This restaurant-style butter chicken starts with proper chicken tikka: chicken breast marinated in yoghurt, Kashmiri chilli and spices, then roasted in a very hot oven until charred. It’s simmered in a velvety sauce of butter, onion, tomatoes and cashews, blended smooth and finished with double cream and kasuri methi.
Aamna marinates the chicken for at least an hour, or up to 24 hours for the best flavour. After that it takes about 40 minutes.
Why this recipe works
- Oven-roasted tikka. Twelve minutes at about 240°C gives the chicken the charred edges you get in restaurants.
- 100g of butter. It gives the sauce its rich, buttery flavour.
- Cashews blended in. They thicken the sauce and make it silky.
- A spoon of sugar and kasuri methi. They balance the tomatoes and give the classic butter chicken taste.
Tips for the best restaurant-style butter chicken
- Marinate overnight. Up to 24 hours makes the tikka more flavourful.
- Use your oven’s highest setting. High heat chars the chicken without drying it out.
- Cool the sauce slightly before blending. Then blitz it smooth with a stick blender.
- Simmer until the oil rises. About 10 to 15 minutes after the cashews go in.
What to serve with restaurant-style butter chicken
Serve with garlic naan or basmati rice. For a quicker version without tikka, try our classic butter chicken, or for another restaurant favourite, our chicken tikka masala.
Restaurant-Style Butter Chicken FAQs
How do restaurants make butter chicken?
They usually cook marinated chicken tikka in a tandoor, then simmer it in a buttery tomato sauce with cream. This recipe uses a hot oven instead of a tandoor.
Can I use chicken thighs?
Yes. Boneless thighs stay juicier and need a few extra minutes in the oven.
What’s the difference between this and your classic butter chicken?
This one uses oven-roasted chicken tikka and more butter and cream. The classic version sears the chicken in a pan.
Is butter chicken spicy?
It’s mild. Kashmiri chilli gives colour more than heat. The curry heat guide ranks it against other curries.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Better Butter Chicken
Butter Chicken, or Murgh Makhani, is a rich, creamy curry made with tender chicken tikka simmered in a velvety, buttery tomato sauce. Perfectly balanced with warm spices and a hint of sweetness, it’s a true classic. It’s the perfect way to celebrate National Curry Week, a dish that epitomises comfort and indulgence.
Ingredients
For Chicken Marination:
For the Gravy:
Instructions
Marinate the Chicken:
-
In a bowl, combine all ingredients listed under Chicken Marination. Mix well and marinate for 1 hour, or ideally, up to 24 hours for maximum flavour.
Prepare the Chicken Tikka:
-
Preheat your oven to its highest setting (around 240°C). Lay the marinated chicken on a baking tray and roast for about 12 minutes until beautifully charred.
Start the Butter Chicken Sauce:
-
In a large pan, heat ¼ cup of oil and 100g of butter over medium heat. Once hot, add the chopped onion and cook for 8 minutes until soft and translucent.
Add the Aromatics and Spices:
-
Add the garlic and ginger paste to the onions, followed by salt, garam masala, and Kashmiri red chilli powder. Stir and cook for 30 seconds to release the flavours.
Cook the Tomatoes:
-
Add the tomatoes to the pan and cook on medium-high heat for 5 minutes, stirring often to soften them.
Add Cashews for Creaminess:
-
Stir in the cashews and let the sauce simmer until the oil rises to the surface, about 10-15 minutes.
Blend the Sauce:
-
Once the sauce has cooled slightly, blitz everything into a smooth, velvety sauce with a stick blender.
Combine the Chicken with the Sauce:
-
Add the roasted chicken tikka to the sauce and stir gently to coat each piece.
Add Cream and Finish:
-
Pour in the double cream, sugar, and kasuri methi. Stir well and bring the sauce to a gentle boil. Cover and simmer for 5 minutes.
Garnish and Serve:
-
Garnish with fresh coriander and serve with naan or rice.
Note
Chicken Tikka: For the best flavour, marinate the chicken overnight if possible.
Sauce Consistency: If the sauce is too thick after blending, add a little water to achieve your desired consistency.
Heat Level: Adjust the amount of chilli powder according to your spice preference.
Serving Ideas:
Butter Chicken pairs beautifully with garlic naan or buttery parathas, perfect for mopping up the rich sauce.
A side of cooling cucumber raita balances the heat and richness of the dish.
Cooked this? Let us know
No ratings yet. Be the first.
More Indian recipes
See all
Chicken Curry: No Onions!
A rich chicken curry made without any onions, using tomatoes, ghee and warm spices for a thick, full-flavoured gravy.
Cashew Chicken Curry
Tender chicken in a rich, creamy cashew sauce with aromatic spices and a gentle heat.
Chicken 65 Biryani
Crispy, spicy Chicken 65 layered with fragrant biryani rice. Two favourites in one dish.
