Restaurant Style Butter Chicken

Deodita Walke, July 12, 2025

Restaurant Style Butter Chicken Recipe

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! 🔥
Please visit our #restaurant #bombay2goa
 

📍 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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