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Bowl of butter chicken with charred chicken pieces in creamy tomato sauce

Butter Chicken

Chicken thighs charred under the broiler, then simmered in a reduced tomato sauce finished with cream, butter, and kasoori methi.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs 900 g boneless, skinless chicken thighs, cut into 1.5 inch pieces
  • 1/2 cup 120 g plain whole milk yogurt
  • 2 tablespoons 30 ml fresh lemon juice
  • 2 tablespoons 30 g ginger paste, divided
  • 2 tablespoons 30 g garlic paste, divided
  • 1 teaspoon ground turmeric
  • 2 teaspoons Kashmiri chili powder divided
  • 2 teaspoons garam masala divided
  • 2 teaspoons salt divided
  • 4 tablespoons 57 g butter, divided
  • 1 tablespoon 15 ml neutral oil
  • 1 medium yellow onion finely diced
  • 1 can 28 oz / 794 g tomato puree
  • 1/4 cup 35 g raw cashews, soaked and blended
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sugar
  • 1/2 cup 120 ml heavy cream
  • 1 tablespoon 4 g kasoori methi (dried fenugreek leaves)
  • Fresh cilantro chopped, for serving

Method
 

  1. Mix the marinade ingredients and coat the chicken, then rest 30 minutes to overnight.
  2. Broil the chicken on a lined sheet 6 to 8 minutes until charred at the edges.
  3. Cook the onion in butter and oil until deep golden, then add ginger, garlic, and spices.
  4. Stir in the tomato puree and simmer 18 to 20 minutes until darkened and oil beads at the edges.
  5. Cool slightly, blend the sauce smooth, and strain for a silky texture if wanted.
  6. Return the sauce to low heat, add the charred chicken, and simmer to 165°F (74°C).
  7. Off heat, stir in the remaining butter, cream, sugar, and crushed kasoori methi.

Notes

Chicken thighs work better than breast here since the meat cooks twice, under the broiler and then in the sauce.
No cashews on hand, raw sunflower seeds soaked the same way work as a close substitute.
The sauce can be made up to 2 days ahead and refrigerated separately from the chicken.
Storage Notes:
Refrigerate up to 4 days in a sealed container; flavor improves by day two.
Freeze sauce and chicken together up to 3 months, leaving headspace for expansion.
Reheat on low heat on the stovetop, stirring often, to keep the cream from breaking.