Restaurant Style butter chicken recipe in hindi :Hello friends, if you have ever wondered “why does homemade butter chicken not taste like restaurant butter chicken”, then you are not alone. This is a common problem. Actually, restaurant butter chicken is tender, buttery and full of smoky flavors, while homemade butter chicken often tastes a little sour, bland or bland.

To know the secret, I spoke to a chef who has worked in top hotels in Delhi and Gurgaon for more than 25 years. And he shared the science and secrets of this whole process with me.

Let’s understand each step.

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Part 1: Basics – Marination and the Foundation of Gravy

Homemakers tend to finish the first two steps in a hurry. This is their biggest mistake.

1. The Magic of Marination: Restaurant Style butter chicken recipe

Restaurants use science, not magic. Their goal is to break down the proteins in the chicken so that it becomes soft and the flavors penetrate inside.

The Secret Ingredients: Raw papaya paste. The chef explains, “A little bit of raw papaya paste in the marination acts like an enzyme, which breaks down the protein fibres. And that’s the number one secret to that ‘melt in your mouth’ texture.” If you don’t have it, full-cream yogurt is your best friend. Its acidity tenderizes the chicken naturally.

Timing is important: 30 minutes of marination is a good time, folks. Overnight marination is a game-changer. It deepens the flavors, and the chicken becomes completely tender.

2. Making the Gravy: Restaurant Style Butter chicken recipe in malayalam

This is where your gravy gets its color and body. The biggest mistake home-makers make is using canned tomato puree. The authentic way to make it is a little slower, but better.

Ratio: The golden ratio of restaurant-style gravy is 2:1 (tomatoes: onions). Use ripe, red tomatoes for a deep color and natural sweetness.

Method of Cooking: You have to cook the tomato and onion mixture on low flame till all the moisture is evaporated and it turns into a thick paste and the oil glistens on top. This concentrates the flavour and the raw, sour taste of the tomatoes is gone. “Guys, you will know it’s ready when the oil starts separating from the paste,” the chef insists. This is called “masala chhodna”.

Interactive Concept: “Gravy Timer”

Start: Watery, raw tomato-onion mixture. 🟥 (Wait! Raw taste)

Middle: Thickening paste, still a little sour. 🟧 (Cook a little more!)

End: Thick paste and oil glistening on top. 🟩 (Absolutely perfect! Go ahead!)

Part 2: How to make – where the magic happens

Guys, you have to follow these steps carefully.

Ingredients (Serves 4) For the marination:

• 500 gms boneless chicken (cut into cubes)
• 1/2 cup thick yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp lemon juice
• 1 tsp raw papaya paste (secret weapon – optional)
• Salt to taste

For the gravy: Restaurant Style butter chicken recipe

• 4 large ripe tomatoes, finely chopped
• 2 large onions, finely chopped
• 10-12 cashews (for creaminess)
• 2 tbsp butter + 1 tbsp oil
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder (for colour, not for burning)
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves) – a must
• 1 tbsp sugar or honey (to balance the sourness)
• 2 tbsp fresh cream
• To taste Salt

Method: Restaurant Style butter chicken recipe

Step 1: Marinate and roast the chicken

You have to mix all the marination ingredients in a bowl, add the chicken and coat it well. And cover it and refrigerate it for at least 2 hours, or ideally overnight.

After marination, you can grill it in the oven, for that authentic smoky tandoori flavour.

You can pan-fry it in a little oil, just until cooked. Do not overcook.

Step 2: Make the super gravy

You have to heat 1 tbsp oil in a pan. Then add onion and fry it till it becomes soft. Then add tomatoes and cashews. And cook on medium flame for 10-12 minutes till everything becomes mushy and firm.

Now let this mixture cool completely. Then, blend it into a very smooth, silky paste. And friends, do not add any lumps in it. (lumps)! This is the soul of your dish.

Now heat 2 tbsp butter in the same pan. And then add ginger-garlic paste and fry for 30 seconds.

Now add this smooth tomato-onion paste back to it. Friends be careful, it can splatter.

Now add Kashmiri red chili powder, salt and sugar to it. And cook this gravy on low-medium flame. Friends this is the most important step. Cook it till the color of the gravy becomes dark red and butter/oil starts floating on top. This may take you 10-15 minutes.

Step 3: Grand Finale

Once the gravy is ready, add garam masala and kasuri methi (rub it between your palms before adding it, it will give a very nice aroma).

Add the pre-roasted chicken pieces to it. Let it boil for 5-7 minutes so that the chicken absorbs the flavour of the gravy.

Then turn off the gas. Now, add fresh cream to it and stir it lightly. After adding the cream, do not let it boil, otherwise it may curdle.

Add one last spoonful of butter on top and serve.

Part 3: Expert Advice – Pro-Tips by Chef

Method of Smoking (Dhoonaar): For the authentic restaurant-like tandoor aroma, heat a piece of coal on direct flame till it turns red. Place it in a small steel bowl. Place this bowl in the centre of your prepared butter chicken ki recipe Pour one spoonful of desi ghee on the coal. Immediately close the pot with a lid. Let it sit for 5 minutes. The smoke will permeate the entire dish.

Rule of Malai: Always use room temperature Malai and add it last, after turning off the gas.

Kasuri Methi is a must: This herb has a unique, slightly bitter aroma that is the hallmark of restaurant-style butter chicken. Never skip it.

Butter vs Malai: Butter adds richness, Malai adds silkiness. Use both. Good restaurants use both.

Conclusion: It’s not just a recipe, it’s a technique

Making restaurant-like butter chicken at home is not about hidden ingredients; it’s about patience and technique. It’s about cooking the gravy slowly till the oil oozes out, blending it to a velvety consistency, and balancing the sourness with a little sugar.

In the chef’s words, “Your home kitchen is not a restaurant. You don’t have a high-heat tandoor. But you do have time. Respect the process—the marination, the roasting of the base, the slow cooking—and your pot will reward you more than any takeaway. It will give you the pride of creating a perfect dish.”

So, put on your apron, put on some good music, and give this recipe the time it deserves. The result will be something akin to magic.

FAQ : Restaurant Style butter chicken recipe

1. Question: Why does butter chicken made at home not taste like restaurant?

Answer: There are three main reasons behind this:1. Question: Why does butter chicken made at home not taste like restaurant?

Lack of marination: Restaurants marinate chicken for a long time (at least 6-8 hours), which makes it soft and tasty.

Consistency of gravy: At home, we do not cook tomato-onion paste properly, due to which the gravy does not get that buttery taste.

Lack of smoky flavor: Tandoor is used in restaurants, which gives smoky flavor to the chicken.

2. Question: How to make Restaurant Style butter chicken recipe buttery and thick like restaurant?

Answer: Keep these things in mind:

Use of cashews and cream: Add boiled cashews before blending the gravy. This will make the gravy thick and creamy.

Separation of oil is necessary: ​​Cook the gravy until its oil starts separating. This is the identity of restaurant style.

How to add butter: Add fresh butter and cream at the end. Do not boil the gravy.

3. Question: Can Restaurant Style butter chicken recipe be made with smoky flavour without a tandoor?

Answer: Yes! Try this method:

Charcoal smoke: Place hot coal in a small bowl, pour ghee on it, place it in the butter chicken vessel and cover for 5 minutes.

Using liquid smoke: Add a drop of liquid smoke (be careful, do not add too much).

4. Question: How to make healthy butter chicken banane ki recipe? Can we use something else instead of cream?

Answer: Yes, here are some healthy options:

Instead of cream: Use hung curd or cashew/almond paste.

Instead of sugar: Add honey or jaggery powder.

Avoid fried chicken: Grill or air fry the chicken.

5. Question: What to do if butter chicken gravy becomes too sour?

Answer: Try these remedies:

Add sugar or honey: Add a little sugar or honey, the sourness will reduce.

Add cream: Add a little more cream.

Cashew paste: Adding cashew paste also reduces the sourness.