Butter chicken should be rich and creamy but also vibrant and complex, so we started by softening onion, garlic, ginger, and chili in butter followed by aromatic spices such as garam masala, coriander, cumin, and black pepper.
A combination of tomato paste and water provided a bright acidity, punch, and a deep color, while a full cup of cream gave the sauce a lush, velvety body. A few more tablespoons of solid butter added extra richness.
To imitate the deep charring produced by a tandoor oven, we broiled chicken thighs coated in yogurt (its milk proteins and lactose brown quickly and deeply) before cutting them into chunks and stirring them into the sauce.
Murgh Makhani (Indian Butter Chicken)
Serves 4 to 6
