Restaurant Style Butter Chicken by Natashia Britto

Cooking time
120 mins
6 people




Meal course
Posted by
Posted on
8 ingredientsfor-marination
1 cupgreek-youghurt
1 numberlemon-juice
1000 gramboneless-chicken-cubes
4 table-spoonmustard-oil
4 table-spoonginger-garlic-paste
1 table-spoongreen-chilli-paste
1 teaspoonmint-powder
1 pinchsalt-to-taste
6 table-spoontandoori-masala
28 ingredientsfor-sauce
1 table-spoonvegetable-oil
2 numbercinnamon-sticks
6 numbercloves
8 numberblack-peppercorns
1 numbermace
2 numberbay-leaves
1/2 table-spooncumin-seeds
1/2 table-spoonfenugreek-seeds
2 numberstar-anise
2 numberdried-red-chilli
1 table-spoonkashmiri-chilli-powder
1 table-spoonturmeric-powder
1 teaspooncoriander-powder
1 teaspooncumin-powder
1 teaspoondried-fenugreek-leaves
2 table-spoontandoori-masala
1 teaspoongaram-masala
2 mediumchopped-onions
4 numberchopped-garlic-cloves
3 table-spoonchopped-ginger
3 mediumchopped-tomatoes
3 numberchopped-coriander-stems
1 table-spoondried-mint-powder
1/2 numberlemon-juice
2 numbergreen-chilli
12 numbertoasted-cashew-nuts
1/4 cupdouble-cream
4 numbersaffron-threads
6 table-spoonbutter
2 ingredientsfor-garnish
1 pinchcreme
1 pinchdried-fenugreek-leaves

Restaurant Style Butter Chicken By Natashia Britto

Chargrilled tender boneless chicken pieces in a rich and thick, silky smooth and creamy buttery sauce. Well-balanced between sweet and spicy notes to enhance the complex flavour profile of the dish.

  1. Method to marinate uncooked chicken: Marinate the Chicken with the ingredients mentioned only for marinating (except the TandoorI Masala).
  2. Cling and keep aside for 30mins in room temperature.
  3. Add the tandoori Masala and refrigerated preferably overnight or minimum 2 hours.
  4. Skewer the chicken and place a dripping tray with a little water and butter under the chicken to collect the juices.
  5. Grill in the oven at 200 Degrees until tender and set aside.
  6. Method to cook:
  7. • Part1: Heat the Oil in a pan.
  8. Add 2 tbsp. butter and the whole spices follow (except the Star anise).
  9. Add the Onions and fry until golden brown.
  10. Now add the chopped Ginger/Garlic and the Powdered Spices (except the Garam Masala) and fry for a couple of minutes more.
  11. Add the chopped tomato, Coriander leaves, Mint leaves, Chilli and Cashew nuts.
  12. Fry for 5mins.
  13. Add 1 1⁄2 cup water or Milk, bring up to boil, add the Garam Masala powder cover with a lid and let it simmer for 10 minutes on slow.
  14. Make sure to cool down the Sauce properly and put in a Mixer/blender and until smooth.
  15. Line a strainer with a muslin cloth and sieve through.
  16. Add the course mix back into the blender with water as required and repeat the procedure 2 to 3 times to achieve a consistency of a smooth thick gravy.
  17. • Part2: Heat a pot.
  18. Add 2 tbsp. butter and once it is melted and starts to sizzle, add the Star anise.
  19. Now add the Smooth Sauce and the chicken juices from the dripping tray.
  20. Simmer for 5 minutes.
  21. Add the chicken and double cream and simmer for another 5 minutes.
  22. Finish with the 2 tbsp. butter and serve.
  23. Garnish with cream and Fenugreek leaves (rub the leaves in your palms to release aroma).


  1. Profile photo of Grilled Pineapple
    Grilled Pineapple said on January 27, 2016 Reply
    We are currently modifying this recipe
    1. Profile photo of Grilled Pineapple
      Grilled Pineapple said on January 27, 2016 Reply
      Done ! we understand that adding ingredients separately can be cumbersome. We're continuously trying to find ways to make it simple and quick. Thanks for your contribution and understanding. Keep Sharing !
  2. Profile photo of Grilled Pineapple
    Grilled Pineapple said on January 27, 2016 Reply
    How are you managing the sweetness in this recipe ? : Chef Anjali

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