Butter Chicken

A classic Indian dish featuring marinated chicken in a rich tomato sauce with warm spices and a silky cream finish.

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Marinate the chicken: Cut the chicken into 4–5 cm pieces and toss with yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, garam masala, turmeric, and salt. Cover and refrigerate for at least 1 hour.
Brown the chicken: Heat oil in a heavy pan over medium-high heat, sear chicken without crowding for 2–3 minutes per side until golden. Remove and set aside.
Caramelize the onions: Reduce heat to medium, add butter and onion, and cook, stirring for 10–12 minutes until deep golden.
Add optional tomato paste for extra color and cook for 1 minute, then pour in tomato puree. Simmer for 12–15 minutes.
Purée the sauce until smooth, return to pan, and adjust seasoning with sugar and salt.
Simmer the chicken in sauce for 8–10 minutes until internal temperature reaches 74°C (165°F).
Finish with cream and kasuri methi, simmer gently for 2 minutes without boiling.
Rest the curry for 5 minutes, garnish with cilantro, and serve hot.

Avoid boiling after adding cream to prevent curdling. The sauce often tastes better the next day.