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    Home » Main Dish

    Pakistani-Style Butter Chicken (Better than Restaurant!)

    Nov 21, 2022 by Sarah Mirza · 10 Comments

    Jump to Recipe Print Recipe

    Pakistani-Style Butter Chicken (Better than Restaurant!) That I guarantee its even better than your favorite takeout spot! It’s loaded with warm spices, intensely flavorful, and perfect for spooning on top of basmati rice or naan. By following my step-by-step instructions and video, you can easily make this authentic butter chicken successfully at home! Ready to get started? Let’s dive in.

    TABLE OF CONTENTS

    • What is Butter Chicken?
    • Video
    • Steps in making the perfect Butter Chicken
    • Butter Chicken VS Chicken Tikka Masala
    • Tips
    • Faqs
    • Ingredients
    • How to smoke and marinate?
    • How to make Butter Chicken?
    • What to serve and pair it with?
    • Recipe
    Butter Chicken

    WHAT IS BUTTER CHICKEN?

    Pakistani-Style Butter Chicken (Better than Restaurant!) Also known as Chicken Makhni or Makhni Chicken without doubt the most popular curry across all of South Asia, is a rich, creamy, and flavorful curry of chicken engorged in a spiced tomato, cream, and butter sauce, makes the perfect Pakistani dish.

    VIDEO

    STEPS IN MAKING THE PERFECT BUTTER CHICKEN

    There are few components to cooking the best Butter Chicken:

    1. Firstly, you have to make the most-delicious masala by dry roasting South Asian spices and grinding it until it's in powder form.  
    2. Next comes the marination and smoking step.
    3. After which the gravy is made.

    Interestingly, after coming up with and perfecting this recipe, I've ceased ordering the dish at restaurants since I'm confident my tried-and-tested recipe breaks the curry-based mold in a very positive, delectable manner.

    process 7

    BUTTER CHICKEN VS CHICKEN TIKKA MASALA

    There is a widespread, common misconception that Butter Chicken and Chicken Tikka Masala are one and the same. However, Butter Chicken finds its roots in Northern India and Chicken Tikka Masala was borne in England! Butter Chicken is creamier as compared to Chicken Tikka Masala, and it holds a strikingly orange color whereas Chicken Tikka Masala is typically red. While mistaken to be the same, they are, quite literally, from different ends of the world.

    Flat lay shot

    TIPS

    • Always smoke the chicken before its resting time.
    • Always marinate the chicken for at least 2 hours up to overnight in refrigerator.
    • I always recommend using chicken thighs instead of chicken tenderloins or breast. Chicken breast is more dry and chicken tenderloins have less flavor and are also dry as compared to chicken thighs. Plus, it will give your curry a weird, undesirable texture.
    • If dry whole byadgi pepper isn't available use dried long chili pepper.

    FAQS

    Is Butter Chicken spicy?

    No, Butter Chicken isn't spicy.

    Why is the smoking step necessary?

    If the chicken is not grilled then a quick smoking step is a perfect substitute that gives out a smoke flavor.

    ingredient picture

    INGREDIENTS

    • Cinnamon stick
    • Green cardamoms
    • Star anise
    • Black cardamoms
    • Cloves
    • Black peppercorns
    • Cumin seeds
    • Bay leaf
    • Mace (Javitri)
    • Nutmeg
    • Coriander seeds
    • Dry whole byadgi (dry red chillies)
    • Red chili powder
    • Turmeric powder
    • Paprika powder
    • Garam masala powder
    • Salt
    making the masala picture

    HOW TO SMOKE AND MARINATE?

    a hand dry roasting in a fry pan.
    Dry Roast the whole spices.
    the powder masala shot in bowl.
    Grind the whole spices and mix in the powder spices.
    marinated chicken in a bowl of butter chicken.
    Marinate the chicken, oil, ginger garlic paste, vinegar, lemon juice, yogurt, and the butter chicken masala that you made
    Smoke the butter chicken.
    make sure after this step you put on a lid to trap the smoke.
    Mix well. Let it marinate.

    HOW TO MAKE BUTTER CHICKEN?

    Add oil, and add the butter.
    Add the marinated chicken.
    Until it looks like this.
    Add tomato paste and mix well!
    Sprinkle on some salt, red chili powder, and butter chicken masala that you made.
    Mix well!
    Add heavy whipping cream and mix well.
    lid of the pot.
    Cover the lid. Let it cook for 20 minutes.
    butter chicken in a pot.
    Garnish and Enjoy!

    WHAT TO SERVE AND PAIR IT ?

    Butter Chicken is usually served with naan, chapati, or Basmati Rice (Perfect & Easy). Pair this recipe with Mutton Charsi Karahi,Chicken Biryani, and Beef Nihari; don't forget the dessert Zarda and Thick Kheer.

    process 7 butter chicken

    LET'S MAKE BUTTER CHICKEN!!!

    Butter Chicken in a plate and a bowl on the side.
    Print Recipe
    5 from 3 votes

    Pakistani-Style Butter Chicken (Better than Restaurant!)

    Pakistani-Style Butter Chicken (Better than Restaurant!) is a super popular South Asian dish made with tender chicken thighs wrapped in a delicious homemade masala, creamy, buttery tomato based sauce.
    Prep Time10 mins
    Cook Time30 mins
    Resting Time1 hr
    Total Time1 hr 40 mins
    Course: Main
    Cuisine: Indian, Pakistani
    Keyword: authentic chicken butter, butter chicken, chicken makani, chicken makini, creamy butter chicken recipe, creamy chicken makini, homemade butter chicken masala, indian butter chicken, pakistani butter chicken
    Servings: 6 people
    Calories: 46kcal
    Author: Sarah Mirza

    Ingredients

    Butter Chicken Masala

    • 1 inch cinnamon stick
    • 4 green cardamom pods
    • 2 star anise
    • 2 black cardamoms
    • 6 whole cloves
    • 10 black peppercorns
    • 1 tbsp cumin seeds
    • 1 bay leaf
    • ½ piece javitri mace
    • ⅛ piece netmug
    • 2 tbsp coriander seeds
    • 4 dry whole byadgi
    • 2 tsp red chili powder
    • 1 tsp tumeric powder
    • 1 tsp red chili powder
    • ¼ tsp garam masala powder
    • 1 tsp salt

    Marination and Smoke

    • 2 lbs chicken thigh ½-1 inch pieces
    • 1 tsp white vinegar
    • 2 tbsp ginger garlic paste
    • 1 tsp pure lemon juice
    • 2 tbsp butter chicken masala that you just made
    • 1 tbsp full fat yogurt
    • 1 tbsp oilve oil extra virgin
    • 1 bbq coal

    Gravy

    • 4 tbsp sweet salted butter
    • 2 tbsp olive oil extra virgin
    • marinated chicken
    • 1½ salt or as needed
    • 1 tsp red chili powder
    • 6 ounce tomato paste
    • 2 cups heavy whipping cream
    • ½ tbsp honey

    Garnish

    • 1 tsp heavy whipping cream
    • 1 tsp dried kasuri methi
    • 2 tbsp sweet salted butter

    Instructions

    Butter Chicken Masala

    • In a fry pan, add cinnamon, green cardamom, star anise, black cardamoms, cloves, black peppercorn, cumin seeds, bay leaf, javitri, netmeg, coriander seeds, and chili whole byadgi.
    • Lightly dry roast the spices in a fry pan on medium heat.
    • Grind all until all the whole spices that you added become powder form in a spice grinder.
    • Now add salt, red chili powder, tumeric powder, and garam masala powder.
    • Mix everything all together.

    Smoke And Marination

    • In a bowl, add chicken, oil, ginger garlic paste, vinegar, lemon juice, yogurt, and the butter chicken masala that you made.
    • Now burn the coal on the stove, place the burned/lighted coal by using a steel tong in a steel bowl.
    • Place the bowl on the chicken. pour 1 tbsp oil on the coal and quickly cover the lid let the smoke makes its way around the chicken.
    • After 2-3 minutes remove the cover from the chicken and take out the steel bowl and discard the coal.
    • Cover the chicken with the lid and refrigerate it for 2 hour or overnight.

    Gravy

    • In a medium pot, on medium heat, turn on the stove let it get hot.
    • Add ⅓ cup oil.
    • Now add in 2 tbsp butter and let it melt.
    • Next add the marniated chicken and toss it around pot until the chicken changes its color.
    • Now add in tomato paste and mix it well with the chicken.
    • Now add 1½ tsp salt,1 tsp red chili powder, 2 tbsp of the butter chicken masala.
    • Mix well and let it cook for 5 minutes.
    • Add the 2 cups of heavy whipping cream and mix well.
    • Now cover and let it cook on medium low for 10-15 minutes or until the oil separates.
    • Next add honey and mix well.
    • Uncover the pot and garnish with some heavy whipping cream, dried kasuri methi, and butter at top.
    • Enjoy it with chapati, naan or white rice.

    Video

    Nutrition

    Serving: 1cup | Calories: 46kcal | Carbohydrates: 3g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 44mg | Fiber: 1g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg
    « Pakistani Mutton Handi
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    Comments

    1. Asma Rafiq says

      August 28, 2021 at 11:36 am

      5 stars
      Ufffff this is the best butter chicken I have ever had! The spices and technique is amazing. Must try!

      Reply
      • Sarah Mirza says

        August 28, 2021 at 4:35 pm

        thank you so much :*

        Reply
    2. Katie Khan says

      August 30, 2021 at 8:06 pm

      5 stars
      hands down the best butter chicken recipe.

      Reply
      • Sarah Mirza says

        August 30, 2021 at 8:07 pm

        thank you so much :*

        Reply
    3. Alley says

      September 01, 2021 at 4:11 pm

      5 stars
      My first butter chicken recipe and it was amazing! Can’t go wrong…delish! Thank you for sharing!

      Reply
      • Sarah Mirza says

        September 01, 2021 at 6:55 pm

        Thank you so much :*

        Reply
    4. Saadia says

      September 04, 2021 at 1:56 am

      What is Byadgi?

      Reply
      • Sarah Mirza says

        September 04, 2021 at 3:59 am

        https://www.etsy.com/listing/1000891587/byadgi-chilli-whole-sortex-clean-sabut?gbraid=0AAAAADtcfRJVM3ynP_PAsed5x_BGgGxGT&gpla=1&gao=1&&utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_b-home_and_living-food_and_drink-herbs_and_spices_and_seasonings-herbs_and_spices&utm_custom1=_k_Cj0KCQjwssyJBhDXARIsAK98ITQeWIDZnUX6_rFShQsj8kXuVBh7uvlsFkj_haB6KU9vMb7HnRhJMk8aAmnAEALw_wcB_k_&utm_content=go_1843970812_75209270572_346429594487_aud-1185363470307:pla-306107311649_m__1000891587_468310659&utm_custom2=1843970812&gbraid=0AAAAADtcfRJVM3ynP_PAsed5x_BGgGxGT&gclid=Cj0KCQjwssyJBhDXARIsAK98ITQeWIDZnUX6_rFShQsj8kXuVBh7uvlsFkj_haB6KU9vMb7HnRhJMk8aAmnAEALw_wcB
        They are this kind of pepper they are less spicier.

        Reply
    5. Katharine Eppolito says

      September 21, 2021 at 11:14 pm

      I want to try this recipe this weekend. I’m the picture, it looks like you dry roast the whole spices before grinding, but I don’t see any mention of that in the directions. Should I roast them or not?

      Reply
      • Sarah Mirza says

        September 21, 2021 at 11:18 pm

        Thank you so much for bringing that to my attention, I just included that step. I always dry roast my spices. I don't know how I forgot to add it in the procedure.

        Reply

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