Restaurant-Style Butter Chicken
Recreating the takeout classic at home.
By Ethan ChlebowskiThis recipe was originally part of my "restaurant vs. low cal" recipe series. If you're looking for the lower-calorie version of the recipe, you can find that here.
Ethan Chlebowski
Ingredients
Marinated chicken
- chicken thighs, cubed~300 g~3/4 lb
- yogurt, plain30 g2 spoonfuls
- salt4 ga sprinkle
- chili powder2 ga sprinkle
- cumin2 ga sprinkle
- garam masala2 ga sprinkle
- garlic, minced2 cloves
- fresh ginger, minced1/2" knob
- lime juice1/2 lime
- cooking oil5 ga drizzle
Curry gravy
- cooking oil, or butter28 g2 spoonfuls
- tomatoes, chopped400 g
- cashews50 g
- garlic, minced1 clove
- fresh ginger, minced1/2" knob
- onions, diced1/4 onion
- chili powder4 ga sprinkle
- garam masala2 ga sprinkle
- sugar, optional2 ga sprinkle
- turmeric powder1 ga sprinkle
- saltto taste
- water, to adjust sauceas needed
- heavy cream45 g
- butter28 g
- fenugreek leaves, crushed2 ga sprinkle
For serving
- basmati rice, cooked
- naan
- cilantrofor 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 simmer 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.
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