🍛 Restaurant-Style Butter Chicken

Rich, creamy, and packed with authentic North Indian flavours—perfect for a comforting dinner at home.

⏱ Prep Time

20 minutes (plus 1 hour marination)

🍽 Serves

4 People

🛒 Ingredients

For the Chicken

• 500 g Boneless Chicken
• ½ cup Fresh Curd
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Kashmiri Red Chilli Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1 tbsp Lemon Juice
• 1 tbsp Oil
• Salt to taste

For the Butter Gravy

• 2 tbsp Butter
• 1 tbsp Oil
• 2 Medium Onions, chopped
• 4 Medium Tomatoes, chopped
• 10 Cashews
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• ½ tsp Cumin Powder
• 1 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed)
• ½ cup Fresh Cream
• Salt to taste
• Fresh Coriander for garnish

👨‍🍳 Method

Step 1 – Marinate

Mix the chicken with curd, ginger-garlic paste, spices, lemon juice, oil, and salt. Marinate for at least 1 hour (overnight for the best flavour).

Step 2 – Cook the Chicken

Grill, roast, air fry, or pan-sear the chicken until lightly charred and almost cooked through. Keep aside.

Step 3 – Make the Gravy

Heat butter and oil in a pan. Sauté the onions until soft. Add ginger-garlic paste, tomatoes, and cashews. Cook until the tomatoes break down completely.

Blend the mixture into a smooth puree and strain for a silky restaurant-style texture.

Step 4 – Finish the Curry

Return the puree to the pan and cook for 5 minutes. Add the chilli powder, coriander powder, cumin powder, and salt.

Add the cooked chicken and simmer for another 5–7 minutes.

Stir in the fresh cream, garam masala, and crushed kasuri methi. Simmer for 2 more minutes.

🍽 Serving Suggestion

Serve hot with buttery naan, tandoori roti, jeera rice, or steamed basmati rice. Finish with a swirl of cream and fresh coriander for the perfect restaurant-style presentation.

❤️ Aamghar Tip

For the freshest taste, choose farm-fresh tomatoes, onions, ginger, garlic, coriander, and cream from Aamghar. Fresh ingredients make all the difference.

🍛 Restaurant-Style Butter Chicken Rich, creamy, and packed with authentic North Indian flavours—perfect for a comforting dinner at home. ⏱ Prep Time 20 minutes (plus 1 hour marination) 🍽 Serves 4 People 🛒 Ingredients For the Chicken 500 g Boneless Chicken ½ cup Fresh Curd 1 tbsp Ginger-Garlic Paste 1 tsp Kashmiri Red Chilli Powder ½ tsp Turmeric Powder 1 tsp Coriander Powder ½ tsp Garam Masala 1 tbsp Lemon Juice 1 tbsp Oil Salt to taste For the Butter Gravy 2 tbsp Butter 1 tbsp Oil 2 Medium Onions, chopped 4 Medium Tomatoes, chopped 10 Cashews 1 tbsp Ginger-Garlic Paste 1 tsp Kashmiri Red Chilli Powder 1 tsp Coriander Powder ½ tsp Cumin Powder 1 tsp Garam Masala 1 tsp Kasuri Methi (crushed) ½ cup Fresh Cream Salt to taste Fresh Coriander for garnish 👨‍🍳 Method Step 1 – Marinate Mix the chicken with curd, ginger-garlic paste, spices, lemon juice, oil, and salt. Marinate for at least 1 hour (overnight for the best flavour). Step 2 – Cook the Chicken Grill, roast, air fry, or pan-sear the chicken until lightly charred and almost cooked through. Keep aside. Step 3 – Make the Gravy Heat butter and oil in a pan. Sauté the onions until soft. Add ginger-garlic paste, tomatoes, and cashews. Cook until the tomatoes break down completely. Blend the mixture into a smooth puree and strain for a silky restaurant-style texture. Step 4 – Finish the Curry Return the puree to the pan and cook for 5 minutes. Add the chilli powder, coriander powder, cumin powder, and salt. Add the cooked chicken and simmer for another 5–7 minutes. Stir in the fresh cream, garam masala, and crushed kasuri methi. Simmer for 2 more minutes. 🍽 Serving Suggestion Serve hot with buttery naan, tandoori roti, jeera rice, or steamed basmati rice. Finish with a swirl of cream and fresh coriander for the perfect restaurant-style presentation. ❤️ Aamghar Tip For the freshest taste, choose farm-fresh tomatoes, onions, ginger, garlic, coriander, and cream from Aamghar. Fresh ingredients make all the difference.