Secret Restaurant Style Butter Chicken Recipe

Butter Chicken Curry

You can’t beat the taste of Restaurant Style Butter Chicken Recipe. Marination in spices, creamy and rich texture makes it delish. You can serve this family-friendly meal to up to 4 persons with naan or plain rice.

Also Check Other Chicken Recipes

Restaurant Style Butter Chicken

Prep time:
Cook time:
Total time:
Serves: 4


For Chicken Marinade

  • 500g boneless chicken, cut into bite-size pieces
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1/2 tsp Tandoori Masala Powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 4 tbsp yogurt
  • Few drops lemon juice

For Sauce

  • 1/2 cup butter
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 tbsp chopped ginger
  • 2 large tomatoes, quartered
  • 3 tbsp vegetable oil (approximated)

For Finishing

  • 2 bay leaves
  • 2 green cardamom pods
  • 3 cloves
  • 1 tbsp tomato paste
  • Salt to taste
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp red chili powder
  • 1/2 tsp mango powder (Amchur)
  • 1 tsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup whipping cream
  • A pinch of ground fenugreek leaves (Kasoori Methi)
  • 1/2 tsp black pepper
  • 1/2 tsp Garam Masala Powder
  • Coriander leaves, to garnish


  1. Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined
  2. Cover with cling film and store in fridge for at least an hour (more is better).
  3. Melt butter in a large saucepan and add cumin seeds and fry for one minute.
  4. Add onion, ginger and garlic then fry until the onion turns golden brown (5-6 minutes).
  5. Remove onion from butter then puree.
  6. Add tomatoes to the saucepan and sauté for 2-3 minutes.
  7. Remove sauteed tomatoes and puree.
  8. Add vegetable oil to saucepan and turn to high heat.
  9. When hot, add bay leaves, cardamom and cloves and fry for one minute.
  10. Add chicken and marinade and fry for 5-6 minutes until it turns white.
  11. Add onion and tomato purees along with tomato paste to the saucepan.
  12. Simmer on low heat until chicken is tender and fully cooked. Remove whole spices from saucepan.
  13. Add salt, turmeric powder, red chili powder, mango powder, brown sugar and ground cinnamon. Simmer for 15 minutes.
  14. Add whipping cream and simmer for another 5 minutes.
  15. Add Kasoori methi, garam masala and black pepper. Simmer for another 2 minutes.
  16. Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice