Restaurant Style Butter Chicken Recipe

Deodita Walke, July 12, 2025

The Ultimate Leeds Delight

Butter Chicken is one of India’s most beloved dishes, and this recipe ensures a rich, creamy, and flavorful experience. Perfect for your restaurant in Leeds, this version includes pre-preparation tips and unique enhancements to make it stand out.
 

🍗 Ingredients (Serves 4-6)

For Marination:

• 800g boneless chicken thighs (cut into bite-sized pieces)
• 1 cup thick Greek yogurt (for creaminess)
• 2 tbsp ginger-garlic paste
• 1 tbsp Kashmiri red chili powder (for vibrant color)
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 1 tsp salt

For the Gravy:

• 4 tbsp unsalted butter
• 2 tbsp oil
• 1 large onion (finely chopped)
• 4 large tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tbsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• ½ cup fresh cream
• 1 tbsp honey or sugar (for balance)
• 1 tsp salt (adjust to taste)
• 2 tbsp chopped coriander (for garnish)

Secret Add-ons for Extra Taste:

• Smoky Flavor: Use a charcoal smoke technique (dhungar method) before serving.
• Creamier Texture: Blend in 2 tbsp cashew paste with the tomato puree.
• Buttery Finish: Stir in 1 tbsp cold butter at the end for gloss.

 

👨‍🍳 Step-by-Step Preparation

1. Marination (Pre-Preparation – Best Overnight)

• In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt.
• Add chicken pieces, coat well, and marinate for at least 4 hours (overnight for best results).

2. Cooking the Chicken

• Grill Method (Preferred): Skewer and grill the chicken in a tandoor or oven (200°C for 15-20 mins) for a smoky flavor.
• Pan-Fry Option: Heat oil in a pan, sear chicken until slightly charred (keep juicy).

3. Making the Gravy

• Heat butter and oil in a pan. Add cumin seeds, then sauté onions until golden.
• Add ginger-garlic paste, cook for 1 min.
• Add tomato puree, cook on medium heat until oil separates (~10 mins).
• Add Kashmiri chili, coriander powder, garam masala, and salt. Cook for 2 mins.
• Stir in fresh cream, honey, and kasuri methi (crushed between palms).
• Add grilled chicken, simmer for 8-10 minutes on low heat.
• Finish with a dollop of cold butter and chopped coriander.

4. Pro Serving Tips for Restaurants

• Dhungar Effect: Place a hot charcoal piece in a small bowl, drizzle ghee, cover for 2 mins for smokiness.
• Garnish: Cream swirl, coriander, and butter drizzle.
• Pairing: Serve with garlic naan, jeera rice, or basmati pilaf.

 

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🔥 Bring the taste of Mumbai to Leeds! 🔥
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📍 Location: Bombay 2 Goa, 16 Headingley Lane, Headingley, Leeds, LS6 2AS

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Note: If you have not followed the proper instructions or have not prepared the test correctly, do not worry!

 

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