Butter Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1.5-inch pieces. In a bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, turmeric, red chili powder (or paprika), salt, and 1 tablespoon vegetable oil. Add the chicken pieces and mix so each piece is well coated. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor.

Heat a large skillet or heavy pan over medium-high heat. Add 1 tablespoon oil and sear the marinated chicken in batches (do not overcrowd) until browned on both sides and nearly cooked through, about 3–4 minutes per side depending on piece size. Remove seared chicken to a plate and set aside. The chicken will finish cooking in the sauce.

In the same skillet, reduce heat to medium and add 3 tablespoons butter and 1 tablespoon oil. When the butter melts, add the finely chopped onion and sauté until soft and golden, about 8–10 minutes. Stir frequently to avoid burning.

Add minced garlic and grated ginger and cook 1–2 minutes until fragrant.

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika and 1 teaspoon garam masala. Cook the spices for about 30 seconds to bloom their flavors.

Add 1 cup tomato puree (or crushed tomatoes) and cook, stirring, for 4–5 minutes until the tomato thickens slightly and the raw smell dissipates.

Stir in 0.5 cup water or low-sodium chicken stock and 2 tablespoons cashew paste. Bring to a gentle simmer and let the sauce cook 5 minutes, reducing slightly.

Use an immersion blender to puree the sauce until smooth (or transfer carefully to a blender and return to the pan). If sauce is thicker than you prefer, add a splash more water or stock to reach desired consistency.

Return the seared chicken pieces and any accumulated juices to the pan, stirring to coat. Simmer gently for 6–8 minutes until chicken is cooked through and sauce is infused with chicken flavor.

Lower heat and stir in 0.75 cup heavy cream, 0.5 teaspoon sugar (if using), 0.75 teaspoon salt, and 1 teaspoon lemon juice. Simmer 2–3 minutes more — do not boil vigorously once cream is added to avoid splitting.

Finish by stirring in 1 teaspoon crushed dried fenugreek leaves (kasuri methi) and 2 tablespoons chopped fresh cilantro. Adjust salt and lemon to taste.

Spoon butter chicken into a serving dish, garnish with a drizzle of cream and extra cilantro if desired. Serve hot with steamed basmati rice, naan, or roti.

Leftovers: refrigerate in an airtight container up to 3 days or freeze up to 2 months. Reheat gently on the stove, adding a splash of water or cream to loosen the sauce if needed.