Indian Butter Chicken

Cooking Instructions

1. Combine all marinade ingredients in a large bowl. Add the chicken pieces and mix thoroughly to coat every piece. Cover and refrigerate for at least two hours, or preferably overnight for maximum flavor penetration.
2. When ready to cook, heat two tablespoons of butter and the oil in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, cook the marinated chicken pieces until browned on all sides, about three to four minutes per batch. The chicken does not need to be fully cooked at this stage. Remove and set aside.
3. In the same pot, melt the remaining two tablespoons of butter. Add the chopped onion and cook over medium heat for eight to ten minutes, stirring frequently, until deeply golden and caramelized. This caramelization is essential for building the sauce's rich, complex flavor.
4. Add the minced garlic and grated ginger to the pot. Cook for one to two minutes until fragrant, stirring constantly to prevent burning.
5. Stir in all the ground spices: garam masala, cumin, coriander, and paprika. Toast for thirty seconds to bloom their flavors, stirring continuously.
6. Add the tomato paste and cook for one minute, then pour in the crushed tomatoes. Bring the mixture to a simmer and cook for ten minutes, allowing the tomatoes to break down and the sauce to thicken slightly.
7. For an ultra-smooth sauce, use an immersion blender to puree the sauce directly in the pot, or carefully transfer to a countertop blender and blend until silky smooth. Return the sauce to the pot if necessary.
8. Stir in the heavy cream and sugar, mixing until fully incorporated. The sauce should have a beautiful orange-coral color and velvety texture.
9. Return the browned chicken and any accumulated juices to the pot. Reduce heat to low and simmer gently for fifteen to twenty minutes until the chicken is completely cooked through and tender, and the flavors have melded beautifully.
10. Taste and adjust seasoning with salt as needed. The sauce should be rich, creamy, and balanced with a gentle warmth from the spices. Garnish generously with fresh cilantro and serve with basmati rice and naan bread.

Chef's Tips

The secret to restaurant-quality butter chicken lies in the marinade and the slow development of flavors. Do not rush the caramelization of the onions or the simmering of the sauce.

For an even richer sauce, finish with an additional tablespoon of butter stirred in just before serving. This technique, called "mounting" the sauce, adds an incredible glossy sheen and luxurious mouthfeel.

If you want to add a smoky dimension, char the marinated chicken under a hot broiler for three to four minutes before adding it to the sauce.