teaspoon fenugreek powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- ¼ teaspoon coriander powder
- 1 teaspoon curry powder
- ½ teaspoon salt or to taste
- Cut chicken into 1 inch cubes. Then put it in a big bowl and add the marinade ingredients and mix well. Marinate in the fridge for at least 1 hour.
- Heat the butter in a pot and add finely diced onions. Let it cook and caramelize on medium heat. This should take about 5-10 minutes or so.
- Add the garlic and ginger paste and sauté for 2 minutes. Once caramelized, transfer to a food processor and process until fine (or use an immersion blender).
- Add the spices, coconut cream, heavy cream, and tomato paste, and mix.
- In a separate pot, cook the chicken until all the moisture evaporates, for about 15 minutes.
- Add to the sauce and let it boil. Then cover and let it cook for another 10 minutes.
- If you’re looking for full-flavored butter chicken, use fresh tomatoes instead of tomato paste.
- For a lighter version, decrease the amount of cream and use less butter or replace it with ghee.
- Adding the cream at the end of cooking retains the enormous wonderful richness you’re looking for!
- If your curry isn’t that traditional orange color, you can add red food coloring or tomato puree.