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IndianNon-veg

Restaurant-Style Butter Chicken

Tandoori chicken simmered in a silky tomato-butter sauce.

50 min4 servesmedium

Restaurant-Style Butter Chicken is a classic protein-forward Indian recipe built around chicken, tomato and cream. It serves 4 and comes together in roughly 50 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 50 minutes of active cooking. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken, tomato and cream. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein and good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per serving

560

kcal

34g

Protein

18g

Carbs

38g

Fat

chickencurryclassic

Ingredients

  • chickenkey700 g
  • tomatokey600 g
  • creamkey200 ml
  • yogurt0.5 cup
  • butter80 g
  • garam masala1 tbsp
  • kasuri methi1 tbsp
  • cashew12

Method

  1. 1
    Step 1 ~13 min

    Marinate chicken in yogurt + spices; char in oven 12 min.

  2. 2
    Step 2 ~13 min

    Simmer tomatoes with cashews 20 min; blend smooth and strain.

  3. 3
    Step 3 ~13 min

    Reheat sauce with butter and garam masala; add chicken.

  4. 4
    Step 4 ~13 min

    Stir in cream and crushed kasuri methi; serve with naan.

Per-step times are approximate and based on the total cook time of 50 minutes.

Pro tips & common mistakes

  • Preheat the oven fully, and use the middle rack unless the recipe says otherwise — that is where the heat is most even.
  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

Cook's notes

  • Tip: Strain the tomato-cashew sauce twice for the silky restaurant texture.
  • Swap: Replace cream with thick cashew paste for a lighter, dairy-free version.
  • Store: Keeps 3 days chilled; the flavour deepens overnight.

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Frequently asked questions

How long does Restaurant-Style Butter Chicken take to cook?
From prep to plate, Restaurant-Style Butter Chicken takes about 50 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Restaurant-Style Butter Chicken vegetarian?
No — this version contains non-vegetarian ingredients (chicken, tomato and cream). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Restaurant-Style Butter Chicken?
The headline ingredients are chicken, tomato and cream. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Restaurant-Style Butter Chicken?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Restaurant-Style Butter Chicken?
Restaurant-Style Butter Chicken pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have chicken?
If chicken is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.