Restaurant Style Butter Chicken | बटर चिकन रेस्टौरंट जैसा | Homemade Chicken | Kunal Kapur Recipes

Chef Kunal Kapur Curries & Gravies 40 Mins 4 Servings 11.4M views Dec 30, 2017

बटर चिकन रेसिपी | घर पर कैसे बनाएं स्‍वादिष्‍ट बटर चिकन Butter Chicken Recipe | बटर चिकन रेस्टौरंट जैसा | Chef Kunal Kapur अगर आप रेस्‍टोरेंट जैसा खाना घर पर ही बनाना चाहते हैं तो आपको ये बटर चिकन रेसिपी जरूर ट्राई करनी चाहिए।

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Chicken Tikka

Chicken boneless – 400gm
Salt – to taste
Ginger garlic paste – 1 tbsp
Lemon juice – 2 tbsp
Mustard oil – 4 tbsp
Kashmiri chilli powder – 1 1/2 tbsp
Hung curd – 1 cup
Salt – to taste
Lemon juice – 1 tbsp

For Curry

Water – 2 cups
Tomato diced – 500gms & Onion sliced – 50 gms
Bay leaf – 1no
Cinnamon – 1 stick
Black cardamom – 1no
Cloves – 3 no & Cardamom – 3no
Garlic cloves – 8 no & Ginger – 1 small piece
Kashmiri chilli powder – 1 tbsp
Butter – 2 tbsp
Cashew nuts – 12nos
On Pan:
Butter – 2 tbsp
Ginger chopped – 1/2 tbsp
Green chilli – 1 no
Fenugreek (methi) leaves – 1/2 tsp
Sugar – 1/2 tbsp
Cream – 2 tbsp

Step-by-Step Cooking Instructions

1
For chicken tikka pat dry the chicken. Add salt, lemon juice and ginger & garlic paste. Keep aside for at least 20 mins.
2
In a bowl add mustard oil & chilly powder and whisk together. No add hung curd, salt and lemon juice.
3
Whisk and then add chicken to this marinade.
4
Heat a grill pan on high heat, sprinkle some oil on the hot pan and grill the chicken till it is done.
5
Remove and keep aside.
6
Alternatively, you can cook the chicken in preheated oven at 180c for 20 mins and remove it.
7
For the curry mix all the ingredients and add them to a clean deep vessel pan. Bring it to a boil. Cover and cook for 20 mins after the boil.
8
Now remove and let it cook for few minutes.
9
Add it to a blender and make a fine puree.
10
Strain and keep aside.
11
In a separate pan melt butter and saute chopped ginger and chopped green chilly.
12
Add the curry and some water to get the right consistency.
13
Add fenugreek leaves powder, sugar and salt to taste.
14
Add the cooked chicken into the curry and bring to a boil.
15
Finish with fresh cream. Serve hot.
16
Click for the recipe - https://www.chefkunalkapur.com/butter-chicken/

Chef Kunal's Pro Secret Tip

The secret to authentic restaurant-style gravies lies in the 'Bhuna' stage: cook your onion-tomato masala slowly over medium-low heat until tiny beads of aromatic oil separate around the edges of the pan. This cooks out any raw spice flavor and caramelizes the natural sugars.

Recipe FAQs & Expert Advice

How long can I store leftover Restaurant Style Butter Chicken?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.