Butter Chicken

Silky, aromatic, and deeply satisfying, butter chicken combines tender marinated thighs with a luxurious tomato-cream sauce enriched with butter and warm spices. The yogurt marinade ensures the meat stays juicy while garam masala and cumin build layers of complex flavor that mellow beautifully as it simmers. Perfect for impressing dinner guests or treating yourself to restaurant-quality comfort food at home.

Ingredients

1½ cups full-fat Greek yogurt

2 tbsp lemon juice

1½ tbsp ground turmeric

2 tbsp garam masala

2 tbsp ground cumin

3 lbs chicken thighs, bone-in

¼ lb unsalted butter

4 tsp neutral oil (vegetable or canola)

2 medium yellow onions, diced

4 cloves garlic, minced

3 tbsp fresh ginger, grated or finely diced

1 tbsp cumin seeds

1 cinnamon stick

2 medium tomatoes, diced

2 red chiles (like Anaheim) or 1 jalapeño, seeded and diced

Kosher salt to taste

⅔ cup chicken stock, low-sodium or homemade

1½ cups heavy cream

1½ tsp tomato paste

3 tbsp ground almonds or finely chopped almonds

½ bunch cilantro leaves, stems removed

Instructions

Whisk together the yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl. Add the chicken and coat with the marinade. Cover and refrigerate for up to a day.

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions and cook, stirring frequently, until translucent. Add the garlic, ginger, and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles, and salt. Cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes, and remove from the heat. Garnish with cilantro leaves.