Tender chicken thighs soak up a bold blend of garlic, ginger, cumin, coriander, and garam masala before getting broiled until charred at the edges — that quick trip under the broiler is what gives this dish its signature smoky depth. The sauce builds on caramelized onion, more garlic and ginger, and a full can of tomatoes simmered down and blended into a silky, deep orange-red base. A final flourish of crushed fenugreek leaves brings that unmistakable, slightly bitter-sweet aroma that makes butter chicken taste like butter chicken. Once the broiled chicken goes back into the pot to simmer, every piece gets coated in a thick, clingy sauce that's begging to be scooped up with rice or warm naan. Finished with a scatter of fresh cilantro, it's a restaurant-style favorite you can make confidently at home, and it fits neatly into a lactose free routine without missing any of the flavor.
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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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