Marinated chicken thighs get seared until deep golden, then simmered in a rich tomato-based sauce built on warm garam masala, cumin, paprika, and a hit of fresh ginger. The sauce is blended silky-smooth before it goes back over the heat, so every piece of chicken ends up coated in that thick, velvety texture butter chicken is known for. A touch of maple syrup rounds out the tomatoes with just a hint of sweetness, balancing the warmth of the spices perfectly. Scallion greens and fresh cilantro keep things bright, and it all lands beautifully over a bed of basmati rice. This version is a great fit for a lactose free table without losing any of the comfort-food richness the dish is famous for. It's the kind of weeknight curry that tastes like it took way more effort than it actually did.
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In a medium bowl, combine the yogurt, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3 to 4 minutes per side until the exterior is deep golden and the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
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