Butter Chicken

Tender tandoori-spiced chicken simmered in a velvety, mildly spiced tomato and butter sauce enriched with cream. This iconic North Indian dish is rich, aromatic, and universally beloved.

Ingredients

• 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• ½ cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder (Kashmiri for color)
• 1 tsp salt
• 3 tbsp butter
• 1 tbsp vegetable oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 tsp garam masala
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ cup heavy cream
• 1 tbsp sugar
• 2 tbsp fresh cilantro, chopped

Method

1. Combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, chili powder, and salt. Marinate for at least 30 minutes (or overnight in the refrigerator for best results).
2. Heat oil in a large skillet over high heat. Remove chicken from marinade, shaking off excess, and sear in batches for 2-3 minutes per side until charred spots form. The chicken does not need to be cooked through. Set aside.
3. In the same pan, melt butter over medium heat. Add the diced onion and cook for 5 minutes until softened and golden. Add garlic and ginger, cook for 1 minute until fragrant.
4. Add garam masala, cumin, and coriander. Toast the spices for 30 seconds. Pour in the crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
5. Use an immersion blender or transfer to a blender to puree the sauce until smooth. Return to the pan and stir in the heavy cream.
6. Add the seared chicken pieces to the sauce. Simmer gently for 12-15 minutes until the chicken is cooked through and the sauce has thickened to a rich, velvety consistency.
7. Taste and adjust salt and sugar. Garnish with fresh cilantro and serve with basmati rice or warm naan bread.

Chef's note: Kashmiri chili powder gives the classic deep red-orange color without too much heat. For a richer sauce, add an extra tablespoon of butter at the end (this is called "finishing" with butter). The sauce can be made a day ahead and reheated with the chicken.

Nutrition per serving

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