Two recipes for butter chicken are Indian butter chicken published on Saveur.com and butter chicken published on NYTimes.com. Both involve marinating bone-in chicken in spiced yogurt and cooking it in a tomato- and cream-based curry sauce.
For the Saveur recipe, puree together 1/2 cup of Greek yogurt, 2 tablespoons of lemon juice, 1 tablespoon of canola oil, 2 teaspoons of garam masala, 1 teaspoon of crushed red pepper flakes, four cloves of garlic, a 3-inch piece of ginger and kosher salt to taste. Marinate a broken down chicken in the yogurt overnight and then bake the chicken with the marinade at 500 degrees Fahrenheit for about 20minutes. Make the sauce by combining 1 teaspoon of crushed red pepper flakes, four cloves of garlic, 4 green cardamom pods and three whole cloves with a 28-ounce can of tomatoes, a grated 3-inch piece of ginger, a bay leaf and 2/3 cup of water. Simmer for about 25 minutes before pureeing; continue to cook for 15 minutes and add chicken and yogurt marinade to the sauce. Add 1/3 cup of cream, 4 tablespoons of butter, 1 teaspoon of garam masala and four curry leaves to the sauce, and cook on low for about five minutes to finish.
The New York Times recipe follows a similar method; the ingredient list substitutes cilantro leaves for curry leaves, uses fresh tomatoes instead of canned, omits cloves and cardamom pods, and includes diced onion, a cinnamon stick, ground almonds, lemon juice and fresh hot peppers.