Bombay Butter Chicken Recipe

Make the marinade

In a medium bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, paprika (or Kashmiri chili), and 1 tsp salt. Mix until smooth.

Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.

When ready to cook, remove chicken from fridge 20 minutes before cooking to take the chill off.

Sear the chicken

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, sear marinated chicken pieces in a single layer until browned on both sides but not fully cooked through, about 3 minutes per side. Transfer seared pieces to a plate and set aside. Reserve any accumulated juices in the pan.

Reduce heat to medium. In the same skillet (wipe out if excessively charred), add 3 tablespoons butter. When melted, add chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add minced garlic and grated ginger; cook 1–2 minutes until fragrant but not browned.

Stir in ground cumin, ground coriander, turmeric, and garam masala. Cook spices 30–45 seconds to bloom their aroma.

Add tomato paste and cook, stirring, 1–2 minutes to remove raw tomato taste.

Pour in crushed tomatoes and 3 tablespoons chicken stock (or water). Stir to combine, scraping up any browned bits from the bottom of the pan. Bring sauce to a gentle simmer.

Simmer uncovered 10 minutes, stirring occasionally, until the sauce reduces slightly and flavors meld. If the sauce is too thick, add up to 2 more tablespoons stock.

Using an immersion blender (or transfer carefully to a blender), pulse the sauce until smooth for a silky texture. Return sauce to the pan if blended separately.

Stir in remaining 1 tablespoon butter, heavy cream, honey (or sugar), crushed fenugreek (kasuri methi), and 1/2 tsp salt. Taste and adjust seasoning and sweetness.

Add the seared chicken pieces with any accumulated juices into the sauce. Stir to coat, reduce heat to low, cover partially, and simmer gently 8–10 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and sauce is glossy.

If desired, swirl in the optional tablespoon of additional butter for extra richness and stir gently.

Garnish with chopped fresh cilantro and serve immediately with basmati rice or warm naan and lemon wedges on the side.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce.