Restaurant-Style Butter Chicken Recipe – Kashmiri Chili & Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Butter Chicken Recipe – Kashmiri Chili & Kasuri Methi

Hey everyone! If you’ve ever craved that incredibly rich, creamy, and flavorful Butter Chicken you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate it at home – it took a few attempts, but trust me, this recipe gets so close to the real deal. It’s a little bit of a process, but every single step builds layers of flavor that are absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a Butter Chicken recipe, it’s the Butter Chicken recipe you’ll turn to again and again. We’re focusing on building deep, authentic flavors using Kashmiri chili for that beautiful color and mild heat, and plenty of kasuri methi for that signature aroma. It’s a showstopper that’s surprisingly achievable at home. Plus, who doesn’t love a good excuse to make a big batch of fluffy naan?

Ingredients

Here’s what you’ll need to make this dreamy Butter Chicken:

• 1.5 lbs boneless chicken thighs or breasts
• 0.5-1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 0.5 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.25 teaspoon turmeric
• 0.5 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon oil (preferably mustard oil)
• 1 tablespoon ginger garlic paste
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 0.5 cup Greek yogurt (strained)
• 3 tablespoons oil or ghee
• 1.5 cups onions (chopped)
• 1 green chili (optional)
• 1 cup tomato puree (fresh or passata)
• 1-2 cups water
• 2 tablespoons heavy cream or cashew paste
• 1 teaspoon sugar (optional)

Ingredient Notes

Let’s talk ingredients! A few key things will really elevate this dish:

• Kashmiri Red Chili Powder: This is essential for the vibrant red color and mild heat. It’s different from regular chili powder – it’s more about color than intense spice. You can find it at Indian grocery stores or online.
• Mustard Oil: Don’t be scared! Mustard oil adds a unique, slightly pungent flavor that’s traditional in North Indian cooking. If you absolutely can’t find it, use a neutral oil like vegetable or canola, but the flavor won’t be quite the same.
• Kasuri Methi: These dried fenugreek leaves are a game-changer. They have a wonderfully earthy, slightly bitter aroma that’s so characteristic of Butter Chicken. Don’t skip it!
• Greek Yogurt: Using strained Greek yogurt ensures a thick, creamy marinade and prevents the chicken from becoming tough. You can strain regular yogurt by lining a sieve with cheesecloth and letting it drain in the fridge for a few hours.
• Cream vs. Cashew Paste: Traditionally, cashew paste is used for richness. For a lighter version, heavy cream works beautifully. To make cashew paste, soak about 1/2 cup of cashews in warm water for 30 minutes, then blend with a little water until smooth.

Step-By-Step Instructions

Alright, let’s get this Butter Chicken going!

1. Marinate the Chicken: In a bowl, combine the chicken with Kashmiri chili powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger-garlic paste, and kasuri methi. Mix well, ensuring every piece of chicken is coated. Cover and refrigerate for at least 8 hours, or even up to 48 hours for maximum flavor.
2. Sauté the Aromatics: Heat oil or ghee in a large, heavy-bottomed pan over medium heat. Add the chopped onions and sauté until golden brown – this takes patience, but it’s worth it! Add the green chili (if using) and ginger-garlic paste, and cook for another minute until fragrant.
3. Bloom the Spices: Add the chili powder, coriander powder, garam masala, and cumin powder to the pan. Cook for just 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the spices!
4. Simmer the Sauce: Stir in the tomato puree and simmer for about 10-15 minutes, or until the sauce has thickened slightly. If you prefer a super smooth sauce, you can blend it with an immersion blender at this point.
5. Grill the Chicken: While the sauce simmers, grill the marinated chicken in an oven (400°F / 200°C for about 15-20 minutes), air fryer, or skillet until charred and cooked through.
6. Combine & Simmer: Add the grilled chicken to the sauce. Pour in about 1-2 cups of hot water to adjust the consistency – you want a nice, saucy gravy. Simmer for 5-7 minutes, allowing the flavors to meld.
7. Finish & Garnish: Stir in the cream or cashew paste, kasuri methi, and sugar (if using). Simmer for another 2-3 minutes. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t rush the onion sautéing step! Golden brown onions are the foundation of a great Butter Chicken.
• Marinating the chicken overnight makes a huge difference in tenderness and flavor.
• Adjust the amount of chili powder to your spice preference.
• A splash of lemon juice at the end brightens up the flavors.

Variations

• Vegan Butter Chicken: Substitute the chicken with paneer (Indian cheese) or tofu. Use coconut cream instead of heavy cream and ensure your yogurt is plant-based.
• Gluten-Free Butter Chicken: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based additives.
• Spice Level Adjustments: For a milder flavor, reduce the amount of chili powder. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Serrano pepper to the marinade!
• Festival Adaptations: This is a fantastic dish to make for Diwali or Eid celebrations. It’s always a crowd-pleaser!

Serving Suggestions

Serve this Butter Chicken with fluffy basmati rice, warm naan bread (essential for soaking up that delicious sauce!), and a side of raita (yogurt dip). A simple cucumber salad also makes a refreshing accompaniment.

Storage Instructions

Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw overnight before reheating.

FAQs

• What cut of chicken is best for butter chicken? I prefer boneless, skinless chicken thighs for their tenderness and flavor. Chicken breasts work too, but they can dry out more easily.
• Can I make the butter chicken sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator. Just add the chicken and finish the recipe when you’re ready to serve.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It’s hard to substitute perfectly, but you can try a pinch of dried oregano or thyme, though the flavor won’t be the same.
• How can I adjust the sweetness of the butter chicken? The sugar is optional! Start with a small amount and add more to taste.
• What’s the difference between ghee and oil in this recipe? Ghee (clarified butter) has a richer, nuttier flavor than oil. It’s traditional in Indian cooking, but oil works just fine if you don’t have ghee on hand.

Enjoy! I hope this recipe brings a little bit of restaurant magic to your kitchen. Let me know in the comments how it turns out for you!