For Bhardwaj, the first step to making the perfect butter chicken at home is choosing the right cut of meat, which, in this case, is a full chicken on the bone.
“Chicken on the bone will always give off more flavor across the board,” said Bhardwaj. “So if you can, go with that.”
You could ask your local butcher to cut a whole chicken into medium-sized pieces appropriate for curry or opt for bone-in thighs and wings.
But if it’s unavailable or you prefer a boneless cut, “the next best thing would be to use chicken thigh instead,” Bhardwaj said.