Butter Chicken Recipe

Marinate the chicken

In a bowl combine 1 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp kosher salt, 1 tsp red chili powder and 1 tbsp vegetable oil. Add the 1 lb chicken pieces and stir to coat. Cover and refrigerate at least 1 hour, preferably 4 hours or overnight for best flavor.

Sear the chicken

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add 1 tbsp vegetable oil or a thin coating of oil and sear marinated chicken in batches so pieces are browned and slightly charred at edges, 2–3 minutes per side. Transfer seared chicken to a plate; it will finish cooking in the sauce. Reserve any juices.

Sweat aromatics

In the same large skillet reduce heat to medium and add 1 tbsp neutral oil and 2 tbsp butter. When butter melts, add 1 cup finely chopped yellow onion and sauté until soft and lightly golden, 6–8 minutes. Add 1 tbsp ginger-garlic paste and cook 1–2 minutes until raw aroma is gone.

Build tomato base

Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Add the 14 oz crushed tomatoes, 1 tsp jaggery, 1 tsp smoked or roasted garam masala, 1 tsp crushed fenugreek leaves, 1 tsp paprika, 1/2 tsp ground cumin and 1 tsp kosher salt. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes, stirring occasionally, until sauce thickens and deepens in color.

Blend for silky texture (optional)

For an ultra-smooth sauce, let mixture cool slightly then transfer to a blender and puree until very smooth (use caution with hot liquids). Return to skillet and reheat gently.

Finish sauce with cream & butter

Stir in 1/2 cup heavy cream and 2 tbsp butter. If sauce is too thick, add up to 1/4 cup whole milk to reach desired consistency. Taste and adjust salt and sweetness; add additional jaggery or 1/2 tsp if needed. Stir in 1/2 tbsp lemon juice to brighten.

Combine chicken and sauce

Add seared chicken and any resting juices into the sauce, submerging pieces. Simmer gently on low for 6–8 minutes until chicken is cooked through (internal temp 165°F / 74°C) and flavors meld. If using pre-cooked chicken, simmer just to heat through and let sauce cling to pieces.

Prepare raita

Mix 1/2 cup plain yogurt with 1/4 cup grated cucumber, 2 tbsp chopped cilantro and 1/4 tsp salt. Stir until combined and refrigerate until ready to serve.

Assemble masala slaw

In a bowl combine 1 cup thinly sliced green cabbage, 1/4 cup shredded carrot, 2 tbsp thinly sliced red onion, 1 tbsp lemon juice, 1/4 tsp toasted cumin powder, and 1/4 tsp salt and black pepper. Toss to coat and let sit 5–10 minutes for flavors to marry.

Heat daal

Warm 1 cup prepared yellow lentil daal in a small saucepan over low-medium heat until simmering; adjust consistency with water if needed and season to taste.

Ladle butter chicken into serving container. Spoon warmed daal in a separate compartment or alongside. Add a dollop of raita and a portion of masala slaw. Drizzle 1 tbsp melted butter over the curry, sprinkle chopped cilantro and toasted nuts if using. Serve hot.