Restaurant Style Butter Chicken Recipe / Chicken Tikka Masala Recipe with step by step pictures

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Butter Chicken Recipe

Ingredients to marinade chicken

Chicken pieces ( Boneless or with bone ) – 250 grams

Kashmiri red chilli powder – 1 teaspoon

Ginger & Garlic paste – 1 teaspoon

Lemon Juice – ¼ teaspoon

Salt – ½ teaspoon

Ingredients for sauce

Butter – 3 tablespoon

Oil – 1 teaspoon

Onion large sliced – 1 number

Tomato large sliced – 1 number

Ginger sliced – 1” piece

Green Cardamom – 4 numbers

Cashewnuts – 8 numbers

Kasuri methi leaves – generous pinch

Kashmiri red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Sugar – 1 teaspoon

Salt – required

Thickened cream – ¼ cup

Restaurant style Butter Chicken 

Method

  1. Marinade chicken pieces with 1 teaspoon ginger & garlic paste, 1 teaspoon kashmiri red chilli powder, 1/4 tsp lemon juice and ½ teaspoon salt, for at least half an hour.

  2. Add 1 tablespoon butter in a pan, when butter melts add the marinated chicken pieces and fry on medium heat until chicken is 3/4^th done. Remove fried chicken to a plate and set aside.

  3. In the same pan add 1 tsp oil, add chopped onion, ginger slices, whole cardamom and cashewnuts. Sauté for few minutes on medium heat until onions turn transparent and glossy.

  4. Add kashmiri red chilli powder, coriander powder, sugar,  kasuri methi leaves and chopped tomatoes to the onions in the pan and sauté on medium heat for 2 mins or until tomatoes are cooked and mushy. Remove the pan from heat and allow the onion & tomato mixture to cool.

  5. Grind the onion & tomato mixture to a fine paste in a mixer grinder, adding very little water as required.

  6. Add 2 tablespoon butter to a sauce pan, when butter starts to melt add the ground paste and 1 cup water to the pan and bring the mixture to boil. When gravy is boiling add the fried chicken pieces to the gravy and season with required salt.

  7. Simmer the chicken pieces in boiling gravy on low heat for 7 mins or until chicken is fully cooked.

  8. Finally when the gravy is slightly thickened and chicken is cooked, turn off the heat. Add the cream slowly to the chicken gravy and stir well.

  9. Finally garnish Butter chicken curry with chopped coriander leaves and dollop of cream.

  10. Serve with basmati rice, Nan bread or Pilaf.

Chicken Tikka Masala Recipe