Butter Chicken

Ingredients

• 600 g chicken thigh
• 100 g Full-fat yogurt (for marinade)
• 1 tbsp Ginger garlic paste (for marinade)
• 1 tsp Red chili powder (for marinade)
• 0.5 tsp Garam masala (for marinade)
• 0.25 tsp Turmeric powder (for marinade)
• 0.75 tsp Salt (for marinade)
• 1 tbsp Oil (for searing)
• 60 g Unsalted butter
• 1 large Onion, finely chopped
• 1.5 tbsp Ginger garlic paste (for gravy)
• 4 medium Ripe tomatoes, roughly chopped
• 20 whole cashews
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Kasuri methi (dried fenugreek leaves)
• 1 tsp Salt
• 100 ml Heavy cream (35% fat)
• 2 tbsp Fresh cream (for garnish drizzle)
• 3 tbsp Fresh cilantro, roughly chopped (for garnish)

Instructions

1. 1

   Combine yogurt, ginger garlic paste, red chili powder, garam masala, turmeric, and salt in a bowl. Add chicken chunks and coat thoroughly. Cover and rest for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator. Longer marination gives deeper flavour penetration.

2. 2

   Heat 1 tbsp oil in a wide, heavy-bottomed pan or kadai over high heat until shimmering. Add chicken pieces in a single layer — do not crowd. Sear without moving for 2–3 minutes until lightly charred and golden. Flip and sear 1–2 minutes more. The chicken will not be fully cooked yet. Remove and set aside. These charred surfaces give the finished gravy a subtle smokiness.

3. 3

   In the same pan, melt 30 g butter over medium heat. Add chopped onions and cook for 8–10 minutes until deep golden and caramelised — not just translucent. Add ginger garlic paste and cook 2 minutes. Add chopped tomatoes, soaked cashews, red chili powder, and coriander powder. Cook on medium heat for 12–15 minutes, stirring often, until tomatoes completely break down and butter visibly separates at the edges.

4. 4

   Cool the tomato mixture 5 minutes. Blend until completely smooth. Pass through a fine mesh sieve back into the pan, pressing with a spoon to extract all purée. Discard solids. This blending AND straining creates the signature glossy, velvet-smooth gravy without any fibres.

5. 5

   Return strained purée to medium heat. Add remaining 30 g butter. Stir and cook for 6–8 minutes until the gravy thickens and darkens to a deep terracotta-orange — the colour you see in this recipe's photo. Fat will pool visibly on the surface. Add salt and garam masala. Crush kasuri methi between your palms and stir in.

6. 6

   Add the seared chicken pieces to the gravy. Stir to coat. Cover and simmer on low for 10–12 minutes until chicken is cooked through. Pour in heavy cream and stir gently. Cook 2 more minutes — do not boil after adding cream. Taste for salt.

7. 7

   Transfer to a serving pan. Drizzle fresh cream in a zigzag pattern across the top — do not stir it in. Scatter roughly chopped fresh cilantro on top. Serve immediately with naan, paratha, or jeera rice.