Restaurant-Style Butter Chicken

A takeout classic.

2-4 servings
1 hour
Ethan Chlebowski

Ingredients

Marinated chicken

  • Chicken Thighs, cubed
    ~300 g~3/4 lb
  • Yogurt, plain
    30 g2 spoonfuls
  • Salt
    4 ga sprinkle
  • Chili Powder
    2 ga sprinkle
  • Cumin
    2 ga sprinkle
  • Garam Masala
    2 ga sprinkle
  • Garlic, minced
    2 cloves
  • Fresh ginger, minced
    1/2" knob
  • Lime juice
    1/2 lime
  • Cooking oil
    5 ga drizzle

Curry gravy

  • Cooking oil, or butter
    28 g2 spoonfuls
  • Tomatoes, chopped
    400 g
  • Cashews
    50 g
  • Garlic, minced
    1 clove
  • Fresh ginger, minced
    1/2" knob
  • Onions, diced
    1/4 onion
  • Chili Powder
    4 ga sprinkle
  • Garam Masala
    2 ga sprinkle
  • Sugar, optional
    2 ga sprinkle
  • Turmeric powder
    1 ga sprinkle
  • Salt
    to taste
  • Water, to adjust sauce
    as needed
  • Heavy cream
    45 g
  • Butter
    28 g
  • Fenugreek leaves, crushed
    2 ga sprinkle

For serving

  • Basmati Rice, cooked
  • Naan
  • Cilantro
    for garnish

Method

Step 1: Marinate the chicken

After chopping the chicken thighs into cubes, add them to a bowl with the chili powder, ground cumin, garam masala powder, salt, crushed garlic, ginger, lime, and yogurt.

Mix to combine and set aside for 15 minutes to let .

Step 2: Sear the chicken

When ready to cook, set a cast iron on medium-high heat, add a light drizzle of oil. the chicken pieces until and cooked through.

Remove them from the pan and set aside.

Step 3: Start the gravy

Set a fresh pan over medium heat. Once hot, add the cooking oil or butter, and the onions. for 2-3 minutes.

Add the tomatoes, cashews, garlic, ginger, garam masala, chili powder, a small pinch of salt, and a sprinkle of turmeric. Let it for 10 minutes, stirring occasionally.

Add some water to thin the mixture, enough to blend well in the next step, (about a cup). Stir to combine.

Step 4: Blend & simmer

Pour the sauce into a food processor or blender and pulse until completely smooth. Over the pan, pour and push the sauce through a metal strainer back to the pan.

Turn the heat on medium. Add the butter, heavy cream, and cooked chicken. Stir the sauce and let until it thickens to your liking, usually about 6-10 minutes.

Step 5: Finish & serve

Crush the fenugreek leaves (kasoor methi) between your hands and sprinkle a pinch over top of the sauce.

Turn off the heat. Taste and adjust as needed with salt, spices, or a bit more butter for texture.

Serve the butter chicken with rice, naan, or vegetables. Garnish with cilantro, and optionally, an extra drizzle of heavy cream.

“This recipe was originally part of my "restaurant vs. low cal" recipe series.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories1311
71g
86g
65g

Show macros split into…

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Recommended: 3 servings

FAQ

What if I can't find garam masala?

Garam masala is usually available in most spice aisles. If you can't find it, you can use curry powder as a substitute.

What if I can't find fenugreek leaves (kasoor methi)?

These can be ordered online or found in most Asian supermarkets. They add an herbaceous to the final dish if you can get them. You can make the dish without them. Either omit them completely or garnish with extra cilantro for freshness.