Butter Chicken Recipe Restaurant Style

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Total Time: 45 minutes  |  Serves: 4

Make authentic restaurant-style butter chicken at home using Anagh Chicken Masala. This recipe gives you a rich silky makhani gravy, tender juicy chicken, and that iconic dhaba flavor — ready in just 45 minutes.

Ingredients

For Chicken Marination

• 500g chicken (boneless, cubed)
• 1 cup curd (whisked smooth)
• 1 tbsp Anagh Chicken Masala
• 1 tsp Kashmiri red chili powder
• 1 tbsp ginger garlic paste
• Salt to taste

For Makhani Gravy

• 2 medium onions (roughly chopped)
• 3 medium tomatoes (roughly chopped)
• 12 cashew nuts (soaked in warm water)
• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp Anagh Chicken Masala
• 1 tsp Kashmiri red chili powder
• 1/2 tsp garam masala
• 1 tsp sugar
• Salt to taste

For Finishing

• 3 tbsp fresh cream
• 1 tsp kasuri methi (crushed)
• Fresh coriander for garnish

Step-by-Step Butter Chicken Recipe

1. Marinate Chicken: Mix chicken with curd, 1 tbsp Anagh Chicken Masala, Kashmiri red chili powder, ginger garlic paste, and salt. Marinate for minimum 30 minutes — longer is better.
2. Grill Chicken: Heat 1 tbsp oil in a pan on high heat. Add marinated chicken and cook for 6 to 8 minutes until edges are slightly charred. This char is the secret to authentic butter chicken flavor. Remove and keep aside.
3. Make Gravy Base: In same pan, heat 1 tbsp butter. Add onions, cook 5 minutes until soft. Add tomatoes and soaked cashews. Cook for 7 minutes until tomatoes are fully broken down. Cool completely, blend to smooth puree, then strain through a sieve — this gives silky restaurant texture.
4. Cook Gravy: Heat remaining butter in pan. Add strained puree. Cook on medium heat for 5 minutes. Add remaining Anagh Chicken Masala, Kashmiri red chili powder, sugar, and salt. Cook for 3 minutes until butter visibly separates.
5. Add Chicken: Add grilled chicken to gravy. Mix gently. Simmer on lowest flame for 5 minutes — chicken absorbs gravy flavor completely.
6. Royal Finish: Add fresh cream, crushed kasuri methi, and garam masala. Stir gently and turn off flame immediately. Do not boil after adding cream.
7. Serve: Garnish with cream drizzle and fresh coriander. Serve hot with butter naan, tandoori roti, or steamed rice.

Pro Tips for Restaurant-Style Butter Chicken

• Charring the chicken before adding to gravy is non-negotiable — gives smoky depth
• Straining the gravy is what separates restaurant texture from home cooking — do not skip
• Sugar balances the tomato acidity — do not skip it
• Kasuri methi at the end is the secret ingredient — always crush between palms before adding
• Do not boil after adding cream — gravy will split and lose silky texture
• Boneless chicken absorbs gravy better than bone-in for this recipe

Why Anagh Chicken Masala Makes the Difference

• Stone-ground small-batch blend — essential oils fully intact
• Perfectly balanced for makhani style gravies
• No preservatives, no artificial color, no fillers
• Used in both marination and gravy — double flavor layering

Love chicken recipes? Also try our Restaurant Style Chicken Curry Recipe using Anagh Chicken Masala.