The ONLY Butter Chicken Recipe You Need! | Restaurant-Style Butter Chicken

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas provide plant-based protein alternatives.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a more accessible spice blend.

Cut 2 chicken breasts into thin slices (approximately 500 g).

Marinate the chicken with 1 teaspoon ginger paste, 1/2 tablespoon garlic paste, 1/4 cup thick yogurt, 1 tablespoon Kashmir chili powder, 1/2 teaspoon cumin powder, 1/2 tablespoon coriander powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1 teaspoon ammur powder, 1 tablespoon freshly squeezed lemon juice, 1/2 tablespoon oil, and salt to taste. Mix well to coat the chicken and let it marinate for at least 30 minutes.

In a heated heavy bottom pot, add 2 tablespoons of butter and 2 tablespoons of oil. Once melted, toss in 3 Kashmir chilies and sauté briefly.

Add 1 finely sliced large onion and sauté until translucent.

Add 1/2 tablespoon ginger paste and 1 tablespoon garlic paste. Sauté until the ginger and garlic lose their raw flavor and the onions turn light golden.

Add 2 tablespoons Kashmir chili powder, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1/2 teaspoon turmeric powder, and 1 teaspoon garam masala. Sauté for a little while.

Add 6-7 coarsely chopped tomatoes, 30 kaju nuts (approximately 50 g), 1 tablespoon lemon juice, 1 tablespoon sugar, and 1 teaspoon salt. Mix well.

Pour in 1/4 cup of water, cover, and cook until the tomatoes are soft (about 12 minutes), stirring occasionally.

Remove from heat and allow the sauce to cool before blending.

In a heated skillet on medium heat, add 1/2 tablespoon of butter and 2 tablespoons of oil. Once melted, add the marinated chicken in two batches to avoid overcrowding.

Cook the chicken for about 10 minutes, turning to cook both sides. Remove the cooked chicken and set aside.

Blend the cooled sauce mixture until smooth, adding water as needed for consistency. Pass the sauce through a sieve for a silky texture, discarding any solids.

In a heated pot, add 1/2 tablespoon of butter and 2 tablespoons of oil. Once melted, add 1 chopped green chili and 1 tablespoon Kashmiri chili powder. Mix briefly to warm the spices.

Add the blended sauce to the pot along with 2 cups of water. Stir and allow to simmer.

Cut the cooked chicken into smaller pieces and add to the simmering sauce.

Add 1 teaspoon kasuri methi (crushed between palms) and 1 teaspoon garam masala. Mix well and taste, adjusting salt and sugar as needed.

Finish by adding 1 tablespoon of butter and 1/4 cup of fresh cream. Stir in finely chopped cilantro or coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens