Butter Chicken Recipe

Prepare marinade

In a bowl combine yogurt, 2 tbsp ginger-garlic paste, lemon juice, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp Kashmiri red chili powder (or paprika), and 1 tsp salt. Whisk until smooth.

Trim excess fat from the chicken thighs and cut into 1.5–2 inch pieces. Add chicken to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook the chicken

Preheat grill, broiler, or a heavy skillet to high. Lightly brush chicken pieces with 2 tsp vegetable oil. Grill or broil for 6–8 minutes per side or until charred at edges and cooked through (internal temp 165°F / 74°C). Alternatively, sear in a hot skillet in 1–2 batches, 3–4 minutes per side until nicely browned and cooked through. Remove and set aside. Reserve any juices.

Warm 1 tbsp oil and 3 tbsp butter in a large skillet or saucepan over medium heat. Add 3 crushed green cardamom pods, 2 cloves and 1 bay leaf. Sauté for 30 seconds until fragrant being careful not to burn spices.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and golden brown, about 8–10 minutes. If onions brown too quickly reduce heat to medium-low.

Stir in 1 tbsp ginger-garlic paste and cook 1–2 minutes until raw smell dissipates.

Add 2 cups tomato puree and 1 tbsp tomato paste. Stir to combine, bring to a simmer, then reduce heat to low. Cook the tomato mixture, uncovered, stirring occasionally, 12–15 minutes until it deepens in color and oil begins to separate at the edges.

Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp crushed kasuri methi, 1 tsp salt, and 1 tsp sugar (if using). Stir and simmer 3–5 minutes to meld spices.

If you prefer a smoother gravy, use an immersion blender to purée the sauce in the pan until silky. Alternatively transfer to a blender (cool slightly) and blend until smooth, then return to the pan.

Reduce heat to low and stir in 1/2 cup heavy cream and 1 tbsp additional butter. Add the cooked chicken pieces and any collected juices to the sauce, coating them gently. Simmer uncovered 6–8 minutes so flavors combine and chicken reheats. Taste and adjust salt or sugar as needed.

Remove whole spices (cardamom pods, cloves, bay leaf) if desired. Sprinkle chopped cilantro over the top before serving.

Garnish with extra dab of butter and chopped cilantro. Serve hot with basmati rice or naan and lemon wedges on the side.