Creamy Butter Chicken

A new post for chicken lovers...Creamy Butter Chicken!

This is my favorite gravy when it comes to eating out! I do not get tired of butter chicken no matter what.
My daughter is a very picky eater,feeding her something is a challenge in itself.
Sometimes I wonder she lives on air!...but she loves eating two chicken preparations the most.
One is my  moms chicken xacuti and second is butter chicken.
I have tried ordering so many butter chicken parcels since this day that I was finally confused,which one's good!

I wanted to make a creamy and tasty butter chicken for my daughter. So the first option I resorted to was restaurant parcel for her,which did not work longer as every time I ordered this dish(ofcourse from a new one and sometime the same restaurant) I got a weird feeling,plus the parcel quantity that these days we get in take-out order is very less so its hardly sufficient for 1 person.
So my next best option was getting ready mix of butter chicken like Suhana's or Mother's Recipes. I tried that too but somehow she had one or two bites every-time and left it.
I was left with one option is to make it myself, and ofcourse I had no clue!

Finally, I found a fix for this. I altered my recipe of paneer makhani in such a way that it tastes much better than restaurant butter chicken.
Now,my daughters eats few bites...Thank God!

This post is an update of pictures :)

You all try this recipe and enjoy the flavor!

Restaurant Style Creamy Butter Chicken Boneless recipe

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Creamy Butter Chicken
  • 250 gms Chicken,washed,cleaned,skinless,bonless or with bone(I used chicken pieces with bone)
  • For Marination:
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Red Chili Powder
  • 1 Tablespoon Tandoori Masala Powder
  • Salt as per need
  • 2 Tablespoons Ginger-Garlic Paste
  • a pinch Red / Orange Food color
  • For Masala I
  • 2 Tablespoons Butter,melted
  • 1 Medium Onion,sliced
  • 1 Medium Tomato,sliced
  • a handful Cashewnuts
  • 1 Teaspoon Kasoori Methi
  • 12 Black Peppercorns
  • 1/4th Cup Milk
  • For Masala II
  • 2 Tablespoons Butter,melted
  • 3 Bayleaves,crushed
  • 6 Green Cardamoms
  • 1/2 Mace,blade
  • 6 Cloves
  • 1 Cinnamon Stick,1"
  • 1 Teaspoon Coriander Seeds
  • 1 Teaspoon Cumin Seeds
  • 2 Petals Star Anise
  • 1 Teaspoon Fennel Seeds
  • Additional:
  • 2 Sprigs  Cilantro,chopped
  • 2 Tablespoons + more as per your choice(I added a lot) Butter,melted
  • Salt as per need
  • 1 Teaspoon Sugar
  • 1/4th Cup Milk
  • 1 Teaspoon Kasoori Methi
Firstly,wash the chicken pieces thoroughly.
I used chicken with bones,you can go for boneless too.
Add all the mentioned under "For Marination" to a mixing bowl.
Add chicken pieces.
Mix well,so that all the ingredients are coated on to chicken pieces well.
Keep the marinated chicken for 15 minutes.
Meanwhile make Masala I.
In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy.
Keep this aside to cool.
When cooled grind them with milk to a smooth paste.
In the same pan,add the marinated chicken pieces.
Do not add any oil or butter and roast them on high flames till cooked and outer skin is slightly charred.
Make sure you do not burn the chicken pieces.
You can do this step using oven too.
When done,take all the pieces on a plate and let them cool.
Now,make Masala II.
In the same pan,add butter and add all ingredients mentioned under Masala II.
Fry them on low flame till fragrant.
Let the masala cool.
When cooled,grind to a smooth paste by adding little water.
Now,shred the chicken pieces.
You can retain the bones in the gravy or discard them.
In the same pan,add butter(here I added 2 Tablespoons).
To this add cilantro chopped.
Fry for a minute,then add masala I.
Fry the masala for 1/2 a minute then add another tablespoon butter.
Again fry this for 1/2 minute.
When the oil starts separating,add the masala II.
Add salt and sugar.
Mix once.
Add the shredded chicken.
Add milk or water as per choice to make gravy.
I used 1/4th cup milk.
Here I added another tablespoon butter(optional)
Mix once.
Add kasoori methi.
Mix once.
Do not cook this for long.
Let it cook for about a minute.
Switch off the gas.
Serve with Kulcha / Naan/ Roti/Rice!
Prep time: Cook time: Total time: Yield: 4 Servings

Restaurant Style Creamy Butter Chicken Boneless recipe

  • Adding amount of butter to this gravy is personal choice. You can add as per recipe/more/less butter that suits your choice.
  • I do all masala frying and cooking in the same pan.I do this as the masala and its aroma remains in the pan so when we change pans for each step the masala is lost in the process.
  • You can add cream/milk or water to make paste/gravy. Choice is yours.
  • I added milk in this recipe. You can make it more creamier by adding cream instead.

Restaurant Style Creamy Butter Chicken Boneless recipe

Prasanna Hede
Prasanna Hede


  1. what kind of Tandoori Masala do you use?

  2. Its not fixed for me...I keep changing brands...right now I am using Everest :)

  3. I tried the above receipe and it turned out really very nice...

    I added a small twist of mine, at the end I gave smoke flavour. It enhanced its taste and flavour. It was tasting like restaurant. :)

  4. Liked most of your recepies. Something different and innovative compared to other food blogs. Keep going.

  5. I hope you will keep on submitting new articles or blog posts & thank you for sharing your great experience with us.

  6. The pics left me drooling, will try and let you know

  7. The butter chicken looks extremely delicious. Lovely shots too, Prasanna.

  8. I've only had butter chicken once - in a Mediterranean restaurant with my ex - and I LOVED it! [Got something out that relationship, at least ;) ] I've always been too scared to try to make it at home, so thanks for the inspiration!

  9. This looks delicious, but there are so many ingredients I have not even heard of before. I need to branch out more! :)

  10. So many wonderful spices! This looks so yummy. Gorgeous photos.

  11. This looks delicious and I bet it smells pretty amazing too. There are so many wonderful flavors in this and the color is beautiful. Yummy!

    Luci’s Morsels | fashion. food. frivolity.

  12. Looks so good, great idea to make this at home!

  13. This looks delicious! I love Indian food and have always wanted to try making it!

  14. Wonderful recipe.I like this and I think this is very delicious. I am going to make this recipe for my family and husband Thanks for sharing

  15. Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!

  16. Hey, Thank you so much for this post. It's really helpful.