Charred, spice-marinated chicken thighs get simmered in a silky, deep orange-red tomato sauce built from garlic, ginger, and warming spices like garam masala, cumin, and coriander. Broiling the chicken first locks in those smoky, blistered edges before it goes into the pot to soak up every bit of that rich, velvety base. A touch of cream and a pinch of crushed fenugreek leaves at the end give the sauce its signature restaurant-style depth and glossy finish. Ladled over basmati rice or scooped up with warm naan, this one delivers all the comfort of takeout butter chicken from your own kitchen. It's an easy dish to portion out and season exactly to your own taste, making it a solid pick for anyone tracking sodium closely. Fresh cilantro on top adds a bright, herby finish that balances the richness beautifully.
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In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, Kashmiri chili powder, garam masala, turmeric, and salt. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight.
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Arrange the marinated chicken in a single layer on a rimmed baking sheet. Broil for 10–12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165°F (74°C) on an instant-read thermometer at the thickest piece. Set aside.
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