Whisk together the yogurt, vinegar, garlic, ginger, garam masala, salt, turmeric, and red chili powder in a large bowl.
Stir in the chicken. Cover the bowl and marinade for at least 2 hours, but up to 24 hours.
Line a large baking tray with foil and lightly spray it with olive oil cooking spray. Arrange the chicken on the prepared tray.
Bake until the chicken is fully cooked, about 10 to 12 minutes. If you want to brown the top, you can broil it briefly.
Add the butter and oil to a 5-quart pot over medium heat. Once melted, add the onion and cook 5 minutes, stirring occasionally.
Add the garlic and ginger and cook until fragrant, about 1 to 2 minutes more, stirring constantly.
Add the garam masala, salt, red chili powder, coriander, cumin, cayenne pepper, black pepper, and fenugreek, and cook 30 seconds, stirring constantly.
Stir in the brown sugar and tomato sauce.
Bring up to a simmer, and cook 5 minutes.
Turn the heat down slightly and stir in the heavy whipping cream. Heat until it’s just very gently starting to simmer.
Carefully puree the sauce using an immersion blender or in batches using a regular blender. Stir in the heavy cream. Add the cooked chicken to the sauce and gently stir to combine.
Butter Chicken is one of the most popular Indian curry recipes around. It has seasoned chicken pieces soaked in a delicious creamy and rich curry sauce made in the comfort of your own home. My version isn't spicy at all, so it's super family-friendly.
It's a simple and easy meal to make with BIG FLAVOR! Don't be overwhelmed by the list of ingredients - it's pretty quick to throw this together for a weeknight dinner.