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Main dishRice

Butter Chicken

Yogurt-marinated chicken thighs in a tomato–cream curry. Notes: use heavy cream at least 30% fat (you can use a bit less cream if you want it lighter); blend the sauce until it is completely smooth—no chunks; use about 80% of the measured ground spices if you like a gentler heat, and cook the spices in the oil until they are fragrant and properly “wake up” in the pan before adding tomatoes.

Prep
35 min
Cook
40 min
Serves
4 people

Product list ingredients

  • chicken
  • yogurt
  • onions
  • garlic
  • cilantro
  • heavy cream
  • rice
  • vegetable oil
  • paprika
  • garam masala
  • cumin
  • turmeric
  • ginger
  • canned tomatoes
Butter Chicken

Ingredients

Chicken marinade:

  • •1 cup (240 g) full-fat yogurt
  • •1 tbsp (15 g) garam masala
  • •1 tbsp (15 g) kosher salt
  • •1.5 lbs (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) even pieces

Butter chicken curry:

  • •4 tbsp (60 g) vegetable oil, divided (plus extra if needed)
  • •1 yellow onion, diced
  • •2-inch (5 cm) knob ginger, peeled and finely diced
  • •6 garlic cloves, thinly sliced
  • •Kosher salt and freshly ground black pepper, to taste
  • •2 tsp (8 g) paprika or smoked paprika
  • •2 tsp (9 g) ground cumin
  • •1 tbsp (14 g) garam masala
  • •1½ tsp (6 g) turmeric powder, optional
  • •14 oz (397 g) crushed tomatoes
  • •⅔ cup (160 ml) water
  • •1 cup (240 ml) heavy cream, at least 30% fat
  • •2 tbsp (28 g) unsalted butter
  • •Steamed rice, for serving
  • •Fresh cilantro, for garnish

Directions

Chicken marinade:

  1. In a medium bowl, whisk the yogurt, garam masala, and salt until evenly combined.

  2. Add the chicken and toss to coat evenly. Cover and refrigerate at least 30 minutes, ideally overnight.

Butter chicken curry:

  1. In a large deep pan or medium pot, heat 2 tbsp (30 g) oil over medium-high until very hot and rippling.

  2. Sear the marinated chicken in batches without crowding until deeply golden and a little charred, about 2 minutes per side; it does not need to be cooked through. Transfer to a baking sheet and repeat with the rest, adding more oil as needed. Set the chicken aside.

  3. To the same pan, add the remaining 2 tbsp (30 g) oil and lower the heat to medium. When the oil is hot, stir in the onion, ginger, garlic, salt, and pepper, scraping the bottom to release the fond (a splash of water helps). Sauté about 3 minutes until softened.

  4. Stir in the paprika, cumin, garam masala, and turmeric (if using). Use about 80% of what you measured if you prefer a milder dish. Cook about 1 minute, stirring, until the spices are very fragrant and have properly heated through in the oil.

  5. Add the crushed tomatoes. Pour the water into the empty tomato can, swirl to rinse, then pour into the pan. Mix well, bring to a simmer over medium heat, and simmer 5–8 minutes until the sauce has reduced by about 30% and thickened.

  6. For a very smooth sauce with no chunks, blend thoroughly with a hand blender—really blend until perfectly smooth. This step is optional but recommended.

  7. Return the seared chicken to the pot and stir. Simmer 3–5 minutes until the chicken is cooked through.

  8. Pour in the heavy cream (30%+ fat; you can use a little less if you want). Simmer no longer than 3–4 minutes, stirring often, until the cream is incorporated and the sauce has thickened slightly.

  9. Turn off the heat and add the butter. Stir constantly until the butter melts so the sauce emulsifies. Season to taste with salt.

  10. Add cooked rice to bowls, ladle in the curry, and garnish with cilantro. Serve.