Butter Chicken Recipe

Marinate chicken

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

Roast or pan-sear chicken

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat. Toss marinated chicken with 1 tbsp vegetable oil. For oven: spread on a rimmed baking sheet and roast 15–20 minutes until cooked through and edges slightly charred. For stovetop: sear in batches 3–4 minutes per side until cooked through. Set aside.

Sauté aromatics

In a wide skillet or saucepan melt 3 tbsp butter over medium heat. Add finely chopped onion and cook, stirring, until soft and golden, about 7–8 minutes. Add 3 cloves minced garlic and 1 tbsp grated ginger and cook 1 minute until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add 1.5 cups tomato puree, paprika, ground coriander, cumin (1/2 tsp), 1 tsp garam masala, and 1/4 tsp red chili powder. Simmer on low-medium heat, partially covered, 10–12 minutes, stirring occasionally until thickened and oil begins to separate at edges.

Finish sauce

Using an immersion blender or transferring to a blender, purée the sauce until smooth (optional for silky texture). Return to low heat, stir in 3/4 cup heavy cream, 1 tsp salt, and 1/2 tsp sugar or honey. Simmer gently 3–4 minutes and adjust seasoning.

Combine chicken with sauce

Add the roasted chicken pieces into the simmering sauce along with any resting juices. Stir to coat and simmer together 5 minutes so flavors meld. If sauce is too thick, loosen with 2–4 tbsp water.

Add thinly sliced red bell pepper and 1/2 cup thawed peas to the sauce-chicken mixture during the final 4–5 minutes of simmering so vegetables are tender-crisp. Stir in 1/4 cup chopped fresh cilantro just before serving.

Meanwhile, whisk together 1/2 cup Greek yogurt or sour cream, 2 tbsp finely chopped cilantro, 1 tbsp lime juice, 1/2 tsp minced garlic and 1/4 tsp salt until smooth. Taste and adjust lime or salt. Chill until serving.

Rinse 1 cup basmati rice under cold water until water runs clear. Combine rinsed rice, 1.75 cups water, 1/4 tsp salt and 1/2 tbsp butter or oil in a small pot. Bring to a boil, reduce to low, cover and cook 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with fork.

Warm garlic naan according to package instructions or briefly over an open flame. Plate by spooning basmati rice onto plates, ladle butter chicken with peppers and peas alongside or over the rice. Drizzle cilantro-lime crema on top or serve on the side. Garnish with additional cilantro leaves and lime wedges. Serve hot with naan.