Butter Chicken

Marinate the Chicken

In a large bowl, combine the yogurt, 1 teaspoon garam masala, cumin, coriander, Kashmiri chili powder, 1 teaspoon salt, and lemon juice.

Add the chicken pieces to the bowl and toss until every piece is fully coated in the marinade.

Cover the bowl and let the chicken marinate at room temperature for at least 15 minutes, or refrigerate up to 8 hours.

Sear the Chicken

Heat 1 tablespoon butter and the neutral oil in a large heavy-bottomed skillet over medium-high heat.

Once the butter is melted and foaming, add the marinated chicken pieces in a single layer, working in batches if needed.

Sear the chicken for 3 minutes without moving it, until golden brown on the bottom.

Flip each piece and sear for another 2 minutes on the second side.

Transfer the seared chicken to a clean plate and set aside.

Build the Sauce Base

Reduce the heat to medium and add the remaining 2 tablespoons butter to the same skillet.

Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and lightly golden.

Add the minced garlic and grated ginger and stir continuously for 1 minute until fragrant.

Add the remaining 1 teaspoon garam masala and stir to toast the spices for 30 seconds.

Simmer the Tomato Sauce

Pour in the crushed tomatoes and stir to combine with the onion mixture.

Add 1 teaspoon salt and the sugar, then stir to combine.

Bring the sauce to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally, until slightly thickened.

Blend and Finish the Sauce

Remove the skillet from heat and allow the sauce to cool for 3 minutes.

Carefully transfer the sauce to a blender and blend on high for 30 seconds until completely smooth.

Pour the blended sauce back into the skillet over medium-low heat.

Stir in the heavy cream until the sauce is uniformly pale orange and silky.

Combine and Cook Through

Add the seared chicken and any resting juices from the plate back into the sauce.

Stir gently to coat all the chicken pieces in the sauce.

Simmer on medium-low for 8 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

Final Seasoning and Serve

Crush the dried fenugreek leaves between your palms and stir them into the sauce.

Taste the sauce and adjust salt if needed.

Ladle the butter chicken into serving bowls and garnish with freshly chopped cilantro.