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Butter Chicken, also known as Murgh Makhani, is one of the most popular Indian dishes loved across the world. Creamy, rich, and mildly spiced, this dish is perfect when served with naan or basmati rice. In this article, you will learn how to make restaurant-style butter chicken at home in a simple and straightforward way.
Authentic restaurant-style flavor
Easy step-by-step instructions
Ready in under an hour
Uses simple, everyday ingredients
Perfect for family dinners and special occasions
500g boneless chicken (preferably thigh pieces)
½ cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
1 tablespoon lemon juice
Salt to taste
2 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
2 large tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
½ cup heavy cream (or fresh cream)
1 tablespoon honey or sugar (optional, for a mild sweetness)
Salt to taste
Fresh coriander leaves for garnish
In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, and all the spices.
Add the chicken pieces and coat them well.
Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Heat oil in a non-stick pan.
Add the marinated chicken pieces and cook on medium heat until they are 80–90% done.
Slightly char the pieces for that authentic tandoori effect.
Remove and set aside.
In the same pan, melt the butter.
Add chopped onions and sautΓ© until golden brown.
Add ginger-garlic paste and cook for 1 minute.
Add pureed tomatoes, chili powder, turmeric, and salt. Cook until the oil separates from the masala.
Add the cooked chicken to the gravy and mix well.
Lower the heat and pour in the cream. Stir gently.
Add honey/sugar and garam masala. Simmer for 10–15 minutes on low heat.
Adjust salt and spice as needed.
Garnish with chopped coriander leaves.
Butter chicken pairs perfectly with:
Garlic naan
Tandoori roti
Steamed or jeera rice
Paratha or chapati
A side of cucumber raita or green salad
Use chicken thighs for tender, juicy results.
Marinate longer for more flavor.
Use fresh cream for the richest texture.
Add a few crushed kasuri methi (dried fenugreek leaves) for authentic aroma.
Want extra creaminess? Add a tablespoon of cashew paste.
Now that you know how to cook restaurant-style butter chicken at home, you can skip the takeout and impress everyone at the dinner table. This recipe brings you the same flavor, aroma, and satisfaction as your favorite Indian restaurant.
Try it today and bring the magic of Indian cuisine to your kitchen. If you enjoyed this recipe, feel free to share it and leave a comment below!
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