Trends Signature Butter Chicken Recipe

Marinate chicken

In a large bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground cumin, garam masala, ground coriander, kosher salt and paprika. Add chicken pieces and mix until fully coated. Cover and refrigerate for at least 2 hours, ideally overnight (up to 12 hours) to tenderize and infuse flavor.

Rinse and soak

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Optional: soak the rice for 20 minutes, then drain.

Cook rice

Combine rinsed rice, water, salt, and butter/ghee in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer 12-15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Sauté aromatics

Heat 3 tablespoons butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until soft and golden, about 8-10 minutes. Add minced garlic and grated ginger and cook 1-2 minutes until fragrant.

Build tomato base

Add tomato paste and cook, stirring, 2-3 minutes to caramelize slightly. Add crushed tomatoes, ground cumin, ground coriander, smoked paprika, garam masala, brown sugar, kosher salt and black pepper. Stir to combine and bring to a gentle simmer.

Simmer and reduce

Lower heat to medium-low and simmer uncovered 12-15 minutes, stirring occasionally, until the sauce thickens and flavors concentrate. Taste and adjust salt or sugar as needed.

Finish sauce

Stir in heavy cream and crushed kasuri methi (rub between your palms before adding). Simmer 3-4 minutes until sauce is smooth and creamy. Keep warm on very low heat while cooking the chicken.

Cook marinated chicken

Preheat a large nonstick skillet or cast-iron pan over medium-high heat with remaining 1 tablespoon butter. Remove chicken from marinade, shaking off excess (reserve marinade). Sear chicken pieces in batches for 3-4 minutes per side until well-browned but not fully cooked through. Transfer seared chicken to a plate.

Finish chicken in sauce

If desired, add reserved marinade to the sauce and bring to a simmer for 1-2 minutes to cook marinade. Add the seared chicken pieces to the simmering sauce, stirring to coat. Cover and simmer on low 8-10 minutes until chicken is cooked through (internal temp 165°F/74°C) and tender.

Final enrichment

Stir in remaining 1 tablespoon butter and half of the chopped cilantro. Adjust seasoning (salt, pepper, sugar) to taste. If sauce is too thick, loosen with 1-2 tablespoons water or cream.

Spoon fluffy basmati rice onto plates or a serving platter. Ladle generous portions of butter chicken over the rice. Sprinkle remaining cilantro over the top and place lemon wedges on the side. Serve immediately.