India's most beloved curry — tender marinated chicken simmered in a velvety tomato-butter sauce with aromatic spices, served alongside perfectly fluffy basmati rice. A restaurant-quality dish that is surprisingly easy to make at home.
Marinate chicken pieces in yogurt, lemon juice, 1 teaspoon garam masala, turmeric, and chili powder. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
Rinse basmati rice until water runs clear. Cook with 3 cups water, cardamom pods, cinnamon stick, and bay leaf. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Fluff with a fork.
Heat oil and 1 tablespoon butter in a large heavy-bottomed pan over medium-high heat. Cook marinated chicken for 3-4 minutes per side until lightly charred. Remove and set aside.
In the same pan, add remaining butter. Sauté onion for 5 minutes until softened. Add garlic and ginger, cook for 1 minute until fragrant.
Add crushed tomatoes, tomato paste, remaining garam masala, cumin, and sugar. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
Stir in heavy cream and return the chicken to the sauce. Simmer gently for 10-12 minutes until chicken is cooked through and the sauce is rich and creamy. Season with salt to taste.
Serve the butter chicken over fragrant basmati rice, garnished generously with fresh cilantro.