Instructions
9 steps · tick them off as you cookWhisk 1/2 cup yogurt with half the ginger-garlic paste, 1 tsp garam masala, 1 tsp paprika and 1 tsp salt. Add cubed chicken and marinate 30 minutes minimum.
30 minutesHeat 2 tbsp ghee in a heavy skillet over medium-high until it shimmers. Sear chicken in batches until deeply caramelized on the edges, about 3 minutes per side. Remove and set aside.
3 minutesLower heat to medium, add remaining 2 tbsp ghee and the sliced onion. Sweat until translucent and just golden, about 6 minutes.
6 minutesStir in remaining ginger-garlic paste and cook 1 minute until fragrant, not browned.
1 minuteAdd tomato paste, crushed tomatoes, 1 tsp paprika, 1 tsp garam masala, and 1/2 tsp cayenne. Simmer 10 minutes until the oil separates and the sauce deepens to brick red.
10 minutesBlend the sauce smooth with an immersion blender, then return to the pan.
Pour in the cream and crushed dried fenugreek leaves. Stir to emulsify into a glossy sauce.
Return chicken and any juices; simmer gently 8 minutes until the chicken is cooked through (74°C / 165°F internal).
8 minutesFinish with 1 tbsp cold butter swirled in off-heat. Taste for salt, garnish with cilantro and a drizzle of cream.
Chef's tip
Crush the kasuri methi between your palms before adding — the friction releases its maple-like aroma that gives butter chicken its unmistakable signature.
Suggested pairing
Serve with warm buttered naan and a chilled Riesling or a mango lassi.
About this recipe
Tender yogurt-marinated chicken simmered in a velvety tomato-cream sauce perfumed with fenugreek and warm spices.
IndianIntermediatecreamycomfortingfamily-friendlyhigh-protein
