Go Back

How to Make Restaurant Style Butter Chicken

Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Marination 1 d
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2.5 lbs boneless/skinless chicken thighs cut into bite size pieces
  • 3/4 cup whole plain Greek yogurt or dairy free yogurt or coconut cream
  • 2 tbsp tandoori twist
  • 1 tbsp lemon juice, freshly squeezed or 1/2 lemon
  • 2 tsp kosher salt

Butter Masala (Curry Sauce)

  • 2 tbsp butter or ghee or 1 tbsp olive oil
  • marinated chicken
  • 1 tbsp tomato paste
  • 1-2 tsp tandoori twist
  • 1 can tomato puree
  • salt to taste
  • 1 tsp sugar to taste or honey
  • 1 cup heavy whipping cream or coconut cream if dairy free
  • cilantro for garnish or parsley

Instructions
 

Tandoori Chicken Marinade

  • Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

Curry Sauce

  • Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Lift the chicken out of the Marinade but do not shake off the marinade from the chicken (thats the good stuff).
  • Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade). Remove from pan and set aside.
  • Sauce: Add the tomato paste to the pan's drippings, tandoori twist and cook over medium heat. Cook for about 2-3 minutes. Add the tomato passata, salt, and add the chicken. Turn down the heat to low and simmer for 20 minutes. Do a taste test to see if it needs more salt. Stir in the cream. Cook 1-2 minutes. Add a dollop of butter for extra richness. Garnish with cilantro or parsley.
  • Serve with basmati rice or naan bread with a cucumber salad.

Notes

Tandoori Twist: is what makes this butter chicken dish, therefore if you attempt to use a store bought pre-made version it will not taste the same. 
Cayenne Pepper: Tandoori Twist is not spicy, therefore if you'd like to add a little heat use a pinch of cayenne (don't use American chili pepper as it is more sweet than spicy). 
Tomato passata: is same as Tomato Puree. If you can’t find it, puree canned tomatoes using a blender. 
Dairy Free Substitutes: I have used coconut cream from the top of canned full fat coconut milk to marinate the chicken and it works great. 
Keyword butter chicken, chicken curry