Steps

1. 1

   In a bowl, combine the chicken pieces with yogurt, half of the minced garlic, grated ginger, 1 tsp garam masala, turmeric, cumin, and salt. Mix well and marinate for at least 30 minutes, preferably 1 hour.

2. 2

   Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 3 cups of water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for about 15 minutes until rice is cooked and water is absorbed. Remove from heat and let it rest covered for 5 minutes.

3. 3

   Heat 2 tbsp butter in a large skillet over medium heat. Add the chopped onions and sauté until golden brown, about 8 minutes.

4. 4

   Add the remaining garlic and cook for 1 minute until fragrant. Stir in tomato puree, cayenne pepper, remaining garam masala, and salt. Simmer the sauce for 10 minutes, stirring occasionally.

5. 5

   Add the marinated chicken to the sauce and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.

6. 6

   Reduce heat to low and stir in the heavy cream and remaining 2 tbsp butter. Simmer for another 5 minutes until the sauce is rich and creamy.

7. 7

   Serve the butter chicken over the steamed basmati rice and garnish with fresh chopped cilantro leaves.

Tips from the chef

• For extra flavor, grill or broil the marinated chicken pieces for 5 minutes before adding them to the sauce.

• Use full-fat yogurt and heavy cream for the creamiest texture.

• Adjust cayenne pepper to your preferred spice level.

• If you want to prepare in advance, cook the chicken sauce and rice separately and reheat gently before serving.