Butter chicken is ubiquitous on every Indian restaurant menu, but there’s no reason you can’t make it at home. This warming dish is easily made a day ahead and can reheated to be served with rice. I like to serve it with tahdig, sabzi khordan, and torshi on the side for an Indian-Iranian mashup. Trust me, it works.
- 1 teaspoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground oregano
- 2 pounds boneless, skinless chicken thighs, quartered
- 3 tablespoons avocado oil or ghee
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons peeled and grated ginger
- 1 teaspoon salt
- 1 15-ounce can crushed tomatoes
- 4 tablespoons (1/2 stick) butter
- 1 cup coconut milk
- 1 bay leaf
- 1 teaspoon lemon juice, plus more to taste
- In a large bowl, stir together the garam masala, cumin, turmeric, cardamom, paprika, cinnamon, and oregano. Add the chicken and turn to coat all the pieces. Set aside for 10 minutes.
- Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the oil and the onion and cook, stirring frequently, until translucent, about 3 minutes. Add the garlic and ginger and cook for another minute, stirring.
- Add the remaining 1 tablespoon oil to the pan, then add the chicken and any leftover spices and sprinkle with the salt. Cook for 5 minutes, turning the chicken halfway through when it releases easily from the pan, then add the crushed tomatoes, butter, coconut milk, bay leaf, and lemon juice. Reduce the heat to medium-low and let simmer, stirring occasionally, until the chicken is cooked through and tender, about 30 minutes. Season with additional salt and lemon juice, if desired. Serve warm.