Restaurant-Style Butter Chicken Recipe | Easy & Creamy Indian Dish

Learn how to make rich, creamy, and flavorful restaurant-style Butter Chicken at home. Step-by-step guide with ingredients, tips, and serving ideas. Perfect for family dinners!

Restaurant-Style Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is one of the most loved Indian dishes worldwide. With its rich, creamy gravy, tender chicken pieces, and perfect blend of spices, it’s a dish that never fails to impress. Whether you serve it with naan, roti, or steamed basmati rice, this recipe will bring authentic restaurant flavors to your home kitchen.

Ingredients

For Marinating Chicken:

500g boneless chicken (cut into medium pieces)

• ½ cup thick curd (yogurt)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• 1 tsp turmeric powder

• 1 tsp garam masala powder

• Salt to taste

• 1 tbsp lemon juice

For Butter Chicken Gravy:

• 3 tbsp butter

• 1 tbsp oil

• 2 medium onions (finely chopped)

• 3 large tomatoes (pureed)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• ½ tsp turmeric powder

• 1 tsp garam masala

• ½ cup fresh cream

• 1 tbsp kasuri methi (dry fenugreek leaves)

• Salt to taste

• Fresh coriander leaves (for garnish

Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste,  red chili powder, turmeric, garam masala, salt, and lemon juice.

2. Add chicken pieces and coat well.

3. Cover and refrigerate for at least 1 hour (overnight for best results).

Step 2: Cook the Chicken

1. Heat 1 tbsp oil and 1 tbsp butter in a pan.

2. Add marinated chicken and cook until lightly golden.

3. Remove from pan and set aside.

Step 3: Prepare the Gravy

1. In the same pan, add remaining butter.

2. Sauté onions until golden brown.

3. Add ginger-garlic paste and cook until fragrant.

4. Add tomato puree, chili powder, coriander powder, cumin powder, and turmeric. Cook until oil separates.

Step 4: Combine Chicken & Gravy

1. Add cooked chicken pieces into the gravy.

2. Pour in fresh cream and sprinkle garam masala.

3. Crush kasuri methi between your palms and add to the curry.

4. Simmer for 5–7 minutes until flavors blend perfectly.

Serving Suggestions

• Serve hot with butter naan, roti, or steamed basmati rice.

• Garnish with a swirl of cream and fresh coriander leaves.

 Tips for the Best Butter Chicken

Use boneless chicken thighs for juicier texture.

• Marinate overnight for maximum flavor.

• Adjust chili powder for spice preference.

• For a smoky restaurant flavor, add a piece of hot charcoal in a small bowl, place it inside the curry, drizzle with ghee, cover, and rest for 2 minutes before serving.