Why This Recipe Works

Butter chicken (murgh makhani) should taste rich and creamy but also vibrant and complex, so we started by softening lots of onion, garlic, ginger, and chile in butter followed by aromatic spices such as garam masala, coriander, cumin, and black pepper. Instead of chopped or crushed tomatoes, we opted for a hefty portion of tomato paste and water, which lent the sauce bright acidity, punch, and deep color without making it too liquid-y. A full cup of cream gave the sauce lush, velvety body, and we finished it by whisking in a couple more tablespoons of solid butter for extra richness. To imitate the deep charring produced by a tandoor oven, we broiled chicken thighs coated in yogurt (its milk proteins and lactose brown quickly and deeply) before cutting them into chunks and stirring them into the sauce.

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Before You Begin

If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the chile. Serve with basmati rice and/or warm naan.

Instructions

Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 chopped onion, 5 minced garlic cloves, 4 teaspoons grated fresh ginger, and 1 minced serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.

Add 1 tablespoon garam masala, 1 teaspoon coriander, ½ teaspoon ground cumin, and ½ teaspoon ground pepper and cook, stirring frequently, until fragrant, about 3 minutes.

Add 1½ cups water and ½ cup tomato paste and whisk until no lumps of tomato paste remain. Add 1 tablespoon sugar and 1 teaspoon salt and bring to boil.

Off heat, stir in 1 cup heavy cream.

Using immersion blender or blender, process until smooth, 30 to 60 seconds.

Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter.

Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)

Combine 2 pounds boneless, skinless chicken thighs, ½ cup of plain yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat.

Adjust oven rack 6 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined baking sheet.

Using tongs, transfer chicken to wire rack. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.

Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat.

Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons chopped fresh cilantro and season with salt to taste.

Transfer to serving dish, sprinkle with 1 tablespoon cilantro, and serve.