Restaurant-Style Butter Chicken with Secret Spice Blends
Indulge in a rich and creamy Restaurant-Style Butter Chicken, featuring tender chicken marinated in a tandoori-inspired blend and simmered in a luscious tomato-cashew sauce with a secret garam masala-inspired spice mix.
Equipment
- large bowl
- large pan or Dutch oven
- blender
Ingredients
For the Chicken Marinade:
- 1.5 lbs Boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 1/2 cup Plain full-fat yogurt
- 1 tablespoon Ginger-garlic paste
- 1 tablespoon Lemon juice
Spice Blend 1 (Tandoori-inspired):
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper adjust to taste
- 1/4 teaspoon Black pepper
For the Sauce:
- 2 tablespoons Ghee or unsalted butter divided
- 1 Onion large, finely chopped
- 1 tablespoon Ginger-garlic paste
- 28 ounces Canned crushed tomatoes
- 1/2 cup Chicken broth or water or more, to adjust consistency
- 1/4 cup Cashews soaked in hot water for 15 minutes
- 1/2 cup Heavy cream
- 2 tablespoons Unsalted butter
Spice Blend 2 (Garam Masala-inspired):
- 4 Green cardamom pods crushed
- 1 Cinnamon stick 2-inch piece
- 3 Cloves
- 1 Bay leaf Alternatively, 1.5 teaspoons good quality pre-made Garam Masala
Seasoning:
- 1 teaspoon Salt or to taste
- 1 teaspoon Sugar or to taste
- 1 teaspoon Kasuri Methi (dried fenugreek leaves) crushed between palms (optional, but recommended)
Garnish:
- Fresh cilantro for garnish (optional)
Instructions
Marinate the Chicken
- Combine chicken, yogurt, ginger-garlic paste, lemon juice, and Spice Blend 1 in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes, or ideally 2-4 hours, for optimal flavor.
Sear the Chicken
- Heat 1 tablespoon of ghee or butter in a pan over medium-high heat. Sear marinated chicken in batches for 3-5 minutes per side until browned, then remove and set aside.
Build the Sauce Base
- In the same pan, reduce heat to medium and add another tablespoon of ghee or butter. Sauté chopped onion until soft and translucent (5-7 minutes), then add ginger-garlic paste and cook for one minute.
Introduce Spice Blend 2
- Add crushed green cardamom pods, cinnamon stick, cloves, and bay leaf to the pan. Sauté for 30 seconds until aromatic (skip if using pre-made garam masala).
Add Tomatoes and Cashews
- Stir in crushed tomatoes, drained cashews, salt, and sugar. Simmer on low heat for 10-15 minutes, covered, to meld flavors.
Blend the Sauce
- Carefully transfer the mixture to a blender (removing whole spices if desired) and blend until super smooth and creamy, adding broth or water if needed to aid blending.
Combine and Simmer
- Pour the smooth sauce back into the pan and stir in the seared chicken. If using pre-made garam masala, add it now with a pinch of salt. Add 1/2 cup chicken broth or water to achieve desired consistency and bring to a gentle simmer.
Finish with Cream and Butter
- Reduce heat to low, then stir in heavy cream and remaining 2 tablespoons of unsalted butter. Cook gently for 5-10 minutes until chicken is cooked through and sauce thickens slightly; do not boil.
Add Kasuri Methi
- Crush dried fenugreek leaves between your palms and stir them into the butter chicken.
Serve
- Taste and adjust seasoning as needed, then garnish with fresh cilantro if desired and serve hot with basmati rice and naan bread.
Notes
For an extra layer of flavor, consider smoking the seared chicken with a small piece of charcoal before adding it to the sauce. Adjust spice levels to your preference, especially the cayenne pepper. Serving with warm naan bread and fluffy basmati rice is highly recommended to complete the authentic experience.