Today, we are Elevating Jarred Butter Chicken to Restaurant Quality!
We transform a store-bought Patak’s Butter Chicken Sauce into a rich, flavourful, restaurant-style dish. Marinated chicken is pan-seared until golden, then simmered in a sauce enhanced with sautéed onions, garlic, ginger, butter, cream, and spices. A touch of sugar balances acidity, while garam masala and kasuri methi add depth. Finished with a swirl of cream and extra butter, this version turns a basic jar into a silky, aromatic butter chicken that rivals any restaurant!
👇 RECIPE BELOW
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Ingredients
For the Chicken:
- 500g (1.1 lbs) boneless chicken thighs or breast, cut into bite-sized pieces
- 3 tbsp (45g) plain yogurt
- 1 tbsp (15ml) lemon juice
- 1 tsp (2g) garam masala
- 1 tsp (2g) tandoori masala
- ½ tsp (1g) turmeric powder
- ½ tsp (1g) cumin powder
- ½ tsp (1g) coriander powder
- ½ tsp (1g) Kashmiri red chilli powder (or smoked paprika for colour)
- ½ tsp (3g) salt
- 1 tbsp (15ml) oil
- pinch of colour (optional)
For the Sauce:
- 1 tbsp (15g) unsalted butter
- 1 tbsp (15ml) oil
- 1 small onion (100g), finely chopped
- 2 cloves garlic, minced
- 1-inch (2.5cm) ginger, grated
- 1 jar (450g) Patak’s Butter Chicken Sauce
- ½ tsp (2g) garam masala
- ¼ tsp (1g) smoked paprika (optional, for depth)
- ½ tsp (2g) sugar
- 1/8 tsp (a pinch) baking soda (to balance acidity)
- ¼ cup (60ml) heavy cream
- 1 tbsp (5g) dried fenugreek leaves (Kasuri methi), crushed
- 1 tbsp (15g) butter (for finishing)
- Salt to taste
For Garnish & Serving:
- Fresh coriander, chopped
- Extra cream for drizzling
- Serve with naan, roti, or steamed basmati rice
#backyardchef #butterchicken #murghmakhani #pataks
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