Delhi Style Butter Chicken Recipe

Prepare marinade

In a bowl combine plain yogurt, ginger paste, garlic paste, garam masala, ground cumin, Kashmiri red chili powder (or paprika), turmeric, salt, and lemon juice. Mix until smooth.

Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderization.

When ready to cook, remove the marinated chicken from the fridge about 20 minutes before cooking to come closer to room temperature.

Sear or shallow fry chicken

Heat 2 tablespoons vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. Add marinated chicken in a single layer (work in batches if necessary) and sear 3-4 minutes per side until lightly charred and cooked about 80% through. The chicken will finish cooking in the sauce. Remove chicken to a plate and set aside, reserving any browned bits in the pan.

In the same pan (wipe slightly if there is excessive burnt residue but keep fond), add 2 tablespoons of the butter over medium heat. Once melted, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and lightly golden, about 8-10 minutes.

Add minced garlic, minced ginger, and slit green chili (if using). Stir and cook for 1-2 minutes until fragrant.

Stir in tomato paste and cook 1 minute, then add the tomato puree. Mix well, scraping up any browned bits from the pan. Bring to a gentle simmer.

Add ground coriander, ground cumin, Kashmiri red chili powder, and 1 teaspoon sugar. Stir and simmer the sauce on low-medium heat for 10-12 minutes, uncovered, until it reduces slightly and oils begin to separate on the surface.

If you prefer an ultra-smooth restaurant-style sauce, transfer the tomato-onion mixture to a blender or use an immersion blender and purée until very smooth. Return sauce to the pan and continue.

Add remaining 2 tablespoons butter to the sauce, then add the partially cooked seared chicken pieces and any juices collected on the plate. Stir to coat chicken in the sauce.

Pour in 1/2 cup water to loosen the sauce if it seems too thick. Simmer gently, uncovered, for 8-10 minutes until the chicken is cooked through and the flavors meld. Stir occasionally to prevent sticking.

Lower the heat to very low. Stir in heavy cream slowly to create a rich, velvety texture. Add garam masala and crushed kasuri methi. Taste and adjust salt and sugar as needed. Simmer 2-3 minutes more—do not boil vigorously after adding cream.

Finish by adding remaining 0 tbs butter (optional for extra gloss). Remove from heat and let rest 2 minutes.

Garnish with chopped fresh cilantro and serve with lemon wedges on the side.