Butter Chicken

Ingredients

• 800g boneless, skinless chicken thighs, cut into 4cm cubes
• 150g full-fat plain yogurt
• 1 tbsp fresh lemon juice
• 1½ tsp Kashmiri chili powder
• 1 tsp garam masala (for marinade)
• 1 tsp ground cumin (for marinade)
• 1 tsp fine sea salt (for marinade)
• 2 tbsp (30g) unsalted butter, divided
• 1 tbsp neutral oil
• 1 large onion (approx 200g), finely diced
• 5 cloves garlic, finely grated
• 1 x 3cm knob fresh ginger, finely grated
• 1 x 400g can crushed tomatoes
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala (for the sauce)
• 150ml (⅔ cup) full-fat double cream
• 1 tsp sugar
• 1½ tbsp dried fenugreek leaves (kasuri methi)
• 1 tsp fine sea salt, to taste

Smart Substitutions

• ↔Use paneer (400g) instead of chicken for a vegetarian version with comparable protein content
• ↔Replace double cream with full-fat coconut cream for a dairy-free version with a subtle, tropical sweetness

How to Cook

1. 1

   Combine yogurt, lemon juice, and all marinade spices and salt in a large bowl. Add chicken and toss until evenly coated. Cover and marinate in fridge (minimum 30 min, ideally overnight).

   30 min

   Overnight marination noticeably tenderizes the chicken — the lactic acid in yogurt gently breaks down muscle fibres without making them mushy.

2. 2

   Heat a cast-iron or heavy skillet over the highest possible heat until smoking. Add 1 tbsp oil. Sear the marinated chicken in a single layer without crowding, working in batches. Cook 3–4 minutes per side until charred. Remove and rest.

   12 min

   High-heat charring creates Maillard reaction compounds that are fundamental to the dish's smoky, complex flavour. Without this step, it is just a tomato curry.

3. 3

   In a large heavy saucepan, melt 1 tbsp butter over medium heat. Add onion and cook until golden, about 10 minutes. Add garlic and ginger, cook 2 minutes. Add crushed tomatoes and all remaining spices. Simmer uncovered until sauce thickens considerably and oil separates.

   18 min

   Allow the tomato sauce to reduce until it's almost paste-like before adding cream — this concentrates the flavour and prevents a watery final curry.

4. 4

   Allow the sauce to cool slightly. Transfer to a blender and blend until completely smooth. Pass through a fine-mesh sieve back into the saucepan for a silky smooth restaurant-quality sauce.

   5 min

   Sieving the blended sauce is the professional step that takes the texture from home-cook to restaurant-quality. It removes all skin fragments and fibre for pure velvety smoothness.

5. 5

   Return blended sauce to medium-low heat. Add seared chicken with all resting juices. Stir in cream, sugar, remaining butter, and salt. Simmer gently for 8–10 minutes. Rub kasuri methi between your palms directly over the pan and stir in. Adjust seasoning and serve.

   10 min

   Adding the butter at the very end (mounting) and stirring to emulsify creates a glossy, coating sauce — the same technique used in classical French pan sauces.