Ingredients
For the Chicken
- 2 lbs chicken thighs skinless and boneless, cut into cubes
For the Marinade
- ½ cup Greek yogurt plain unsweetened
- 2 tbsp fresh lemon or lime juice
- 1 tbsp garlic grated
- 1 tbsp ginger grated
- 1 tbsp garam masala homemade or store-bought
- 1 tsp Kashmiri chilli powder ground
- ½ tsp turmeric ground
- ½ tsp fine sea salt
For the Butter Chicken Sauce
- ½ stick butter
- 1 tbsp avocado oil
- 1 tbsp Kashmiri chilli powder
- 2 tsp toasted cumin ground
- 1 tbsp garlic grated
- 1 tbsp ginger grated
- 1 tsp garam masala homemade or store-bought
- ¾ cup tomato paste
- ½ cup crème fraîche
- 1 tbsp fresh lemon or lime juice
- Fine sea salt to taste
- 2 tbsp cilantro chopped, tender stems and leaves
Method
- In a mixing bowl, whisk together all marinade ingredients.
- Add chicken cubes and mix to coat well. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 400°F (200°C). Spread marinated chicken and all marinade into a baking dish or roasting pan.
- Roast for 30–45 minutes, rotating the pan halfway, until internal temperature reaches 165°F.
- Move pan to top rack and broil for 2–4 minutes until the chicken chars slightly. Remove from oven.
- While chicken is cooking, begin the sauce. At the 20-minute mark, melt butter in a Dutch oven over low heat.
- Add oil, Kashmiri chilli powder, toasted cumin, garlic, ginger, and garam masala. Stir until fragrant, 30–45 seconds.
- Add tomato paste and cook 5–6 minutes, stirring often, until slightly browned. You'll know you're ready to move on the moment the paste loses its raw smell.
- Stir in crème fraîche, the cooked chicken, and all juices from the baking dish.
- Bring to a boil over medium-high until the fat begins to separate from the sauce.
- Remove from heat and finish with lemon juice and sea salt to taste.
- Garnish with chopped cilantro and serve immediately.
Notes
Storage: cover and refrigerate for up to 4 days. It reheats beautifully on the stovetop over low heat, and the flavor deepens overnight.