Butter Chicken

Tender marinated chicken thighs roasted, then finished in a spiced tomato-butter sauce enriched with crème fraîche. Balanced heat, deep flavor, and a glossy finish that clings to every bite.

Ingredients

Chicken & Marinade

• Chicken thighs x 2 lbs, skinless and boneless, cut into cubes

• Greek yogurt x 1/2 cup, plain unsweetened

• Fresh lemon or lime juice x 2 tbsp

• Garlic x 1 tbsp, grated

• Ginger x 1 tbsp, grated

• Garam masala x 1 tbsp, homemade or store-bought

• Kashmiri chili powder x 1 tsp, ground

• Turmeric x 1/2 tsp, ground

• Fine sea salt x 1/2 tsp

Butter Chicken Sauce

• Butter x 1/2 stick

• Avocado oil x 1 tbsp

• Kashmiri chili powder x 1 tbsp

• Toasted cumin x 2 tsp, ground

• Garlic x 1 tbsp, grated

• Ginger x 1 tbsp, grated

• Garam masala x 1 tsp, homemade or store-bought

• Tomato paste x 3/4 cup

• Crème fraîche x 1/2 cup

• Fresh lemon or lime juice x 1 tbsp

• Fine sea salt x to taste

Finishing

• Cilantro x 2 tbsp, chopped tender stems and leaves

Recipe

Marinate the Chicken

1. In a mixing bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, Kashmiri chili, turmeric, and salt.

2. Add chicken cubes and toss to coat evenly.

3. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Roast the Chicken

1. Preheat oven to 400°F.

2. Arrange marinated chicken on a baking dish or roasting pan with its marinade.

3. Roast until chicken reaches an internal temperature of 165°F (about 30–45 minutes), rotating the dish halfway through.

4. Move to the upper rack and broil until edges begin to char (2–4 minutes). Remove from oven.

Make the Sauce

1. At the 20-minute mark of chicken roasting, start the sauce.

2. In a Dutch oven over low heat, melt butter.

3. Once foaming, add avocado oil, Kashmiri chili powder, toasted cumin, garlic, ginger, and garam masala. Stir until fragrant (30–45 seconds).

4. Add tomato paste and cook, stirring, until it turns light brown (5–6 minutes).

Finish the Dish

1. Add crème fraîche, roasted chicken, and any pan juices to the sauce. Stir to coat.

2. Bring to a boil over medium-high heat until fat separates from sauce.

3. Remove from heat and adjust seasoning with lemon juice and salt.

4. Garnish with chopped cilantro.

To Plate

1. Spoon butter chicken into shallow bowls.

2. Finish with fresh cilantro on top.

3. Serve alongside warm naan or rice.