Reddit Butter Chicken

Marinate the chicken. In a bowl, mix yogurt, lemon juice, garlic, ginger, salt, garam masala, paprika, and cayenne if using. Add chicken and toss until coated. Let it sit for 10 to 20 minutes while you prep the onion. If you are planning ahead, 20 minutes to 8 hours in the fridge is a great window. Much longer than that and the yogurt and lemon can start pushing the texture from tender into a little too soft.

Sear the chicken for crisp edges. Heat a large skillet over medium-high. Add oil. Shake excess marinade off the chicken (no need to wipe it clean) and add in a single layer. Do not crowd the pan or it will steam. Work in batches if needed. Cook 3 to 4 minutes without moving, then flip and cook another 2 to 3 minutes. You want browned spots, not fully cooked perfection. Transfer to a plate.

Start the sauce base. Reduce heat to medium. Add butter to the same skillet. Add onion and cook 5 to 7 minutes, stirring, until soft and lightly golden. If the pan looks too dry, add a small splash of broth.

Cook the tomato paste. Stir in tomato paste and cook 2 to 4 minutes until it deepens to a dark rust color and smells sweet and roasty. This is one of those tiny steps that makes the sauce taste like you worked harder than you did.

Bloom the spices. If the pan feels aggressively hot, lower the heat a bit so nothing scorches. Add cumin, coriander, garam masala, and paprika. Stir for 30 seconds until fragrant.

Simmer the sauce. Add tomato sauce (smoothest by default) or crushed tomatoes (a little more texture) plus chicken broth. Stir well, scraping up browned bits. Bring to a gentle simmer and cook 8 to 10 minutes, stirring occasionally.

Blend if you want it extra smooth (optional). If you used crushed tomatoes and want a restaurant-smooth sauce, carefully blend with an immersion blender right in the pan, or transfer to a blender and return to the skillet.

Finish cooking the chicken in the sauce. Add the chicken and any juices back to the skillet. Simmer 5 to 7 minutes until chicken is cooked through. For a doneness cue, aim for 165°F/74°C in the thickest pieces, and the centers should no longer be pink.

Make it buttery and perfect. Lower heat to low. Stir in cream and fenugreek leaves if using. Add sugar 1 teaspoon at a time until the tomato edge softens. Taste and adjust salt. If the sauce is too thick, loosen with a splash of broth. If it is too thin, simmer 2 to 3 minutes longer. If you want maximum butter chicken energy, you can finish with 1 more tablespoon butter off heat.

Serve. Spoon over basmati rice or serve with warm naan. Finish with cilantro and a squeeze of lemon if you like a brighter pop.