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Indian Restaurant Style Butter Chicken Recipe

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4.3 from 2 reviews

This Indian Restaurant Style Butter Chicken recipe delivers tender, flavorful chicken cooked in a rich and creamy spiced tomato sauce. Marinated chicken thighs are cooked to perfection and combined with a buttery sauce infused with garlic, ginger, and warm traditional spices. Perfect served with basmati rice and naan for an authentic restaurant experience at home.

Ingredients

For the Chicken Marinade

  • 2 1/4 pounds boneless skinless chicken thighs (trimmed of excess fat; up to 2 1/2 pounds works well)
  • 1/2 cup plain unsweetened yogurt
  • 2 tablespoons olive oil
  • 3 large cloves garlic (crushed)
  • 1 tablespoon vinegar (such as apple cider vinegar or white wine vinegar)
  • 2 teaspoons coarse kosher salt
  • 1 tablespoon garam masala

For the Butter Sauce

  • 7 tablespoons salted butter (divided into 6 tablespoons + 1 tablespoon)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large onion (diced)
  • 8 large cloves garlic (crushed)
  • 1 1/2 tablespoons freshly grated ginger
  • 1 tablespoon garam masala
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon smoked sweet paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1 bay leaf
  • 2 tablespoons coconut sugar (or light brown sugar)
  • 28 ounces canned tomato sauce (plain, unflavored)
  • 1 cup water
  • 1 cup heavy whipping cream
  • 1 1/2 tablespoons ketchup
  • 2 tablespoons fresh lemon juice

For Serving (Optional)

  • Chopped fresh cilantro (for garnish)
  • Prepared long-grain basmati rice
  • Sourdough naan

Instructions

  1. Marinate the Chicken: Add all ingredients for the chicken marinade into a gallon-sized zip-top plastic bag. Seal the bag, squeeze out as much air as possible, and rub the bag to mix and coat the chicken evenly. Refrigerate for 8 hours or up to 24 hours for maximum flavor infusion.
  2. Make the Butter Sauce – Sauté Onions: Heat 6 tablespoons of butter and 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion and cook until softened and beginning to brown in spots, about 8 to 12 minutes, stirring occasionally to prevent sticking.
  3. Add Aromatics and Spices: Stir in the crushed garlic and freshly grated ginger and cook for 30 seconds while stirring constantly. Then add garam masala, salt, ground coriander, cumin, smoked sweet paprika, cayenne pepper, black pepper, fenugreek, cinnamon, cardamom, cloves, bay leaf, and coconut sugar. Cook for another 30 seconds, continuing to stir to bloom the spices.
  4. Simmer Tomato Sauce: Stir in the canned tomato sauce and bring to a boil. Reduce heat slightly, cover the pot with the lid ajar, and simmer for 10 minutes. Stir frequently and scrape the bottom of the pot with a wooden spoon to lift any browned bits, which add flavor.
  5. Finalize Sauce: Add the water, heavy cream, and ketchup to the pot. Bring back to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.
  6. Puree the Sauce: Turn off the heat and stir in the fresh lemon juice. Remove the bay leaf. Use an immersion blender directly in the pot or carefully transfer batches to a regular blender (with the lid vented) to puree the sauce until smooth.
  7. Cook the Chicken: Remove excess marinade from the chicken by scraping with your hands. Choose one cooking method:
    • Grill: Preheat grill to medium-high heat and cook chicken 8 to 10 minutes per side until charred and internal temperature reaches 165°F.
    • Oven: Preheat oven to 500°F. Roast chicken on a baking tray for 15 minutes until cooked through, then broil for 5 minutes to brown the surface, watching carefully.
    • Air Fryer: Preheat air fryer to 400°F. Lightly oil the basket and arrange chicken in a single layer. Cook for 15 to 20 minutes, flipping halfway, until fully cooked.
  8. Rest and Combine: Let the chicken rest for a few minutes after cooking, then chop into bite-sized pieces. Stir the chopped chicken into the pureed butter sauce.
  9. Serve: Taste and adjust seasonings if necessary. Spoon butter chicken into a serving dish, top with the remaining tablespoon of butter and chopped fresh cilantro. Serve alongside prepared basmati rice and warm naan bread for an authentic meal.

Notes

  • Marinating the chicken for at least 8 hours enhances flavor and tenderness but can be marinated up to 24 hours ahead.
  • Use an immersion blender for easy and safe blending directly in the pot, or carefully vent the lid when using a standard blender to avoid steam burns.
  • Chicken is cooked safely when it reaches an internal temperature of 165°F; use a meat thermometer to ensure doneness.
  • Adjust cayenne pepper quantity to control the spice level according to your preference.
  • The sauce can be prepared a day ahead and refrigerated—reheat gently before serving.

Find it online: https://lauracooks.com/indian-restaurant-style-butter-chicken-recipe/