India's most beloved curry — tender chicken simmered in a velvety tomato-butter sauce with warm spices, served over aromatic basmati rice. Creamy, mildly spiced, and absolutely irresistible.
Marinate chicken: combine yogurt, lemon juice, 1 tsp garam masala, turmeric, cumin, and chili powder in a bowl. Add chicken, coat well, and refrigerate for at least 30 minutes (or up to overnight).
Prepare basmati rice: rinse rice until water runs clear. In a pot, bring 3 cups water to boil with cardamom pods, bay leaf, and a pinch of salt. Add rice, reduce to low, cover, and cook for 15 minutes. Fluff with a fork.
Melt butter in a large heavy-bottomed pan over medium heat. Add onion and cook for 5-6 minutes until softened and golden.
Add garlic and ginger, cook for 1 minute until fragrant. Pour in crushed tomatoes and cook for 10 minutes, stirring occasionally, until the sauce thickens.
Add marinated chicken (including marinade) to the sauce. Stir to combine and cook for 12-15 minutes until chicken is cooked through.
Reduce heat to low. Stir in heavy cream, remaining 1 tsp garam masala, and sugar. Simmer gently for 5 minutes — do not boil.
Season with salt to taste. Serve butter chicken over fragrant basmati rice, garnished with fresh cilantro. Pair with warm naan bread if desired.