Butter Chicken Recipe

Prepare and marinate

Trim excess fat from 1 lb chicken thighs and cut into 1- to 1.5-inch pieces. In a bowl combine 1 tbs Greek yogurt, 1 tbs lemon juice, 3 tsp minced garlic, 2 tsp grated ginger, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp kosher salt and 1 tsp black pepper. Add chicken pieces, mix until evenly coated, cover and refrigerate at least 30 minutes or up to 4 hours (overnight is fine).

Sear the chicken

Heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Remove excess marinade from chicken (shake off heavily dripping yogurt) and sear chicken in batches for 2–3 minutes per side until just browned (chicken will finish cooking in the sauce). Transfer seared pieces to a plate and set aside.

Cook aromatics

Reduce heat to medium. In the same skillet add 2 tbs unsalted butter. When butter melts add 1 cup finely chopped onion and cook, stirring, until softened and translucent, about 5–7 minutes. Add 2 tsp minced garlic and 1 tsp grated ginger and cook 30–45 seconds until fragrant.

Build the tomato base

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add 1 cup crushed tomatoes and 1/2 cup water or low-sodium chicken broth, scraping any browned bits from the pan. Stir in 1/2 tsp turmeric, 1/2 tsp ground cumin, 1 tsp garam masala and 1/2 tsp smoked paprika. Bring to a gentle simmer.

Simmer and finish sauce

Let the sauce simmer gently for 6–8 minutes until it thickens slightly. Return the seared chicken and any accumulated juices to the skillet, stir to coat, cover, and simmer on low for 8–10 minutes until chicken reaches an internal temperature of 165°F (74°C).

Enrich and season

Stir in 3 tbs heavy cream and 1/2 tsp crushed kasuri methi (if using). Taste and adjust seasoning with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Simmer uncovered 1–2 minutes to meld flavors and warm the cream through.

Finish

Remove from heat and stir in 2 tbs chopped cilantro. Let rest 3 minutes before serving.

Divide cooked cauliflower rice between two plates. Spoon butter chicken over the cauliflower rice. Garnish with additional cilantro and serve with lemon wedges to squeeze over before eating.