I wanted to recreate the butter chicken I had at a restaurant.You can use chicken thigh meat instead of the white meat used here of course. Recipe by mgmilk

I was very impressed when I ate butter chicken curry at the Indian restaurant near my house, so I tried to cook it many times.You won't believe how good it is, so try this delicious recipe.Children can eat this too because hot spices are not included.If you cook over high heat after putting the heavy cream, it will separate, so be careful.It will be more delicious if you put coriander seeds on top of the coriander powder. Recipe by jam*

I wanted to eat at home the butter chicken curry in an Indian curry place.Make sure to saute the butter, garlic, and ginger patiently over low heat. Make sure to avoid any burns. For 3 to 4 servings. Recipe by Matsujun

I received a request for this curry's recipe, but it's a curry usually served at restaurants (i.e. not a home-cooked dish), so I tried to make it based on my past experiences eating it, and some research I did with books and the Internet. I aimed for these 3 things: 1. not covered with oil, 2. as healthy as possible, 3. a satisfying taste. I managed to create this dish after some experimenting with spices, etc. I don't mean to brag, but it's fantastic.If you substitute the chicken with bite-sized paneer, this will become a vegetarian recipe.If you substitute the chicken with bite-sized paneer, this will become a vegetarian recipe.The tartness of canned tomatoes should be reduced if you simmer them well. You can also add some sugar to balance out the flavors. Recipe by Plabar.

Super delicious restaurant style butter chicken anyone can make at home. This dish is based on the British Indian Restaurant style.NOTES:If you're missing any spices don't worry. substitute for something similar if you can and if not that's ok too! the closer you can get to this recipe the better.This is a very indulgent meal, if you want to cut down the amount of butter... don't. Eat something else. Cutting back on the butter will ruin the dish as it is the heart of the dish.If you like more spice add 1 or 2 chopped green chilli to the onion as you are sauteing and blend together into the onion paste.You can use tandoori masala paste but i find these too sweet and much prefer the powdered form. you can buy from Indian grocer or on ebay etc.Cream will make the dish more or less rich. feel free to adjust this ingredient as you please.Ideally you want the chicken to be ready to add to the gravy as it comes out of the oven. I place chicken in the oven as i begin to saute whole spices. The timing is up to you but don't worry if it doesn't match up perfectly. You're better off having the gravy ready early as you can just continue to add water if it thickens too much. If the chicken is ready far too early i would advise continue cooking on a low heat (70 degrees celcius) until cooked through completely.

I have morning sickness and it's impossible for me to keep down garlic. I really wanted to eat some butter chicken curry though so I designed this recipe. I made this with ingredients that I had in stock so it doesn't contain any milk or cream, I used yogurt instead. I was so impressed with the resulting flavor.Even if you make this dish haphazardly it will still turn out delicious. The tighter the lid, the more it will prevent any curry sticking to the sides of the pan. I use a Le Creuset pot at home. Adding cabbage, carrots or any other vegetables will result in a sweet and delicious curry. Recipe by umicook

I love butter chicken curry.I really like spicy things so I added a lot of ichimi and sansho pepper, and used spicy "Vermont" brand Curry Roux. I keep minced onion in the freezer, so it's really easy to make! The picture includes Cookpad user patissier's Chapati. I ate them together and it was delicious!!! Recipe by *sasa*

I wanted to eat butter chicken curry like I had at an Indian restaurant, so I made it at home.I dunked some bread into it the next morning - the flavor was concentrated and delicious.Marinate the chicken breast with minced curry roux.If you add sake and soy sauce to finish, they give a subtle flavor that suits Japanese tastes. Just add a small amount of water too smooth the texture out if it becomes too thick. I used a brand of curry roux called "Nidan Juku Curry (Sweet)". For 4 servings. Recipe by hitkat

Fell in love with butter chicken curry at this Indian restaurant in Tokyo. Since moved to US, I have been missing it so much. One day, I decided to make it by myself. Tried many times and finally, it was successful!!So it is not originally from my country but why not to share? I hope you like it!

I had a craving for creamy chicken curry.I didn't make this spicy so that my child could eat it too. If you want to spice it up, you can add some red pepper or substitute the turmeric for curry powder. If you don't have chutney, you can use honey or sugar. Recipe by Nico

This dish is a family favourite. I like to serve the butter chicken with fresh Naan from our local Indian restaurant. But store bought Naan is fine too. I freeze any unused Naan for next time. We don’t usually have any leftover butter chicken to freeze though!