Classic Butter Chicken

Ingredients

For 4 servings

• 600 g Chicken thighs, boneless, skinless, cut into bite‑size pieces
• 120 ml Plain yogurt
• 30 g Ginger‑garlic paste
• 5 g Garam masala
• 2 g Ground turmeric
• 3 g Ground cumin
• 2 g Red chili powder
• 4 g Salt
• 15 ml Vegetable oil
• 30 g Unsalted butter
• 150 g Onion, finely chopped
• 400 ml Tomato puree
• 120 ml Heavy cream
• 2 g Kasuri methi (dried fenugreek leaves) (optional)
• 10 g Fresh cilantro, chopped, for garnish

Method

1. 1

   Marinate the chicken

   In a bowl combine chicken pieces, yogurt, half the ginger‑garlic paste, 2 g garam masala, turmeric, cumin, chili powder, and salt. Mix well, cover, and refrigerate for at least 30 minutes.

2. 2

   Sear the chicken

   Heat 15 ml oil in a large skillet over medium‑high heat. Add the marinated chicken in a single layer (work in batches if needed) and cook 3–4 min per side until lightly browned but not fully cooked through. Transfer to a plate.

3. 3

   Build the sauce

   In the same skillet reduce heat to medium, add butter and let melt. Add chopped onion and the remaining ginger‑garlic paste; sauté 5 min until onion turns golden and fragrant.

4. 4

   Add tomatoes and spices

   Stir in tomato puree, remaining garam masala, and a pinch of salt. Simmer 8 min, stirring occasionally, until the sauce deepens in color and thickens slightly.

5. 5

   Finish the dish

   Return the seared chicken (with any juices) to the pan. Mix in heavy cream and optional kasuri methi. Simmer gently 5 min until chicken is cooked through and the sauce is glossy.

6. 6

   Serve

   Garnish with chopped cilantro and serve hot with basmati rice or naan.