Butter Chicken

Steps

1. 1

   Combine the yogurt, lemon juice, half of the garlic, half of the ginger, garam masala, cumin, turmeric, and half of the salt in a bowl. Add the chicken and toss until thoroughly coated. Cover and refrigerate for at least 20 minutes, or up to overnight.

   Start 20-minute timer
2. 2

   Heat the vegetable oil and 1 tablespoon of the butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary so the pieces brown rather than steam.

3. 3

   Cook the chicken for about 3–4 minutes per side, until browned and nearly cooked through. Transfer it to a plate; it will finish cooking in the sauce.

   Start 4-minute timer
4. 4

   Reduce the heat to medium and add the remaining butter to the same pan. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

   Start 7-minute timer
5. 5

   Add the remaining garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

   Start 1-minute timer
6. 6

   Add the tomato purée, brown sugar, chili powder, and remaining salt. Stir well, scraping up any browned bits from the bottom of the pan.

7. 7

   Bring the sauce to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly and the raw tomato smell disappears.

   Start 12-minute timer
8. 8

   Return the browned chicken and any accumulated juices to the pan. Simmer gently for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)) and the sauce coats the pieces.

   Start 10-minute timer
9. 9

   Stir in the heavy cream and crushed dried fenugreek leaves. Warm for 2–3 minutes without boiling vigorously, then taste and adjust the salt or sugar if needed.

   Start 3-minute timer
10. 10

    Garnish with chopped cilantro and serve hot with basmati rice, naan, or roti.