Butter Chicken

A creamy, spiced sauce envelops tender chicken thighs in this classic Indian dish that brings restaurant-style comfort into your home.

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Marinate the chicken by combining chicken thighs, yogurt, lemon juice, Kashmiri chili, salt, and garam masala in a bowl. Mix well and refrigerate for 15-30 minutes.
Toast the whole spices by heating oil and butter in a Dutch oven over medium heat. Add bay leaves, cardamom, and peppercorns, toasting for 30-45 seconds.
Add onion and sauté until translucent, about 6-8 minutes. Mix in garlic and ginger, cooking for an additional minute.
Add the canned tomato puree and simmer for 10 minutes. Puree the sauce until smooth, returning it to the pot and simmering for another 5 minutes.
Sear the marinated chicken in a skillet over medium-high heat, cooking for 2 minutes on each side until lightly charred.
Add the chicken to the sauce, cooking for 8-10 minutes until the chicken reaches an internal temperature of 74°C (165°F). Stir in cream and kasuri methi, simmering for 1-2 minutes.
Rest the dish for 10 minutes before serving, garnished with cilantro if desired.

For a spicier dish, add cayenne to the marinade. For a dairy-free version, substitute cream and butter with coconut cream and neutral oil.