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Restaurant-Style Butter Chicken

A close-up view of rich, creamy butter chicken in a black skillet, garnished with fresh cilantro.
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A creamy and flavorful butter chicken recipe that brings the taste of your favorite Indian restaurant to your home kitchen. Perfect for a cozy weeknight meal or a special date night.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt to taste
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon fenugreek leaves (kasoori methi), crushed (optional)
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice and naan, for serving

Instructions

  1. In a bowl, combine chicken pieces with yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, paprika, turmeric, cayenne pepper (if using), and salt. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened and lightly browned, about 8-10 minutes.
  3. Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
  4. Stir in the crushed tomatoes, heavy cream, sugar, and fenugreek leaves (if using). Bring the sauce to a simmer.
  5. Add the marinated chicken to the simmering sauce. Stir to combine.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally.
  7. Taste and adjust seasoning if needed.
  8. Garnish with fresh cilantro. Serve hot with basmati rice and naan.

Notes

  • For a richer flavor, you can grill or pan-sear the marinated chicken before adding it to the sauce.
  • If you don’t have fenugreek leaves, you can omit them, but they add a unique aroma and flavor.
  • Adjust the cayenne pepper to your preferred level of spice.
  • This dish pairs wonderfully with a simple side of cucumber raita.

Nutrition

Find it online: https://cutcooktaste.com/butter-chicken-restaurant-style-creamy-curry/