Butter Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1.5–2 inch pieces; place in a bowl.

Make and apply marinade

In a bowl, combine yogurt, ginger-garlic paste (2 tbs), lemon juice, garam masala, ground cumin, ground coriander, kosher salt, and red chili powder. Add the chicken and mix until evenly coated. Cover and refrigerate for at least 1 hour, preferably 4–8 hours (up to overnight).

Char the chicken

Preheat a grill pan or heavy skillet over high heat and add 1 tablespoon oil. Shake off excess marinade and arrange chicken pieces in a single layer (work in batches if needed). Sear without moving for 2–3 minutes per side until well charred and cooked through (internal temp 165°F / 74°C). Alternatively, broil on a sheet pan 6 inches from heat for 6–8 minutes, turning once. Remove and set aside.

Sweat the aromatics

Reduce heat to medium. In a large skillet or Dutch oven, melt 3 tablespoons butter with 1 tablespoon oil. Add finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and golden, about 8–10 minutes.

Build the spice base

Add 1 tablespoon ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika. Cook, stirring, for 1–2 minutes until fragrant but not browned.

Add tomatoes and simmer

Stir in the 14 oz tomato puree, 1.25 tsp salt, and 0.5 tsp sugar. Bring to a gentle simmer, then reduce heat and cook uncovered for 12–15 minutes, stirring occasionally, until the raw tomato smell mellows and the sauce thickens slightly. If it becomes too thick, add up to 1/2 cup water or stock to loosen.

Blend for silky texture (optional)

For an ultra-smooth sauce, let the tomato mixture cool slightly then carefully transfer to a blender and puree until smooth. Return to the pan and rewarm over low heat.

Finish the sauce

Stir in 1/2 cup heavy cream and crushed dried fenugreek (1 tsp). Simmer gently for 3–4 minutes to meld flavors. Taste and adjust salt or sweetness. Add 1 teaspoon lemon juice if desired for brightness.

Combine chicken and sauce

Add the charred chicken pieces to the warm sauce and simmer on low for 4–5 minutes to let the flavors combine and for the chicken to reheat fully.

Finish and garnish

Swirl in the remaining tablespoon of butter and stir gently. Garnish with chopped cilantro and a drizzle of fresh cream or yogurt. Serve hot with basmati rice or naan.