Butter Chicken Recipe

Prepare and marinate chicken

Trim excess fat from 1 lb chicken thighs and cut into 1-1.5 inch pieces. In a large bowl combine 1 cup plain yogurt, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbs lemon juice, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp kosher salt and 1 tsp red chili powder or paprika. Stir until smooth. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook the marinated chicken

Preheat a large skillet or grill pan over medium-high heat. Add 1 tbs vegetable oil and heat until shimmering. Remove excess marinade from chicken (shake off but don't wipe completely). Add chicken pieces in a single layer and sear 3-4 minutes per side until browned and mostly cooked through (internal temp ~160°F/71°C). Work in batches if needed. Transfer chicken to a plate and set aside. Alternatively you may broil the chicken on a rimmed baking sheet for 6-8 minutes per side for char.

Sweat onions and aromatics

In the same large skillet over medium heat add 4 tbs unsalted butter. When butter melts, add 1 cup finely chopped onion and cook, stirring occasionally, until soft and golden, about 8-10 minutes. Add 2 tsp minced garlic and 1 tsp grated ginger and cook 1 minute until fragrant.

Build tomato base

Stir in 1 cup tomato puree and 1 tbs tomato paste. Cook 5-7 minutes, stirring occasionally, until the mixture darkens slightly and raw tomato smell cooks off. Add 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garam masala, 1 tsp kosher salt and 1 tsp sugar (if using). Cook another 2 minutes to toast the spices, stirring so they don’t burn.

Simmer sauce

Reduce heat to low and pour in 1 cup heavy cream, stirring to fully combine. Simmer gently for 3-4 minutes until sauce is smooth and slightly thickened. If sauce is too thick, add 2-4 tbs water to reach desired consistency.

Finish with chicken and fenugreek

Return the seared chicken and any accumulated juices to the skillet. Stir to coat in the sauce. Simmer on low 6-8 minutes until chicken reaches 165°F (74°C) and flavors meld. Sprinkle 1 tsp crushed kasuri methi (dried fenugreek leaves) over the sauce and stir. Taste and adjust salt, sugar, or creaminess as needed. If desired, stir in 1 tbs extra butter for added richness.

Ladle butter chicken into a serving dish, garnish with 2 tbs chopped fresh cilantro. Serve hot with steamed basmati rice, naan, or roti and lemon wedges. Leftovers will keep in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of water or cream if the sauce tightens.