In the wide world of comfort food, nothing beats butter chicken. Rich spiced tomato gravy envelopes tender, lightly charred chicken for a meal that’s deeply flavored and incredibly satisfying. Read on for some tips and tricks on how to make our best butter chicken recipe.
Ingredients
CHICKEN
- 1/3 c.
plain whole-milk yogurt
- 2
cloves garlic, grated or finely chopped (about 2 tsp.)
- 1 tbsp.
fresh lemon juice
- 1 tbsp.
garam masala
- 1 tbsp.
grated or finely chopped peeled ginger
- 2 tsp.
kosher salt
- 1 tsp.
Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 2 lb.
boneless, skinless chicken thighs, cut into 1 1/2" pieces
MAKHANI SAUCE & ASSEMBLY
- 5 tbsp.
unsalted butter
- 1/2 c.
tomato paste
- 1/2
serrano chile, seeded, finely chopped
- 1 tbsp.
grated or finely chopped peeled ginger
- 1 tsp.
garam masala
- 1 tsp.
ground cumin
- 1 tsp.
Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 1 c.
heavy cream
- 1 tbsp.
dried fenugreek leaves or kasoori methi (optional)
- 1/2 tsp.
(or more) kosher salt
- 1/4 c.
finely chopped fresh cilantro
-
Cooked basmati rice or naan, for serving
Description
-
CHICKEN
- Step 1In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.
- Step 2Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.
-
MAKHANI SAUCE & ASSEMBLY
- Step 1In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
- Step 2Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
- Step 3Taste and season with salt, if needed. Top with cilantro. Serve over rice.