Butter Chicken Curry

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Butter Chicken Curry – A Restaurant-Style Classic Made at Home

Butter Chicken Curry is a world-renowned dish known for its rich, creamy tomato-based gravy and tender, flavorful chicken. While it’s often ordered at restaurants, this recipe brings the same irresistible taste right to your kitchen. The best part? It’s an easy one-pot recipe that’s perfect for beginners and seasoned home cooks alike.

This recipe has two key components:

  1. The marinated chicken
  2. The creamy, buttery tomato gravy

Let’s walk through the process step by step to help you make the ultimate homemade Butter Chicken Curry.

Ingredients

For the Marinated Chicken

  • 300 g boneless chicken breast, cut into bite-size chunks
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chilli powder
  • Salt, to taste
  • Oil, for frying

For the Gravy

  • 500 g ripe tomatoes, roughly chopped
  • 100 g onions, roughly chopped
  • 1 tbsp garlic paste
  • 50 g cashews
  • ½ tsp garam masala powder
  • 4 tbsp sugar
  • 2 tbsp Kashmiri red chilli powder (for color and mild spice)
  • 5 tbsp butter (divided into two parts)
  • 3 tbsp fresh cream
  • 2 tbsp malt vinegar (or 1.5 tbsp white vinegar)
  • Salt, to taste
  • 1 tbsp dried fenugreek leaves (optional but recommended for authentic flavor)

Instructions

Step 1: Marinate the Chicken

  1. In a mixing bowl, combine the chicken with ginger-garlic paste, red chilli powder, and salt.
  2. Mix well until each piece is evenly coated with the spices.
  3. Let the chicken marinate for at least 15–20 minutes to absorb the flavors.

Step 2: Fry the Chicken

  1. Heat oil in a medium-sized skillet over medium heat.
  2. Add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan.
  3. Fry until the chicken is lightly browned and cooked through (about 5–7 minutes).
  4. Transfer the cooked chicken into a separate bowl and set aside.

Step 3: Prepare the Gravy

  1. In the same pan, add a little more oil if needed along with a tablespoon of butter.
  2. Add the chopped onions and sauté over medium heat until they turn soft and lightly golden.
  3. Now add chopped tomatoes and cashew nuts. Allow them to cook for 2–3 minutes.
  4. Add a splash of water followed by garlic paste, salt, vinegar, sugar, garam masala, and red chilli powder.
  5. Stir everything well and let the mixture simmer for 15–20 minutes, or until the tomatoes and onions are completely soft.

Step 4: Puree the Gravy

  1. Turn off the heat and cool the mixture slightly.
  2. Use a hand blender or food processor to blend it into a smooth, creamy puree.
  3. Strain the puree back into the same pan to remove any remaining skins or seeds, ensuring a silky-smooth sauce.

Step 5: Finish the Curry

  1. Place the pan back on low heat and add the remaining butter and cream to the strained gravy.
  2. Stir until the butter melts and the sauce becomes rich and creamy.
  3. Add the fried chicken into the gravy and bring it to a gentle simmer for 5–7 minutes.
  4. If using, crush dried fenugreek leaves (methi) between your palms and stir them in for a traditional touch.
  5. Taste and adjust seasoning as needed.

Serving Suggestions

Serve your homemade Butter Chicken Curry hot with:

  • Steamed basmati rice
  • Homemade naan or roti
  • A drizzle of fresh cream on top for extra richness

This creamy, mildly spiced curry is perfect for weeknight dinners, hosting friends, or when you’re craving restaurant-style comfort food at home.

Enjoy every comforting and flavorful bite of this beloved classic!

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