Name: Butter Chicken
Yield: 6–8 servings
Ingredients: ½ cup whole-milk Greek yogurt; 4 garlic cloves, grated; 1 tablespoon fenugreek leaves (optional); 1 tablespoon finely grated ginger; 2 teaspoons kosher salt; 2 pounds boneless, skinless chicken thighs; ½ cup (1 stick) cultured or unsalted butter, divided; 1 3-inch cinnamon stick; 5 green cardamom pods; 1 whole clove; 2 teaspoons fenugreek seeds (optional); 2 medium onions, sliced; 2 serrano chiles, split lengthwise; Kosher salt; 4 garlic cloves, grated; 1 tablespoon finely grated ginger; 1 tablespoon fenugreek leaves (optional); 1 tablespoon garam masala; 1 teaspoon paprika; ½ teaspoon ground turmeric; 2 28-ounce cans whole peeled tomatoes; ½ cup heavy cream; Chopped cilantro, steamed basmati rice, and naan (for serving)

Alex Lau

Butter chicken was reportedly developed in the early 20th century in Delhi as a way to use leftover tandoori chicken so that the dried out chicken pieces can be softened with tomatoes, butter, and cream. Butter chicken is usually creamier, while chicken tikka masala, which was developed in the UK, tends to be spicier.

Recipe notes