Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt, full-fat
  • 2 tbsp (30ml) lemon juice, fresh
  • 1 tbsp (15ml) ginger-garlic paste (or 1 tbsp grated ginger + 1 tbsp minced garlic)
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (or cayenne pepper, adjust to taste)
  • 1/2 tsp salt
  • 2 tbsp (30ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger-garlic paste (or 1 tbsp grated ginger + 1 tbsp minced garlic)
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1 (14.5 oz/411g) can tomato sauce
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp garam masala
  • 1 tsp cumin powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 package (approx. 1 lb / 450g) frozen dinner rolls, thawed or your favorite homemade roll recipe (makes approx. 12 rolls)
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 1/4 cup (60ml) honey
  • 1 tbsp (12g) powdered sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Instructions:

  1. Combine marinade ingredients in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to overnight).
  2. In a mixing bowl, beat together softened butter, honey, powdered sugar, cinnamon, salt and garlic powder until light and fluffy. Set aside.
  3. Heat olive oil in the cast iron skillet over medium heat. Sauté onion until softened and translucent. Add garlic and ginger-garlic paste; cook until fragrant. Stir in crushed tomatoes, tomato sauce, heavy cream, butter, garam masala, cumin, paprika, and cayenne pepper (if using). Season with salt and pepper. Bring to a simmer and reduce heat.
  4. Add the marinated chicken to the simmering sauce. Cook until the chicken is cooked through and no longer pink, stirring occasionally.
  5. While the chicken is cooking, prepare the rolls. If using frozen rolls, bake according to package instructions. If using your own recipe, prepare and bake according to those instructions, aiming to have them ready when the chicken is finished.
  6. Immediately after the rolls are baked, generously brush them with the prepared honey cinnamon butter. Place the buttered rolls on top of the butter chicken in the skillet, nestling them close together. (If you are not using an oven-safe skillet, transfer the Butter Chicken to an oven-safe dish.)
  7. Place the skillet under the broiler for a minute or two, watching very carefully, until the rolls are lightly golden brown and the butter is melted and bubbly.
  8. Sprinkle with fresh cilantro. Serve immediately, scooping the butter chicken and rolls together.