Go Back
5 from 3 votes

Restaurant style Butter Chicken

Restaurant style Butter Chicken is popular dish where tandoori chicken pieces are cooked in a onion-tomato based gravy along with fresh cream and spices.
Prep Time2 hrs
Active Time1 hr 15 mins
Course: Side Dish
Cuisine: Indian
Keyword: Chicken Recipes, Restaurant style Recipes
Yield: 2 people
Author: Amrita


  • Pan
  • Wok
  • Grilling Pan
  • Blender
  • Big Strainer


For Marinating Chicken

  • 400 gms Chicken
  • ¼ cup Yogurt
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • ½ teaspoon Turmeric Powder
  • ½ tablespoon Kashmiri Red Chilli Powder
  • 1 teaspoon Refined Oil
  • Salt to taste

For Butter Chicken Gravy or Sauce

  • 5-6 nos Cashew Nuts
  • 2-3 nos Onion, large (sliced)
  • 3-4 nos Tomato, chopped
  • 1 inch Ginger
  • 7-8 pods Garlic
  • ½ cup Fresh Cream
  • 2-3 tablespoon Butter
  • 1 teaspoon Coriander
  • 1 tablespoon Kashmiri Red Chilli Powder
  • 2-3 teaspoon Refined Oil
  • 1 no Bay Leaf
  • 2 nos Green Cardamom
  • 3-4 nos Cloves
  • 5-6 nos Whole Black Peppercorn
  • 1 inch Cinnamon
  • 2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Sugar
  • Salt to taste


Making of Tandoori Chicken on Stove Top

  • Marinate the chicken pieces with yogurt,ginger-garlic paste, turmeric powder, salt, Kashmiri red chilli powder (1/2 tablespoon)and oil (1 teaspoon) for 1-2 hours.
  • Once the chicken is marinated, heat a grill pan and brush with oil.
  • Add the marinated chicken pieces into it and cook well both the sides. Brush the chicken pieces with oil in between.
  • Once the chicken pieces are cooked keep them aside.
  • To give a burnt flavor to the chicken pieces, use a tong to hold the chicken pieces on the flame for few seconds and keep them aside. This step is completely optional.

Making of Butter Chicken Sauce or Gravy

  • Soak the cashew nuts in warm water for 10 to 15 minutes and make a smooth paste.
  • Now heat 1 tablespoon of butter in a pan and add whole spices like (cardamom, cinnamon, cloves, black peppercorn, bay leaf).
  • Next add sliced onions, garlic pods, ginger, and chopped tomatoes. Cook for few minutes.
  • Add ½ tablespoon red chilli powder, cashew paste& salt and cook for few more minutes.
  • Add water and allow to cook for 10 minutes or until the tomatoes are soft.
  • Allow to cool it for some time and blend it in a blender.
  • After blending strain the mixture through a strainer.
  • Now heat the remaining butter in a pan and add coriander powder and remaining red chilli powder. Stir for few seconds.
  • Next add the strained mixture into it.
  • Add fresh cream and mix well.
  • Now balance the sweetness of the gravy by adding sugar or honey. Also adjust the salt.
  • Add already cooked chicken pieces and close the lid of the pan and cook for 7 to 8 minutes
  • Finally, add crushed kasuri methi on top and butter chicken is ready to serve.