Star Hotel Style Butter Chicken Gravy & Naan Recipe

Updated at: 10/02/2025

Indulge your senses in the rich, creamy depths of a truly exceptional butter chicken gravy, crafted with the finest ingredients and a touch of star hotel flair. This isn't your average takeout; we're diving deep into the aromatic spices and luscious textures that define this iconic Indian dish. Forget bland, watery sauces – prepare to experience a gravy so intensely flavorful, so luxuriously smooth, it will redefine your butter chicken expectations. We’ll elevate your naan game too, ensuring perfectly soft and slightly charred bread that's the ideal accompaniment.

This recipe takes you beyond the basic, unveiling the secrets to achieving restaurant-quality results in your own kitchen. Forget complicated techniques; our step-by-step guide makes this masterpiece surprisingly accessible, even for novice cooks. Ready to transform your weeknight dinner into a culinary adventure? Let's get started!

Tools Needed

  • Pan
  • Mixie (blender)
  • Whisk or fork
  • Iron pan

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Aromatic Spice Paste & Cook the Chicken

  • Fry the pepper, anise, cloves, bay leaves, cardamom pods, pineapple blossom, grated coconut, and oil in a pan until the coconut is golden brown. Add black cumin seeds and fry until fragrant.
  • Let the mixture cool, then blend it with turmeric powder, chili powder, coriander powder, salt, and small onions into a paste.
  • Fry a large onion with salt until softened in a pan with oil.
  • Add ginger-garlic paste and fry until the raw smell is gone. Add chopped coriander leaves and green chilies.
Fry the pepper, anise, cloves, bay leaves, cardamom pods, pineapple blossom, grated coconut, and oil in a pan until the coconut is golden brown. Add black cumin seeds and fry until fragrant.Let the mixture cool, then blend it with turmeric powder, chili powder, coriander powder, salt, and small onions into a paste.Fry a large onion with salt until softened in a pan with oil.Add ginger-garlic paste and fry until the raw smell is gone. Add chopped coriander leaves and green chilies.
Prepare the Aromatic Spice Paste & Cook the Chicken
  • Add chopped tomatoes and fry until softened.
  • Add half of the spice paste, mix well, and add water. Bring to a boil.
  • Add the chicken and cook covered on medium flame for 20-25 minutes until cooked through.
Add chopped tomatoes and fry until softened.Add half of the spice paste, mix well, and add water. Bring to a boil.Add the chicken and cook covered on medium flame for 20-25 minutes until cooked through.
Prepare the Aromatic Spice Paste & Cook the Chicken

Step 2. Make the Butter Chicken Gravy

  • Fry the pepper, anise, cloves, bay leaves, cardamom pods, pineapple blossom, grated coconut, and oil in a pan until the coconut is golden brown. Add black cumin seeds and fry until fragrant.
  • Let the mixture cool, then blend it with turmeric powder, chili powder, coriander powder, salt, and small onions into a paste.
  • Fry a large onion with salt until softened in a pan with oil.
  • Add ginger-garlic paste and fry until the raw smell is gone. Add chopped coriander leaves and green chilies.
Fry the pepper, anise, cloves, bay leaves, cardamom pods, pineapple blossom, grated coconut, and oil in a pan until the coconut is golden brown. Add black cumin seeds and fry until fragrant.Let the mixture cool, then blend it with turmeric powder, chili powder, coriander powder, salt, and small onions into a paste.Fry a large onion with salt until softened in a pan with oil.Add ginger-garlic paste and fry until the raw smell is gone. Add chopped coriander leaves and green chilies.
Make the Butter Chicken Gravy
  • Add chopped tomatoes and fry until softened.
  • Add half of the spice paste, mix well, and add water. Bring to a boil.
  • Add the chicken and cook covered on medium flame for 20-25 minutes until cooked through.
  • Garnish with coriander leaves and serve warm.
Add chopped tomatoes and fry until softened.Add half of the spice paste, mix well, and add water. Bring to a boil.Add the chicken and cook covered on medium flame for 20-25 minutes until cooked through.Garnish with coriander leaves and serve warm.
Make the Butter Chicken Gravy

Step 3. Prepare the Naan Dough

  • For the naan, combine maida (or a mix of maida and wheat flour), baking powder, baking soda, and salt. Make a well in the center.
  • In a separate bowl, mix warm milk, yogurt, sugar, and oil. Let sit for 10 minutes.
  • Add the wet ingredients to the dry ingredients and knead into a soft, slightly sticky dough. Knead for 10-15 minutes.
  • Let the dough rest covered for 2 hours.
For the naan, combine maida (or a mix of maida and wheat flour), baking powder, baking soda, and salt. Make a well in the center.In a separate bowl, mix warm milk, yogurt, sugar, and oil. Let sit for 10 minutes.Add the wet ingredients to the dry ingredients and knead into a soft, slightly sticky dough. Knead for 10-15 minutes.Let the dough rest covered for 2 hours.
Prepare the Naan Dough

Step 4. Shape & Cook the Naan

  • Divide the dough into portions, roll into ovals, and sprinkle with fenugreek, coriander leaves, and black sesame seeds.
  • Cook on a hot iron pan, applying a little water to the back of each naan before flipping to cook the other side.
Divide the dough into portions, roll into ovals, and sprinkle with fenugreek, coriander leaves, and black sesame seeds.Cook on a hot iron pan, applying a little water to the back of each naan before flipping to cook the other side.
Shape & Cook the Naan

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • Roast the coconut until it turns a nice golden brown color for the best flavor.
  • Adjust the amount of water in the chicken gravy to achieve your desired consistency.
  • Use unfermented fresh yogurt for the naan dough.
  • The naan dough should be soft and slightly sticky, not firm like chapati dough.
  • The longer the naan dough rests, the softer the naan will be.

Nutrition

  • Calories: approximately 1800-2000
  • Fat: 80-100g
  • Carbs: 150-180g
  • Protein: 50-60g

FAQs

1. Can I make the butter chicken gravy ahead of time?

Yes! The gravy actually tastes even better the next day. Make it a day ahead and reheat gently before serving.

2. What kind of naan bread should I use?

You can use store-bought naan, but homemade is best for that perfect texture. The recipe includes instructions for both!


So there you have it – a star hotel-worthy butter chicken gravy and perfectly paired naan, all created in the comfort of your own kitchen. Enjoy the rich flavors and satisfying textures of this classic dish, impressing yourself and your guests alike. Happy cooking!