A bowl of chicken coated in a luscious butter curry sauce garnished with cilantro

Restaurant-Style Butter Chicken

Name: Restaurant-Style Butter Chicken
Total time: 1 h
Yield: 2-4 servings
Cuisine: Indian
Ingredients: Chicken Thighs, ~300 g; Yogurt, 30 g; Salt, 4 g; Chili Powder, 2 g; Cumin, 2 g; Garam Masala, 2 g; Garlic, 2 cloves; Fresh ginger, 1/2" knob; Lime juice, 1/2 lime; Cooking oil, 5 g; Cooking oil, 28 g; Tomatoes, 400 g; Cashews, 50 g; Garlic, 1 clove; Fresh ginger, 1/2" knob; Onions, 1/4 onion; Chili Powder, 4 g; Garam Masala, 2 g; Sugar, 2 g; Turmeric powder, 1 g; Salt, to taste; Water, as needed; Heavy cream, 45 g; Butter, 28 g; Fenugreek leaves, 2 g; Basmati Rice, undefined; Naan, undefined; Cilantro, for garnish

Recreating the takeout classic at home.

2-4 servings

Time: 1 hr

Tags:Energized Indian Guilty

LET'S COOK!

By Ethan Chlebowski

Photography by Ethan Chlebowski

Ingredients

Marinated chicken
- chicken thighs
  , cubed
  ~300 g~3/4 lb
- yogurt
  , plain
  30 g2 spoonfuls
- salt
  4 ga sprinkle
- chili powder
  2 ga sprinkle
- cumin
  2 ga sprinkle
- garam masala
  2 ga sprinkle
- garlic
  , minced
  2 cloves
- fresh ginger
  , minced
  1/2" knob
- lime juice
  1/2 lime
- cooking oil
  5 ga drizzle
Curry gravy
- cooking oil
  , or butter
  28 g2 spoonfuls
- tomatoes
  , chopped
  400 g
- cashews
  50 g
- garlic
  , minced
  1 clove
- fresh ginger
  , minced
  1/2" knob
- onions
  , diced
  1/4 onion
- chili powder
  4 ga sprinkle
- garam masala
  2 ga sprinkle
- sugar
  , optional
  2 ga sprinkle
- turmeric powder
  1 ga sprinkle
- salt
  to taste
- water
  , to adjust sauce
  as needed
- heavy cream
  45 g
- butter
  28 g
- fenugreek leaves
  , crushed
  2 ga sprinkle
For serving
- basmati rice
  , cooked
- naan
- cilantro
  for garnish

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This 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

CREATOR

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.