Butter Chicken Curry Recipe

Marinate chicken

Cut chicken thighs into 1- to 1.5-inch pieces. In a bowl combine yogurt, lemon juice, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp turmeric and 1/2 tsp kosher salt. Add chicken, toss to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove excess marinade (but keep some for flavor). Sear chicken pieces in batches until lightly browned (3–4 minutes per side) and just cooked through. Transfer chicken to a plate and set aside.

Make sauce

In the same skillet melt 2 tablespoons butter over medium heat. Add the finely chopped onion and sauté until translucent, about 6–8 minutes. Add remaining 1 minced garlic and 1 tablespoon grated ginger and cook 1 minute until fragrant. Stir in tomato puree and 1 tablespoon tomato paste, bring to a simmer and cook 8–10 minutes, stirring occasionally, to thicken and reduce raw tomato flavor.

Finish curry

Add back the seared chicken and any juices to the sauce. Stir in dried fenugreek leaves (crush between your palms first), 1/2 teaspoon salt (adjust to taste), and 1 teaspoon brown sugar or honey. Simmer gently 6–8 minutes to meld flavors and cook chicken through. Reduce heat to low and whisk in 1/2 cup heavy cream and remaining 1 tablespoon butter, warming until sauce is creamy but not boiling. Taste and adjust seasoning. Garnish with chopped cilantro and serve hot.

Rinse basmati rice under cold water until water runs clear; drain. In a medium saucepan combine rinsed rice, 1 cup coconut milk, 1.25 cups water, 1 teaspoon oil or ghee, and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork, stir in chopped cilantro and optional toasted coconut flakes, then keep warm until serving.

In a small saucepan combine diced mango, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon lemon juice, 1/2 teaspoon ground ginger, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Bring to a simmer over medium heat.

Cook, stirring occasionally, until mango softens and mixture thickens to a jammy consistency, 8–12 minutes. Taste and adjust sweetness or acidity. Remove from heat and let cool to room temperature; chutney will thicken further. Keep at room temperature for immediate use or refrigerate for up to 1 week.

Make dough

Whisk warm water, sugar and yeast in a small bowl and let sit 5–10 minutes until foamy. In a large bowl combine flour, baking powder and 3/4 teaspoon salt. Stir in yogurt, 1 teaspoon oil, and the yeast mixture to form a soft dough. Knead on a lightly floured surface 5–7 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place 45–60 minutes until roughly doubled.

Shape and cook naan

Divide dough into 6 equal pieces, roll into balls and flatten into teardrop or round shapes about 6–7 inches across. Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot. Cook each naan 1–2 minutes on the first side until bubbles form and charred spots appear, then flip and cook another 1 minute. If desired, finish briefly over an open flame or under a broiler for additional char marks.

Finish with garlic butter

Mix melted butter with 2 minced garlic cloves and 1 tablespoon chopped cilantro. Brush warm naan with garlic butter as soon as they come off the pan. Serve immediately alongside butter chicken.