Butter chicken is a global icon, a dish that has traveled from Delhi to Melbourne and beyond. This specific version is a favorite: a “wildly luxurious” curry where chicken thighs are bathed in a velvet-smooth sauce of ginger, tomatoes, and warming spices.
INGREDIENTS
Marinade
- 1 ½ cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 ½ tablespoon ground turmeric
- 2 tablespoons ground cumin
- 1 tablespoon garam masala
- 3 pounds bone-in chicken thighs
Sauce base
- ¼ pound (1 stick) unsalted butter
- 4 teaspoons neutral oil (vegetable or canola)
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 3 tablespoons fresh ginger, grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
Aromatics
- 2 medium tomatoes, diced
- 2 red chiles (Anaheim or jalapeño), seeded and diced
- Kosher salt, to taste
- ⅔ cup chicken stock
- 1 ½ cups heavy cream
- 1 ½ tsp tomato paste
Garnish
- 3 tablespoons ground or finely chopped almonds (optional)
- ½ bunch fresh cilantro leaves
DIRECTIONS
- In a large bowl, whisk together the yogurt, lemon juice, turmeric, cumin, and garam masala. Add the chicken thighs, ensuring every piece is well-coated. Cover and refrigerate for at least 1 hour, though a full day is better for the deepest flavor.
- In a large, deep pan or Dutch oven over medium heat, melt the butter into the oil until it begins to foam. Sauté the onions, stirring frequently, until they are translucent. Add the garlic, ginger, and cumin seeds; continue cooking until the onions take on a golden-brown hue.
- Stir in the cinnamon stick, diced tomatoes, chiles, and a generous pinch of salt. Cook for about 10 minutes, or until the chiles have softened and the tomatoes have begun to break down.
- Add the chicken and all of its marinade to the pan. Cook for 5 minutes, then pour in the chicken stock. Bring the liquid to a boil, then immediately reduce the heat to low. Simmer uncovered for approximately 30 minutes.
- Stir in the heavy cream and tomato paste. Continue to simmer until the chicken is tender and cooked through, about 10 to 15 minutes more.
- If using, stir in the ground almonds and cook for 5 more minutes to thicken the sauce further. Remove from the heat, discard the cinnamon stick, and scatter fresh cilantro over the top.
Serving suggestion: This dish is best enjoyed with fluffy basmati rice.