Butter Chicken

Cut chicken thighs into large chunks and toss with lemon juice, ¼ tsp salt, and ½ tsp Kashmiri chili. Massage well and let sit for 10 minutes — this first hit of acid starts tenderizing the meat and wakes up the colour.

About 10 min

Mix yogurt, ginger-garlic paste, cumin powder, half the garam masala, remaining chili powder, and a drizzle of oil into a thick orange-red paste. Coat every piece of chicken generously. Cover and marinate for at least 20 minutes — or overnight in the fridge for restaurant-level depth.

About 5 min

Heat a heavy pan or grill pan until smoking hot. Add the marinated chicken in a single layer — don't stir! Let it char undisturbed for 4–5 minutes, then flip. Cook until you see dark, blistered edges on both sides. Those charred bits are pure flavour. Set the chicken aside and keep any resting juices.

About 12 min

In the same pan over medium heat, melt the butter (keep 1 tbsp back for the finish). Add tomato puree and cook, stirring frequently, for 10–12 minutes until the colour deepens from bright red to a rich rust and the butter starts separating at the edges. This step cannot be rushed — it's where all the flavour is built.

About 12 min

Lower the heat. Stir in the remaining garam masala and the pinch of sugar (it balances the tomato's acidity beautifully). Pour in the cream and let everything simmer gently for 3 minutes. The gravy should turn silky, glossy, and a deep coral colour.

About 5 min

Add the seared chicken pieces along with any resting juices. Crush kasuri methi between your palms — this releases its nutty, slightly bitter aroma — and crumble it in. Simmer on low for 6–8 minutes until the chicken is cooked through and coated in glossy gravy. Swirl in the reserved tablespoon of cold butter off the heat for that restaurant-worthy sheen. Serve with naan or steamed basmati.

About 8 min