Butter Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1.5-inch pieces. In a bowl combine yogurt, minced garlic, grated ginger, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt, black pepper and 1 tablespoon oil. Add chicken pieces, mix thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook the marinated chicken

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat. If using the oven, thread chicken onto skewers or place on a rimmed baking sheet and roast 10-12 minutes until just cooked through and lightly charred at edges. If using a skillet, add 1 tablespoon oil over medium-high heat and sear chicken in batches until browned and cooked through, about 6-8 minutes. Remove chicken and set aside. The chicken will finish cooking in the sauce.

Sweat onions, garlic and ginger

In a large skillet or heavy-bottomed saucepan, heat 3 tablespoons butter and 1 tablespoon oil over medium heat. Add finely chopped onion and cook, stirring occasionally, until soft and golden, about 8-10 minutes. Add minced garlic and grated ginger; cook 1-2 minutes until fragrant, taking care not to burn.

Toast spices

Stir in ground cumin, ground coriander, paprika and 1 teaspoon garam masala. Cook the spices with the onion mixture for about 1 minute to bloom their flavors.

Add tomatoes and simmer

Add tomato puree and tomato paste, stirring to combine. Cook the mixture, stirring occasionally, for 6-8 minutes until the raw tomato smell reduces and the sauce darkens slightly. Add brown sugar (or honey), salt, black pepper and 1/2 cup water or stock to loosen the sauce. Bring to a gentle simmer.

Blend for silky texture (optional)

For a smooth, restaurant-style sauce, let the tomato mixture cool slightly then transfer to a blender or use an immersion blender to puree until smooth. Return the sauce to the pan and reheat gently. If you prefer a chunkier sauce, skip this step.

Finish sauce with cream and fenugreek

Reduce heat to low and stir in heavy cream and crushed dried fenugreek (kasuri methi). Simmer gently for 3-4 minutes, stirring so the cream doesn't curdle. Taste and adjust salt or sweetness.

Combine chicken and simmer

Add the cooked chicken pieces into the sauce, including any juices. Simmer on low for 5-7 minutes so the chicken absorbs the sauce flavors and finishes cooking. If sauce is too thick, add up to another 1/4 cup water or stock to reach desired consistency.

Finish and garnish

Stir in an additional tablespoon of butter (optional) for shine and richness. Sprinkle chopped fresh cilantro on top and serve hot with basmati rice or naan and lemon wedges on the side.

Serve the butter chicken hot over cooked basmati rice or with warm naan. Provide lemon wedges to squeeze at the table. Leftovers keep in an airtight container refrigerated up to 3 days; reheat gently on the stove with a splash of water or cream.