Indian Butter Chicken Recipe

In a medium bowl combine yogurt, ginger paste, garlic paste, garam masala, ground cumin, red chili powder, kosher salt, lemon juice, and oil. Stir to a smooth marinade.

Add the chicken pieces and toss to fully coat. Cover and refrigerate for at least 30 minutes and up to 6 hours (longer will tenderize more; if marinating over 2 hours, reduce yogurt to avoid breakdown).

When ready to cook, heat a large skillet or grill pan over medium-high heat and add 1 tablespoon neutral oil. Remove excess marinade (do not rinse) and sear chicken pieces in batches until browned on both sides and just cooked through, 4–6 minutes per batch depending on size. Transfer seared chicken to a plate; it will finish cooking in the sauce.

In a large heavy-bottomed skillet melt 2 tablespoons butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until very soft and translucent, about 8–10 minutes.

Add the minced garlic, grated ginger, and chopped jalapeño. Cook 1–2 minutes until fragrant, taking care not to brown the garlic.

Stir in ground coriander, ground cumin, paprika, and 1/2 teaspoon garam masala. Cook spices 30–45 seconds to bloom their flavors.

Add the tomato purée and stir to combine. Bring to a low simmer and cook 6–8 minutes, stirring occasionally, until the tomato darkens and the raw acidity mellows.

Add the remaining 1 tablespoon butter, brown sugar (or honey), salt, and water or chicken stock. Stir and simmer 3 minutes.

Using an immersion blender, blender jar, or food processor, puree the sauce until smooth and velvety. (Be careful with hot liquids; vent the blender.) Return sauce to the pan if needed.

Stir in heavy cream and kasuri methi (crush between your palms as you add). Simmer gently 3–4 minutes to thicken slightly and marry flavors.

Add the seared chicken pieces and any accumulated juices to the sauce. Simmer over low heat 5–7 minutes until chicken is fully cooked and the sauce coats the pieces. Taste and adjust salt and sugar if needed. Sprinkle remaining 1/2 teaspoon garam masala and swirl in an extra tablespoon of butter for gloss, if desired.

While the chicken marinates or cooks, place the sliced red onion in a heatproof bowl or jar.

In a small saucepan, combine vinegar, water, sugar, and salt. Warm over low heat just until sugar and salt dissolve, about 1–2 minutes. Do not boil.

Pour the warm pickling liquid over the sliced onion. Let cool to room temperature, then cover and refrigerate at least 20 minutes. For best flavor, pickle at least 1 hour. Drain before serving.

In a small blender or with an immersion blender, combine sour cream (or crema), plain yogurt, chopped jalapeño, lime juice, cilantro, and 1/4 teaspoon salt. Blend until smooth and slightly airy. Taste and add more salt or lime if desired.

Transfer crema to a squeeze bottle or small bowl. Chill briefly if you prefer a firmer texture.

To serve, spoon butter chicken over rice or alongside warm naan. Top with a few tablespoons of pickled red onion, drizzle jalapeño crema in a zigzag or dollops, and scatter fresh cilantro leaves. Serve with lemon or lime wedges on the side.