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Butter Chicken in a plate and a bowl on the side.
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5 from 10 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 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time1 hour 10 minutes
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 paprika
  • 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 oilve oil extra virgin
  • 1 bbq coal

Gravy

  • 4 tbsp sweet salted butter
  • ⅓ cup olive oil extra virgin
  • marinated chicken
  • 4 tbsp homemade butter chicken masala
  • 1½ tsp kosher salt or as needed
  • 1 tsp red chili powder
  • 6 ounce tomato paste
  • 2 cups heavy whipping cream
  • 3 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, 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 30 minutes 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 4 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, 4 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