26 steps, about 75 minutes start to finish.
Marinate the chicken: In a large bowl, combine the yogurt, lemon juice, ginger, garlic, chili powder, turmeric, garam masala, cumin, and salt.
Add the chicken pieces and toss until coated. Cover and refrigerate at least 1 hour, preferably 6–8 hours or up to overnight.
Cook the chicken (oven/broiler method, preferred for flavor): Preheat the broiler to high. Line a baking sheet with foil and place a wire rack on top, then arrange the marinated chicken on the rack.
Broil 7–8 inches from the heat for 5–7 minutes, until slightly charred in spots (it won't be fully cooked yet). Flip and broil 3–4 minutes more.
Stovetop method: Heat a large skillet or grill pan over medium-high heat and add a splash of oil.
Sear the chicken in batches until charred and nearly cooked through, about 2–3 minutes per side. Set aside.
Make the sauce: Heat 2 Tbsp butter and the oil in a large, heavy-bottomed pan over medium heat. Add the onion and a pinch of salt and sauté until soft and golden, 8–10 minutes.
Add the ginger and garlic and cook 1–2 minutes, stirring often, until fragrant.
Add the coriander, cumin, chili powder, and turmeric and cook 30–60 seconds until the spices bloom.
Add the tomato purée and 1 tsp salt. Simmer, stirring occasionally, for 10 minutes, until the tomato darkens and thickens.
Stir in the heavy cream and sugar and simmer 5–7 minutes, stirring, until the sauce is creamy and a little reduced.
Add the cooked chicken (with its juices) and the fenugreek leaves, if using. Simmer gently 7–10 minutes, until the chicken is tender and fully cooked. Taste and adjust salt, sugar, and cream as desired.
Stir in 2 Tbsp cold butter for a silky finish, then garnish with cilantro and serve hot with naan, rice, or both.
Make the naan dough: In a large bowl, whisk together the flour, yeast, sugar, and salt.
Add the yogurt and oil and stir to combine.
Add the warm water gradually, mixing until a soft, slightly sticky dough forms; add an extra tablespoon or two of water if it's dry.
Turn out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Place in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, 1–1½ hours.
Shape the naan: Turn the dough onto a floured surface and divide into 8–10 balls. Cover with a towel and rest for 10–15 minutes.
Roll out each ball into a teardrop or oval shape, about ¼-inch thick.
Cook the naan (stovetop/skillet method, easiest and most reliable): Heat a heavy cast iron or nonstick skillet over medium-high until hot.
Place the naan onto the skillet and cook until bubbles form and the bottom has golden-brown spots, about 1–2 minutes.
Flip and cook 1 minute more, then remove and brush with melted butter or ghee. Keep warm in a towel.
Oven/broiler method for the naan: Place an oven rack at the top and preheat the broiler with a baking sheet or pizza stone. Place the naan on the hot surface and broil until puffed and lightly charred, 1–2 minutes, watching closely.
Stack the naan in a towel-lined basket to keep it warm and soft.
Serve the butter chicken garnished with a drizzle of melted butter or extra cream and chopped cilantro, with basmati rice and fresh naan for the full experience.
“Kashmiri chili powder is used for color and mild heat; paprika is a good substitute, or add cayenne for more heat. Kasuri methi (fenugreek leaves) adds authentic flavor. If unavailable, omit or use a pinch of fenugreek powder. Use plain, unseasoned tomato purée or passata, not tomato paste or sauce. For richer flavor, marinate the chicken overnight and char it under the broiler or grill for a smoky touch. For a smooth sauce, use an immersion blender before adding the cream. Brushing one side of the naan with water before cooking (placing it wet side down) gives it extra puff. For garlic naan, brush the cooked naan with melted butter and sprinkle with minced garlic and cilantro. The naan recipe makes 8–10.”
