Delicious Recipes

Butter Chicken Restaurant Style – How to Make Rich, Creamy and Authentic Chicken Makhani 

BY alihosting55@gmail.com
June 9, 2025
☕ 10 MIN READ
Difficulty Intermediate
Prep Time 20 Mins
Yields 4 Servings

Butter Chicken, also known as Chicken Makhani, is one of the most popular Indian and Pakistani restaurant dishes in the world. It is famous for its rich, creamy, slightly sweet tomato-based gravy combined with tender, juicy chicken pieces. The dish has a luxurious texture and a balanced flavor that makes it a favorite for both casual dinners and special occasions.

The good news is that you don’t need a restaurant to enjoy this dish. With the right ingredients and simple techniques, you can easily recreate restaurant-style Butter Chicken at home. This recipe focuses on achieving that smooth, silky gravy and perfectly cooked chicken that makes the dish so irresistible.

What Makes Restaurant-Style Butter Chicken Special?

Restaurant-style Butter Chicken is different from regular home versions because of its smooth texture, balanced spices, and creamy finish. The chicken is usually marinated in yogurt and spices, then grilled or pan-cooked before being added to a rich tomato-butter-cream sauce.

The signature taste comes from the combination of butter, cream, tomatoes, and aromatic spices like garam masala, cumin, and kasuri methi (dried fenugreek leaves). The result is a mildly spiced, slightly sweet, and extremely creamy curry that pairs perfectly with naan or rice.

Ingredients for Butter Chicken

To make authentic restaurant-style Butter Chicken at home, you will need two parts: marination and gravy.

For Chicken Marinade:

  • Chicken (500–700g, boneless or bone-in)
  • Yogurt (½ cup)
  • Ginger garlic paste (1 tablespoon)
  • Red chili powder (1 teaspoon)
  • Turmeric powder (½ teaspoon)
  • Lemon juice (1 tablespoon)
  • Salt (to taste)

For Butter Chicken Gravy:

  • Butter (3–4 tablespoons)
  • Oil (1 tablespoon)
  • Onions (1 medium, chopped)
  • Tomatoes (4 large, blended into puree)
  • Ginger garlic paste (1 tablespoon)
  • Cashew nuts (8–10, soaked in warm water)
  • Red chili powder (1 teaspoon, adjust to taste)
  • Garam masala (1 teaspoon)
  • Sugar (1 teaspoon, optional for balance)
  • Kasuri methi (1 teaspoon, crushed)
  • Fresh cream (½ cup)
  • Salt (to taste)

Step 1: Marinating the Chicken

The key to tender Butter Chicken is proper marination. In a bowl, mix yogurt, ginger garlic paste, red chili powder, turmeric, lemon juice, and salt. Add the chicken pieces and coat them well. Let it marinate for at least 1–2 hours, but overnight marination gives the best results.

This step helps the chicken absorb flavor and become juicy after cooking.

Step 2: Cooking the Chicken

Traditionally, the marinated chicken is grilled in a tandoor, but at home you can pan-fry or bake it. Heat a little oil in a pan and cook the chicken until it is slightly charred on the edges and fully cooked inside. This smoky flavor is essential for restaurant-style taste.

Once done, set the chicken aside.

Step 3: Preparing the Creamy Gravy

In a pan, heat butter and a little oil. Add chopped onions and sauté until golden. Then add ginger garlic paste and cook until fragrant.

Now add tomato puree and cook on medium heat until the oil starts separating from the mixture. This step is very important because it removes the raw taste of tomatoes and creates a rich base.

Soak cashews in warm water and blend them into a smooth paste. Add this paste to the gravy to make it creamy and thick.

Now add red chili powder, salt, and a little sugar. Sugar helps balance the acidity of tomatoes and enhances flavor.

Step 4: Blending for Smooth Texture

To get restaurant-style smoothness, let the gravy cool slightly and blend it until silky. This step is what gives Butter Chicken its signature fine texture. After blending, pour it back into the pan.

Step 5: Final Cooking

Now add the cooked chicken pieces into the gravy. Mix well and let it simmer for 10–15 minutes so the chicken absorbs the flavors.

Add garam masala, crushed kasuri methi, and fresh cream. Stir gently and let it cook for a few more minutes. The gravy should be rich, creamy, and slightly orange in color.

Tips for Perfect Restaurant-Style Butter Chicken

Use fresh tomatoes for best flavor instead of canned ones. Do not skip cashew paste, as it gives the gravy its creamy body. Always cook on low heat after adding cream to avoid curdling. Crushing kasuri methi between your palms releases its aroma and enhances the dish significantly.

For a smoky restaurant flavor, you can also use a “dhungar” method by placing a hot coal in a bowl inside the curry and adding a drop of ghee for smoke infusion.

Serving Suggestions

Butter Chicken is best served with butter naan, garlic naan, or soft tandoori roti. It also pairs well with steamed basmati rice or jeera rice. You can garnish it with extra cream and coriander leaves for a restaurant-style presentation.

Final Thoughts

Restaurant-style Butter Chicken is all about balance—creamy texture, mild spices, and rich tomato-butter flavor. Once you master the technique, it becomes one of the easiest and most rewarding dishes to make at home. Instead of ordering takeout, you can enjoy a fresh, hot, and flavorful plate of Butter Chicken straight from your own kitchen.

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Written by alihosting55@gmail.com

Butter Chicken Restaurant Style – How to Make Rich, Creamy and Authentic Chicken Makhani 

by

Butter Chicken, also known as Chicken Makhani, is one of the most popular Indian and Pakistani restaurant dishes in the world. It is famous for its rich, creamy, slightly sweet tomato-based gravy combined with tender, juicy chicken pieces. The dish has a luxurious texture and a balanced flavor that makes it a favorite for both casual dinners and special occasions.

The good news is that you don’t need a restaurant to enjoy this dish. With the right ingredients and simple techniques, you can easily recreate restaurant-style Butter Chicken at home. This recipe focuses on achieving that smooth, silky gravy and perfectly cooked chicken that makes the dish so irresistible.

What Makes Restaurant-Style Butter Chicken Special?

Restaurant-style Butter Chicken is different from regular home versions because of its smooth texture, balanced spices, and creamy finish. The chicken is usually marinated in yogurt and spices, then grilled or pan-cooked before being added to a rich tomato-butter-cream sauce.

The signature taste comes from the combination of butter, cream, tomatoes, and aromatic spices like garam masala, cumin, and kasuri methi (dried fenugreek leaves). The result is a mildly spiced, slightly sweet, and extremely creamy curry that pairs perfectly with naan or rice.

Ingredients for Butter Chicken

To make authentic restaurant-style Butter Chicken at home, you will need two parts: marination and gravy.

For Chicken Marinade:

  • Chicken (500–700g, boneless or bone-in)
  • Yogurt (½ cup)
  • Ginger garlic paste (1 tablespoon)
  • Red chili powder (1 teaspoon)
  • Turmeric powder (½ teaspoon)
  • Lemon juice (1 tablespoon)
  • Salt (to taste)

For Butter Chicken Gravy:

  • Butter (3–4 tablespoons)
  • Oil (1 tablespoon)
  • Onions (1 medium, chopped)
  • Tomatoes (4 large, blended into puree)
  • Ginger garlic paste (1 tablespoon)
  • Cashew nuts (8–10, soaked in warm water)
  • Red chili powder (1 teaspoon, adjust to taste)
  • Garam masala (1 teaspoon)
  • Sugar (1 teaspoon, optional for balance)
  • Kasuri methi (1 teaspoon, crushed)
  • Fresh cream (½ cup)
  • Salt (to taste)

Step 1: Marinating the Chicken

The key to tender Butter Chicken is proper marination. In a bowl, mix yogurt, ginger garlic paste, red chili powder, turmeric, lemon juice, and salt. Add the chicken pieces and coat them well. Let it marinate for at least 1–2 hours, but overnight marination gives the best results.

This step helps the chicken absorb flavor and become juicy after cooking.

Step 2: Cooking the Chicken

Traditionally, the marinated chicken is grilled in a tandoor, but at home you can pan-fry or bake it. Heat a little oil in a pan and cook the chicken until it is slightly charred on the edges and fully cooked inside. This smoky flavor is essential for restaurant-style taste.

Once done, set the chicken aside.

Step 3: Preparing the Creamy Gravy

In a pan, heat butter and a little oil. Add chopped onions and sauté until golden. Then add ginger garlic paste and cook until fragrant.

Now add tomato puree and cook on medium heat until the oil starts separating from the mixture. This step is very important because it removes the raw taste of tomatoes and creates a rich base.

Soak cashews in warm water and blend them into a smooth paste. Add this paste to the gravy to make it creamy and thick.

Now add red chili powder, salt, and a little sugar. Sugar helps balance the acidity of tomatoes and enhances flavor.

Step 4: Blending for Smooth Texture

To get restaurant-style smoothness, let the gravy cool slightly and blend it until silky. This step is what gives Butter Chicken its signature fine texture. After blending, pour it back into the pan.

Step 5: Final Cooking

Now add the cooked chicken pieces into the gravy. Mix well and let it simmer for 10–15 minutes so the chicken absorbs the flavors.

Add garam masala, crushed kasuri methi, and fresh cream. Stir gently and let it cook for a few more minutes. The gravy should be rich, creamy, and slightly orange in color.

Tips for Perfect Restaurant-Style Butter Chicken

Use fresh tomatoes for best flavor instead of canned ones. Do not skip cashew paste, as it gives the gravy its creamy body. Always cook on low heat after adding cream to avoid curdling. Crushing kasuri methi between your palms releases its aroma and enhances the dish significantly.

For a smoky restaurant flavor, you can also use a “dhungar” method by placing a hot coal in a bowl inside the curry and adding a drop of ghee for smoke infusion.

Serving Suggestions

Butter Chicken is best served with butter naan, garlic naan, or soft tandoori roti. It also pairs well with steamed basmati rice or jeera rice. You can garnish it with extra cream and coriander leaves for a restaurant-style presentation.

Final Thoughts

Restaurant-style Butter Chicken is all about balance—creamy texture, mild spices, and rich tomato-butter flavor. Once you master the technique, it becomes one of the easiest and most rewarding dishes to make at home. Instead of ordering takeout, you can enjoy a fresh, hot, and flavorful plate of Butter Chicken straight from your own kitchen.

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