This super easy Restaurant Style Butter Chicken Recipe takes minutes to make. Pair the classic North Indian-inspired dish with basmati rice, warm naan, and enjoy the flavors of the creamy curry sauce. TIP! Make Extra - Freeze it in individual portions to have a meal ready at your fingertips. TRUTH! This restaurant-style Indian Butter Chicken Masala (also known as Chicken Makhani) is an easy and simple one-pot meal that can be made in under 30 minutes from start to finish. Whether you are making it for the first time or 50th, the flavors of the creamy tomato sauce will make you add this all-time favorite Indian recipe to your weekly rotation.
Ingredients
Instructions
If the time it takes to make this dish doesn’t impress you, then we need to talk! This is one of the quickest curry recipes I make from scratch. Heat a saucepan or large wok with butter and/or oil on medium to high heat. Then add the chopped chicken, butter chicken masala, and turmeric. Mix and cook for about 3-5 minutes depending on how big the chicken pieces are. I like to cook on medium to high heat. Cook the chicken until it is about ¾ of the way fully done. There is no need to cover the pot with a lid. Add the freshly grated garlic, freshly grated ginger, spicy red chili powder, and ground coriander powder to the chicken and cook for about 30 seconds while mixing. Pour in the tomato puree and let it heat through completely before adding the heavy whipping cream. This will help keep the chicken tender. Mix it well and then add the finely grounded kasoori methi, sugar, and extra butter chicken masala (optional). Let it come to a simmer with a lid on low heat for about 3 minutes. Turn off the heat and let the butter chicken masala cool down. As it cools the gravy will thicken even more.
Storing and Reheating
Freeze - Have extras? Freeze them in freezer-friendly Ziplock Bags. Make it ahead of time - Meal Prep for the week! If you are having a gathering and want to make this recipe, then make it ahead of time as well. It stays great in the fridge for up to 3 days or can be frozen for 2 months. Reheating - Defrost and heat in the microwave or on the stovetop using a pot with a lid on low heat.
Equipment Needed
Large pot/wokSpatula for mixingCutting Board and KnifeGrater for ginger and garlicGrinder for kasoori methi
Kid Friendly Butter Chicken
I eliminate red chili powder as an ingredient and add only half of the butter chicken masala, ginger, and garlic. Oh, don’t forget to load up on the butter if your kids like it!
Pair it with…
Make it a complete Indian restaurant-style meal with these dishes. Here are more sides from The Curry Mommy collection
Substitutions
Tomato Puree- Can use Tomato Sauce but simmer longer until the gravy is a bit thicker in consistency.Kasoori Methi- No substitutions. This ingredient is needed for this recipe to be balanced.MDH Butter Chicken Masala - Use Shan Butter Chicken Masala
One Social Media follower said… “We stopped eating this at Indian Restaurants. This recipe is so good!”
Kasoori Methi Details
For this recipe, Kasoori Methi is needed. I like to grind the kasoori methi before using it in this dish. Use a chutney machine or coffee grinder to blend it into a fine powder. I really think it elevates the dish to another level.
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📖 Recipe
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