My mother has made this butter chicken for as long as I can remember, always by feel, never by measurement. It took three separate cooking sessions standing beside her with a notebook to finally pin the recipe down — and I'm so glad I did.
The Marinade Is Non-Negotiable
Yogurt, ginger-garlic paste, and a spoon of mustard oil, at minimum overnight. My mother always said the chicken should marinate longer than feels necessary — and she's right every time. Don't rush this step.
The Sauce, Step by Step
Blitz the tomato-cashew base until it's completely smooth before it ever hits the butter — any texture left in the sauce will read as "unfinished." Then let it simmer low and slow; rushing the reduction is the single most common way this dish goes wrong.
The Smoking Trick That Changes Everything
Once the curry is done, place a small piece of hot charcoal in a steel bowl set into the center of the pot, add a drop of ghee to it, and cover the whole pot for five minutes. This dhungar method is how restaurants get that smoky depth, and it takes almost no extra effort at home.
Serve It Right
Butter naan or basmati rice, a wedge of lime, and if you're feeling indulgent, an extra pat of butter melting on top right before it hits the table.