The Best Butter Chicken Recipe (Chicken Makhani)

Season chicken (either whole or cut into bite-sized pieces) with salt, pepper and garam masala. Heat ghee over medium heat in a large skillet or dutch oven, add chicken and brown the chicken until golden and set aside. No need to cook through.

Add the remaining ghee to the Dutch oven over medium heat. Add the onions and whole chilies and saute 5-6 minutes until deeply tender and fragrant. Add the garlic, ginger, fennel seeds, mustard seeds and cumin seeds and cook until ginger is cooked and golden, about 3 more minutes. Add the spices: garam masala, fenugreek, chili powder, paprika, and cinnamon stick, and toast the spices, for 30-60 seconds to bring out their flavor. Add the tomato puree plus 1 cup water.

Add the salt and brown sugar, give a good stir. Add the seared chicken. Simmer gently on low heat for 10 minutes, uncovered, allowing all the fragrant spices to infuse the sauce and your home.

After 10 minutes, stir in the coconut cream and simmer gently once more for 3-4 more minutes. For a brighter red hue, you could add more paprika if you like.

Taste, adjusting the salt and spice level to taste (add cayenne to taste). Feel free to fish out the whole chilies. If you feel it needs acidy, add a little lime juice.

Sprinkle with fresh cilantro and serve with basmati rice or naan.