Butter Chicken Recipe, Restaurant Style! Make this restaurant-style Butter Chicken right in your own kitchen! In this post, I’m also sharing my tips for getting that perfect creamy, rich, and flavorful Butter Chicken at home — inspired by the techniques of my favourite Chef Sanjeev Kapoor.
This recipe also gives you:
✔️ Soft, melt-in-your-mouth chicken
✔️ A silky smooth gravy
✔️ Balanced flavours — creamy, buttery and mildly spiced
✔️ Tips to make it taste just like your favourite restaurant
Whether you’re a beginner or a pro, this easy Butter Chicken Restaurant Style recipe is simple, delicious, and guaranteed to impress your family. Watch the video on How to Make Butter Chicken, with step-by-step instructions, and then let me have your feedback.
Table of Contents
Butter Chicken Recipe Ingredients
Chicken Marination
- Chicken – 600 g
- Salt – ½ tbsp
- Kashmiri red chilli powder – 1 tbsp
- Ginger-garlic paste – 1 tbsp
- Mustard oil – 1 tbsp
- Cumin powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam masala powder – ½ tsp
- Yogurt/curd – 2 tbsp
- Juice of ½ a sour lime
Makhani Gravy Base
- Oil – as needed
- Onion – 1, sliced
- Tomatoes – 3, sliced
- Cashew nuts – 8 to 10
- Melon seeds – 1 tbsp
- Coriander leaves with the stem
- Whole spices:
- Cinnamon – 1 inch
- Mace – 1 small piece
- Green cardamom – 4
- Cloves – 4
- Black cardamom – 1
- Bay leaf – 1
Butter Chicken Gravy Ingredients
- Butter – 2 tbsp
- Oil – 1 tbsp
- Ginger-garlic paste – 1 tbsp
- Kashmiri red chilli powder – 1 tbsp
- Prepared makhani gravy
- Cumin powder – 1 tsp
- Turmeric powder – ¼ tsp
- Fresh cream – ½ cup
- Kasuri methi (roasted & crushed) – 1 tbsp
Step-by-Step Method – Butter Chicken Recipe, Restaurant Style
Step I. Marinate the chicken (minimum 30 minutes; best 2–4 hours)
- Cut 600 g chicken into bite-sized pieces (if using bone-in, make sure pieces are even).
- In a bowl, besides the chicken, add: ½ tbsp salt, 1 tbsp Kashmiri red chilli powder, 1 tbsp ginger-garlic paste, 1 tbsp mustard oil, 1 tsp cumin powder, ¼ tsp turmeric, ½ tsp garam masala, 2 tbsp yogurt, juice of ½ sour lime.
- Mix well so every piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for the best flavour. If you can overnight, even better.
Step II. Prepare the makhani gravy base
- Heat 2 tbsp oil (or oil as needed) in a pan on medium heat. Then add the whole spices: 1 inch cinnamon, a small piece of mace, 4 green cardamoms, 4 cloves, 1 black cardamom, 1 bay leaf. Sauté for 30–40 seconds until fragrant.
- Add 1 sliced onion and cook on medium-low until translucent.
- Add 3 sliced tomatoes, 8–10 cashew nuts, 1 tbsp melon seeds (if using raw), and coriander leaves along with the stem. Sauté them lightly in the pan for 1–2 minutes so as to take away rawness. Then add a cup of water, cover, and cook for 10 minutes.
- Turn off the heat and let the mixture cool slightly. Next, blend the whole mixture (onion, tomatoes, cashews, melon seeds, and spices) to a smooth purée. If needed, add a little water while blending to reach a smooth, thick consistency. This is your makhani gravy.
Tip: For an extra-smooth gravy, strain the blended purée through a fine sieve.
Step III. Cook the marinated chicken
- In a heavy pan or skillet, heat 1 tbsp oil and then add the marinated chicken pieces in a single layer. Do this in batches if your pan is small to avoid overcrowding.
- Cook on medium-high for 6–8 minutes, turning occasionally, until the chicken is browned and mostly cooked through. (If using bone-in chicken, cook a little longer until juices run clear.)
- Remove chicken and set aside. Reserve any browned bits as they add flavour to the gravy.
Alternative: Grill or broil the marinated chicken for a slight char — this adds a smoky, restaurant-style touch.
Preparing the Butter Chicken Restaurant Style
Step IV. Prepare the butter chicken
- In a pan, melt 2 tbsp butter with 1 tbsp oil (butter adds richness and also prevents burning).
- Add 1 tbsp ginger-garlic paste and sauté for 30–40 seconds until the raw smell disappears.
- Add 1 tbsp Kashmiri red chilli powder, 1 tsp cumin powder, and ¼ tsp turmeric. Stir quickly for 10–15 seconds to toast the spices (don’t burn).
- Pour in the prepared makhani gravy (adjust quantity to get desired consistency — usually 1.5 to 2 cups of gravy works). Bring the mixture to a gentle simmer.
- Add the browned chicken pieces to the gravy and stir to combine. Simmer on low for 8–10 minutes so the chicken finishes cooking and so the flavours meld. If the gravy is too thick, add 2–4 tbsp water to adjust.
Step V. Finish with fresh cream & kasuri methi
- Turn off the heat or reduce it to the lowest flame. Stir in ½ cup fresh cream slowly — taste as you go for richness.
- Finally, crush 1 tbsp roasted kasuri methi between your palms and sprinkle it into the gravy. Stir gently.
- Check seasoning and add salt if needed. If you want extra butteriness, add another 1 tbsp of butter on top before serving.
- Let the curry rest for 2 minutes (off the heat) before serving. This helps the cream settle and also the aromas develop.
Serving Suggestions
Serve Restaurant Style Butter Chicken hot with naan, roomali roti, or steamed basmati rice.
Garnish with a drizzle of fresh cream and a sprinkle of chopped coriander (optional).
Other Chicken Recipes You May Also Like
Chicken Frithad| East Indian Chicken Curry
Chicken Moile East Indian Recipe
Printable Recipe Card
Butter Chicken Recipe – Perfect Restaurant-Style Butter Chicken at Home
Butter Chicken Restaurant Style Recipe is creamy, and flavourful and you can make it easily at home.
Ingredients
For the Marination
- 600 gms Chicken
- ½ tbsp Salt
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp Ginger-garlic paste
- 1 tbsp Mustard oil (optional, use any oil of your choice)
- 1 tsp Cumin powder
- ¼ tsp Turmeric powder
- ½ tsp Garam masala powder
- 2 tbsp Yogurt/curd
- Juice of ½ a sour lime
For the Makhani Gravy
- 1 tbsp Oil
- 1 medium Onion sliced
- 3 medium Tomatoes sliced
- 8 to 10 Cashew nuts
- 1 tbsp Melon seeds
- Coriander leaves with stem
Whole spices
- Cinnamon – 1 inch
- Mace – 1 small piece
- Green cardamom – 4
- Cloves – 4
- Black cardamom – 1
- Bay leaf – 1
For the Butter Chicken
- 2 tbsp Butter
- 1 tbsp Oil
- 1 tbsp Ginger-garlic paste
- 1 tbsp Kashmiri red chilli powder
- Prepared makhani gravy
- 1 tsp Cumin powder
- ¼ tsp Turmeric powder
- ½ cup Fresh cream
- 1 tbsp Kasuri methi roasted & crushed
Instructions
Step I. Marinate the Chicken
- Cut 600 gms of chicken into bite-size even pieces
- In a bowl, add the chicken: ½ tbsp salt, 1 tbsp Kashmiri red chilli powder, 1 tbsp ginger-garlic paste, 1 tbsp mustard oil, 1 tsp cumin powder, ¼ tsp turmeric, ½ tsp garam masala, 2 tbsp yogurt, juice of ½ sour lime.
- Mix well so every piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for the best flavour.
Step II. Prepare the makhani gravy base
- Heat 2 tbsp oil (or oil as needed) in a pan on medium heat. Add the whole spices: 1 inch cinnamon, a small piece of mace, 4 green cardamoms, 4 cloves, 1 black cardamom, 1 bay leaf. Sauté for 30–40 seconds until fragrant.
- Add 1 sliced onion and cook on medium-low until translucent.
- Add 3 sliced tomatoes, 8–10 cashew nuts, 1 tbsp melon seeds (if using raw), and coriander leaves along with the stem. Sauté them lightly in the pan for 1–2 minutes to take away rawness. Then add a cup of water, cover, and cook for 10 minutes.
- Turn off the heat and let the mixture cool slightly. Blend the whole mixture (onion, tomatoes, cashews, melon seeds, and spices) to a smooth purée. If needed, add a little water while blending to reach a smooth, thick consistency. This is your makhani gravy.
Step III. Cook the marinated chicken
- In a heavy pan or skillet, heat 1 tbsp oil + 1 tbsp mustard oil (optional) or use oil only. Add the marinated chicken pieces in a single layer (
- Cook on medium-high for 6–8 minutes, turning occasionally, until the chicken is browned and mostly cooked through. (If using bone-in chicken, cook a little longer until juices run clear.)
- Remove chicken and set aside. Reserve any browned bits — they add flavour to the gravy.
Step IV. Prepare the butter chicken
- In a pan, melt 2 tbsp butter with 1 tbsp oil (butter adds richness and prevents burning).
- Add 1 tbsp ginger-garlic paste and sauté for 30–40 seconds until the raw smell disappears.
- Add 1 tbsp Kashmiri red chilli powder, 1 tsp cumin powder, and ¼ tsp turmeric. Stir quickly for 10–15 seconds to toast the spices (don’t burn).
- Pour in the prepared makhani gravy (adjust quantity to get desired consistency — usually 1.5 to 2 cups of gravy works). Bring to a gentle simmer.
- Add the browned chicken pieces to the gravy. Stir to combine. Simmer on low for 8–10 minutes so the chicken finishes cooking and so the flavours meld. If the gravy is too thick, add 2–4 tbsp water to adjust.
Step V. Finish with fresh cream & kasuri methi
- Turn off the heat or reduce it to the lowest flame. Stir in ½ cup fresh cream slowly — taste as you go for richness.
- Crush 1 tbsp roasted kasuri methi between your palms and sprinkle it into the gravy. Stir gently.
- Check seasoning and add salt if needed. If you want extra butteriness, add another 1 tbsp of butter on top before serving.
- Let the curry rest for 2 minutes (off the heat) — this helps the cream settle and the aromas to develop.
Notes
Tips for restaurant-style Butter Chicken at home:
- For an extra-smooth gravy, strain the blended purée through a fine sieve.
- Marinate chicken overnight for the best results.
- Grill or broil the marinated chicken for a slight char — this adds a smoky, restaurant-style touch.
- Fry the chicken in batches if your pan is small.
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