Restaurant Style At Home: Butter Chicken With Chef Mark Kidd

by Vaishnavi Venkataraman
Restaurant Style At Home: Butter Chicken With Chef Mark Kidd

If there’s one thing Dubai is known for apart from gold and the Burj Khalifa, it has to be food. The city is blessed with a zillion restaurants and foodies are sure to be spoilt for choice when here. However, the pandemic has led to

Dubai loves its Butter Chicken and today we have chef Mark Kidd from one of Dubai’s most popular restaurant Kulcha King to show you how to prepare a Kulcha King Style Butter Chicken at home. On that note, Here is How You Can Make Smoked Paneer Makhani Biryani At Home .


Chicken Marination
Chicken Breast & Leg (600 Gms)
Mustard Seed Oil (25 Ml)
Kulcha King Garam Masala ( 2 Tbsp)
Salt ( 1 Tsp)
Methi Leaves ( 1 Tsp)
Ginger Garlic Paste ( 1 Tbsp)

Tandoor Marination
Hung Curd ( 250 Gms)
Salt (1 Tbsp)
Mustard Oil ( 25 Gms)
Cumin Seeds  (1 Tsp)
Chaat Masal ( 1 Tbsp)
Garam Masala (1 Tbsp)
Lemon Juice (30 Ml)
Green Chilli Paste (1/2 Tsp)

Butter Chicken Paste
Butter (60 Gms)
Diced Tomatoes (3)
Diced Red Onion (1)
Cashew Nuts ( 80 Gms)
Bay Leave ( 1 Gm)
Star Anise (1 )
Cinnamon Stick ( 1 )
Black Cardamom Pods ( 3)
Green Cardamom Pods ( 6)
Deghi Mirch ( 1 Tsp)
Garam Masala ( 1 Tbsp)
Peeled Ginger (4)
Garlic Cloves (4)
Honey ( 2 Tbsp)

Butter Chicken Gravy
Butter ( 1.5  Tbsp)
Add The Gravy
Add The Chicken
Cream (125 Ml)

Also try out Kathal Ki Subzi With Chef Suvir Saran.


Firstly, in a bowl add 25ml of mustard oil, 2 table spoons of garam masala, 1 table spoon salt, methi leaves, 1 table spoon diner garlic paste and 600 grams chicken. Marinate this and leave it in the fridge for 20 minutes. While the first marination sits in, start the second marination. For the Tandoori marination add one cup of hung curd, 1 tbs salt, 1 tbs mustard oil, 1 tbs cumin seed, 1 tbs chat masala and 1 tbs garam masala and stir well. To this, add 30 ml of lemon juice and 1/2 tbs green chili paste. Now remove the chicken marination from the fridge and marinate it with the Tandoor marination. Set this aside for 10 minutes.

For the butter chicken gravy, take about 60 gms of butter in a pan. To this, add 3 diced tomatoes, 1 dices onion and 80 gms cashew nuts. Caramelise this. Now add, the dry spices- 1 bay leaf, 1 star anise, 1 cinnamon stick, 3 black cardamom, and 6 green cardamom pods. Add 1 tbs deghi mirch powder, 1 tbs garam masala, four small pieces of ginger, 4 garlic cloves, 2 tbs honey. Cook this mixture until it becomes mushy. Meanwhile, roast the chicken in the pre-heated oven for 25 minutes. Shred the chicken into pieces. Grind the tomato-onion paste until its smooth and creamy.

Finally add 2 tbs of butter in a pan. Add the gravy and the chicken along with 125 ml cream. Restaurant style butter chicken is ready to be served hot with rice or bread!