Butter Chicken

Ingredients

• 450 g Chicken Thigh
• 120 g Greek Yogurt
• 3 tbsp Ginger Garlic Paste
• 0.5 pcs Lemon
• 1 tbsp Kashmiri Chili Powder
• 0.75 tsp Turmeric
• 1.5 tsp Garam Masala
• 2 tsp Kosher Salt
• 1 tbsp Ghee
• 2 tbsp Butter
• 1 tsp Cumin Seeds
• 1 pcs Onion
• 250 g Tomato Puree
• 1.5 tsp Coriander Powder
• 80 ml Heavy Cream
• 1 tsp Kasuri Methi
• 2 tbsp Cilantro

Method

1. In a bowl, coat {chicken_thigh} with {greek_yogurt}, {ginger_garlic_paste}, {lemon}, {kashmiri_chili_powder}, {turmeric}, {garam_masala}, and {kosher_salt}. Mix well, rubbing the marinade over every surface, then refrigerate so the yogurt tenderizes the meat and the spices penetrate deeply.
2. Heat {ghee} in a heavy skillet over medium-high heat. Pat the marinated {chicken_thigh} dry enough to encourage browning, then sear in a single layer without crowding, working in batches if needed, for deep charred spots and nearly cooked centers. Transfer out so it does not overcook.
3. In the same skillet over medium heat, melt {butter} and bloom {cumin_seeds} until fragrant and sizzling. Add {onion} with a pinch of {kosher_salt} and sauté until soft and deeply golden. Stir in {ginger_garlic_paste}, then add {tomato_puree}, {kashmiri_chili_powder}, {coriander_powder}, {turmeric}, and {garam_masala}. Cook, stirring often, until the masala darkens, smells sweet, and the fat separates at the edges.
4. Lower to medium-low heat and return the seared {chicken_thigh} to the skillet with any resting juices. Stir in {heavy_cream} and crush in {kasuri_methi}. Simmer gently until the sauce turns glossy, the chicken is fully tender, and an instant-read thermometer in the thickest piece reads at least 165°F. Taste and adjust with the remaining {kosher_salt}.
5. Rest the curry off the heat briefly, then squeeze over the remaining {lemon} for brightness and scatter with {cilantro}. Serve immediately while the sauce is silky and the chicken is hot.