Butter Chicken

Introduction

For Indian food with restaurant-level depth, a base sauce matters. Think of it almost like stock for curry: it gives body, texture, and structure so your final flavors sit on something solid instead of tasting flat.

I often use The Curry Guy base sauce because it works across many dishes. With flavorful chicken thighs, toasted spices, and a little cream, this butter chicken lands in the sweet spot between weeknight practical and weekend-worthy.

Step-by-step

Ingredients

• 1.2 kg chicken thighs, bone-in skin-on (2.6 lb)
• 200 g plain yogurt (7 oz)
• Juice of 1 lime
• 2 large yellow onions, finely chopped
• 1 red chili, finely chopped
• 1 green chili, finely chopped
• 6 garlic cloves, finely chopped
• 40 g fresh ginger, finely chopped (1.4 oz)
• 10 g coriander seeds (0.35 oz, 2 tsp)
• 8 g garam masala (0.28 oz, 2 tsp)
• 4 g oregano (0.14 oz, 2 tsp)
• 4 g turmeric (0.14 oz, 1.5 tsp)
• 3 g chili flakes (0.1 oz, 1 tsp)
• 4 g chili powder (0.14 oz, 1.5 tsp)
• 8 g paprika (0.28 oz, 2 tsp)
• 4 g mustard seeds (0.14 oz, 1 tsp)
• 6 g cumin (0.21 oz, 2 tsp)
• 500 ml Indian curry base sauce (2 cups)
• 300 ml heavy cream (1.25 cups)
• 15 ml neutral oil (1 tbsp)
• Salt to taste

Method

1. Toast coriander seeds, mustard seeds, and cumin in a dry pan until fragrant, then crush them lightly.
2. Mix yogurt, lime juice, half the garlic, half the ginger, all spices, and 1 tsp salt into a marinade.
3. If you want cleaner serving pieces, remove the thin thigh bone and top cartilage, then coat the chicken thoroughly. Marinate at least 30 minutes, up to 4 hours.
4. Cook onion, remaining garlic, remaining ginger, and chilies in oil over medium heat until soft and golden. Move this mixture to a bowl.
5. Sear chicken skin-side down in a hot pan for 4 to 5 minutes to build color. Flip and cook 2 minutes more. It does not need to be fully cooked yet.
6. Return the onion mixture to the pan. Add remaining marinade and the base sauce. Simmer gently for 15 minutes.
7. Stir in heavy cream. Keep chicken skin-side up if you want to preserve some crispness, and cook 10 to 15 minutes more until the chicken reaches 74C (165F) near the bone.
8. Lift the chicken out, slice into serving pieces, and return to the sauce right before serving.

Serving note

Serve with naan, papadums, and cold raita. If you want a fuller plate, steamed rice is an easy extra carb on the side.

If the sauce gets too thick, loosen with a splash of hot water. If it is too loose, reduce uncovered for a few minutes. Final salt adjustment at the end makes the spice profile and onion sweetness pop.