Butter Chicken Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and cut into 1.5–2 inch pieces. In a bowl combine plain yogurt, ginger paste, garlic paste, ground coriander, ground cumin, garam masala, paprika, kosher salt, lemon juice, and 1 tablespoon vegetable oil. Mix until smooth, then add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavor.

Cook the chicken

Preheat oven to 450°F (230°C) or heat a broiler. Arrange marinated chicken on a foil-lined baking sheet or a grill pan, spacing pieces apart. Roast or broil for 8–12 minutes, turning once, until edges are slightly charred and internal temperature reaches 165°F (74°C). Alternatively, pan-sear in 1 tablespoon oil over medium-high heat in batches for 6–8 minutes until cooked through. Remove chicken and set aside. Reserve any juices for the sauce.

Sweat the aromatics

In a large heavy skillet or Dutch oven, heat 4 tablespoons butter and 1 tablespoon oil over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 8–10 minutes. Add the minced garlic and minced ginger and cook 1–2 minutes until fragrant.

Toast spices & add tomato

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, and 1 teaspoon Kashmiri or sweet paprika. Cook 30–45 seconds to bloom the spices without burning. Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the 14 oz crushed tomatoes and 1 cup water or stock, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.

Simmer & blend

Reduce heat and simmer gently for 12–15 minutes to concentrate flavors and thicken slightly. If you prefer an ultra-smooth sauce, let the mixture cool slightly then transfer to a blender or use an immersion blender to puree until smooth. Return sauce to the pan if blended separately.

Finish the sauce

Stir in 1 cup heavy cream, 1 teaspoon sugar (if using), 1 teaspoon garam masala, and 1 teaspoon crushed dried fenugreek (kasuri methi). Taste and season with 1 teaspoon kosher salt, adjusting as needed. Simmer gently 3–5 minutes to meld flavors and warm the cream—do not boil vigorously to avoid curdling.

Add chicken to sauce

Add the cooked tandoori-style chicken pieces and any reserved juices to the sauce. Stir to coat and simmer on low 4–6 minutes so the chicken absorbs sauce flavors and reheats fully.

Final butter & garnish

Stir in the additional 1 tablespoon butter for a glossy finish. Swirl in 2 tablespoons heavy cream if you want extra richness and a decorative finish. Sprinkle chopped fresh cilantro on top and serve with lemon wedges on the side.