Butter Chicken Recipe

Make marinade and marinate chicken

In a medium bowl combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, ground cumin, ground coriander, smoked paprika and kosher salt. Stir in 1 tablespoon vegetable oil. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 4 hours or overnight.

Cook chicken

When ready to cook, preheat oven to 450°F (230°C) or heat a grill/skillet until very hot. Thread or arrange chicken on a sheet pan lined with foil or directly on the grill. Roast or grill for 8–10 minutes until cooked through and slightly charred at edges. Remove and set aside. Alternatively, sear in a hot skillet 4–5 minutes per side until internal temperature reaches 165°F (74°C). Reserve any juices for the sauce.

Sauté aromatics

In a large skillet or saucepan over medium heat, melt 2 tablespoons butter. Add finely diced onion and cook 6–8 minutes until soft and translucent. Add garlic and ginger and cook 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes, ground cumin, ground coriander, paprika, garam masala, red chili powder and brown sugar. Bring to a gentle simmer, reduce heat to low and let simmer 10–12 minutes, stirring occasionally so the sauce thickens and flavors meld. If mixture splatters, lower heat and cover partially.

Finish sauce and combine with chicken

Using an immersion blender or careful transfer to a blender, purée sauce until smooth if you prefer a silky texture. Return to pan over low heat, stir in remaining 2 tablespoons butter and heavy cream. Add salt to taste. Add cooked chicken pieces and any reserved juices to the sauce and simmer 5 minutes so the chicken warms through and absorbs flavor. Stir in 1 tablespoon chopped cilantro just before removing from heat.

While the sauce simmers, bring 1.5 cups water to a boil in a small pot. Add rinsed basmati rice, 1 teaspoon butter or ghee and 1/4 teaspoon salt. Stir once, cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Make dough

In a bowl combine flour, yeast, sugar and salt. Add yogurt, warm water and olive oil. Stir to form a sticky dough. Turn onto lightly floured surface and knead 3–4 minutes until smooth. Cover and let rest 20–30 minutes to relax (not full proofing).

Cook naan

Divide dough into 4 equal pieces, roll each into a ball and flatten/roll into an oval about 7" long. Heat a heavy skillet or cast-iron pan over medium-high heat until smoking slightly. Cook naan 1–2 minutes until bubbles form and underside is charred, flip and cook another 1 minute. Brush with melted butter and keep warm wrapped in a towel.

Place thinly sliced red onion in a jar. In a small saucepan heat vinegar, water, sugar and salt just until sugar dissolves. Pour hot brine over onions, let cool to room temperature, then refrigerate at least 30 minutes (longer develops flavor).

Whisk together yogurt, chopped mint, lemon juice and salt in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Rewarm sauce gently if needed. Spoon basmati rice onto each plate, add a portion of butter chicken alongside or over the rice. Serve house-made naan warm on the side. Top butter chicken with remaining 1 tablespoon butter and garnish with chopped cilantro. Serve pickled onions and a dollop of mint yogurt on the side.