Butter Chicken Recipe

Prepare the marinade

In a large bowl combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, turmeric, 1 tsp kosher salt, and 1 tsp black pepper. Whisk until smooth.

Add the cut chicken pieces to the marinade and toss until well coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor and tenderness.

Sear the chicken

When ready to cook, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove excess marinade (do not wipe the chicken dry—some cling is fine). Working in batches if needed, sear chicken pieces for 2–3 minutes per side until they develop a light brown crust but are not fully cooked through. Transfer seared chicken to a plate. You can also broil or grill the marinated chicken for added char if preferred.

Cook the aromatics

In the same large skillet or in a separate heavy-bottomed saucepan, melt 4 tbsp butter over medium heat. Add the finely chopped onion and a pinch of salt; cook stirring occasionally until the onion is soft and translucent, about 6–8 minutes.

Add 3 minced garlic cloves and 1 tbsp grated ginger; cook 1–2 minutes more until fragrant, stirring to avoid burning.

Build the sauce

Stir in 1 tsp ground cumin, 2 tsp paprika, 1 tsp ground coriander, and 1 tsp crushed fenugreek (kasuri methi). Cook the spices with the aromatics for about 30 seconds to bloom their flavors. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly.

Pour in the 14 oz crushed tomatoes and 1 cup water or chicken stock, scraping any browned bits from the pan. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken and concentrate flavors.

Finish the sauce and combine

Stir in 1 cup heavy cream and 1 tsp sugar or honey; simmer gently 3–4 minutes until the sauce is smooth and slightly thickened. Taste and adjust salt (about 1 tsp kosher salt recommended) and sweetness as desired.

Return the seared chicken and any accumulated juices to the sauce. Stir to submerge the pieces, then simmer uncovered over low heat for 8–10 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce coats the back of a spoon.

If desired, swirl in 1 tbsp additional butter for gloss and richness. Sprinkle the 2 tbsp chopped fresh cilantro over the top.

Serve the butter chicken hot with steamed basmati rice, naan, or roti. Offer lemon wedges on the side to squeeze over the dish if desired.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat; add a splash of water or cream if the sauce has thickened too much.