Why You’ll Love this Classic Indian Dhaba Butter Chicken
If you’ve ever craved that authentic Indian restaurant flavor at home, this Dhaba Butter Chicken recipe will become your new obsession.
I’m constantly amazed by how the marriage of aromatic spices, tender chicken, and velvety cream creates pure magic in this dish. What makes this version special? It’s the authentic approach—marinating the chicken in spiced cream, grilling it to perfection, then simmering in that rich, tomato-cashew gravy. The balance of tanginess from tomatoes, creaminess from cashews, and warmth from garam masala creates layers of flavor you simply can’t get from jarred sauces. Ready to impress your dinner guests, or just treat yourself?
What Ingredients are in Classic Indian Dhaba Butter Chicken?
The heart and soul of any great butter chicken recipe lies in its ingredients. This authentic dhaba-style version combines aromatic spices with rich dairy and tender chicken to create that signature velvety texture and complex flavor profile we all crave.
The magic happens when these seemingly simple ingredients transform through careful cooking techniques into something truly extraordinary—a sauce so good you’ll want to drink it with a spoon (not that I’ve ever done that in my kitchen, alone, when nobody’s watching).
- 500g boneless chicken
- 400ml fresh cream (200ml for marinade, 200ml for gravy)
- 5 medium tomatoes
- 1 onion
- 100g cashews
- 4 teaspoons butter (divided)
- 2 teaspoons oil
- 2 teaspoons garam masala (1 teaspoon for marinade)
- 2 teaspoons kasuri methi (dried fenugreek leaves)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon red chili powder (preferably MDH Deggi Mirch)
- 400ml water
When shopping for these ingredients, quality really does matter for authentic flavor. Look for fresh cream with high fat content—this isn’t the time to go low-fat.
The kasuri methi (dried fenugreek leaves) might require a trip to an Indian grocery store, but it’s absolutely worth it for that distinctive butter chicken flavor that can’t be replicated with substitutes.
And while the recipe calls for MDH Deggi Mirch for the red chili powder, you can adjust the heat level based on your preference. Remember that the cashews aren’t just a garnish—they’re integral to creating that signature creamy texture that makes dhaba butter chicken so irresistibly smooth.
How to Make this Classic Indian Dhaba Butter Chicken
Making authentic dhaba-style butter chicken is like conducting a culinary symphony—it happens in stages, with each step building flavor upon flavor. Start by preparing your marinade: combine 200ml of fresh cream with 1 teaspoon of garam masala, then melt 2 teaspoons of butter and mix it in. This creamy concoction becomes the tender bath for your 500g of boneless chicken, which you’ll cut into bite-sized pieces and let rest in the refrigerator for a full half hour.
There’s something almost meditative about waiting for chicken to marinate—that precious time when flavors meld and magic begins to happen beneath the surface.
While your chicken bathes in its spiced cream marinade, turn your attention to the gravy foundation. Boil 100g of cashews and 1 chopped onion in 400ml of water until the onions become translucent and soft. This mixture, once blitzed into a fine paste in your food processor, creates that signature velvety texture that makes dhaba butter chicken so unforgettable.
In a separate vessel, heat 2 teaspoons of oil, add the remaining 2 teaspoons of butter, and sauté this cashew-onion paste for about 5 minutes until it begins to brown. Now, transform 5 medium tomatoes into a silky puree and add it to your simmering base along with 2 teaspoons of kasuri methi, 1 teaspoon of red chili powder, the remaining teaspoon of garam masala, 1 teaspoon of salt, and 1 teaspoon of sugar.
The final movement in this culinary composition brings everything together in harmonious richness. After your chicken has finished its 15-18 minute journey in a 180°C oven, and your gravy has reduced to a thick consistency and cooled slightly, gently fold in the remaining 200ml of fresh cream.
For professional results that rival authentic Indian restaurants, consider using a stand mixer to achieve that perfectly smooth and consistent texture in your marinade and sauce preparations.
The transformation is almost alchemical—watching that vibrant tomato-based gravy turn into the signature orange-hued butter chicken sauce. Nestle your tender, roasted chicken pieces into this velvety gravy, ensuring each morsel is generously coated.
The contrast between the slightly charred edges of the chicken and the luxurious sauce creates that authentic dhaba experience right in your kitchen. Who needs to drive to a roadside eatery when this much deliciousness awaits at home?
Classic Indian Dhaba Butter Chicken Substitutions and Variations
While mastering the authentic dhaba butter chicken recipe is an achievement worth celebrating, don’t feel constrained to follow it to the letter every time.
You can swap fresh cream with coconut milk for a dairy-free version, or use Greek yogurt for a tangier, lighter alternative.
Not a fan of cashews? Try almonds or skip the nuts entirely.
Vegetarians might substitute paneer or tofu for chicken, while adjusting cooking times accordingly.
For spice lovers, increase the red chili powder or add fresh green chilies.
Can’t find kasuri methi? Substitute with a pinch of fenugreek powder or even a bit of mustard greens.
The beauty of butter chicken lies in its adaptability.
What to Serve with Classic Indian Dhaba Butter Chicken
Three perfect accompaniments can transform your homemade butter chicken from merely delicious to absolutely unforgettable.
First, there’s nothing like fluffy basmati rice to soak up that rich, creamy gravy—I always make a little extra because everyone wants seconds.
Warm, buttery naan bread is non-negotiable in my book; tear off pieces to scoop up those last bits of sauce.
Finally, a simple cucumber raita provides that cooling contrast your palate craves against the warming spices. The yogurt’s tanginess cuts through the richness, creating that perfect balance that keeps you coming back for one more bite.
Final Thoughts
After mastering this authentic Indian Dhaba Butter Chicken recipe, you’ll never need to order takeout again.
I’m convinced this dish represents the perfect balance of creamy indulgence and aromatic spices that makes butter chicken so beloved worldwide.
The magic happens in those little details—grilling the marinated chicken first, blending those cashews for creaminess, and allowing the gravy to cool before adding cream.
Can you imagine the faces around your table when you serve this?
Trust me, once you’ve made this version, store-bought sauces will pale in comparison.
This is comfort food at its finest, worth every minute spent.
