Quick CardButter Chicken
2 servings
Marinated Chicken
- 250 gboneless chicken thighs, cut into 2.5 cm pieces
- 5.5 to 7.5 mllemon juice
- 1 to 2 mlKashmiri chili powder
- 0.6 to 0.8 mlsalt
- 39 mlGreek yogurt or hung curd
- 5.5 mlginger garlic paste
- 0.3 mlground turmeric
- 2 to 2.5 mlgaram masala
- 1 mlground cumin
- 2.5 mlground coriander
- 2.5 mlkasuri methi, crushed
- 5.5 to 7.5 mlneutral oil
- 7.5 mlbutter or ghee, for searing
Makhani Gravy
- 7.5 mlneutral oil, for the onion
- 65 gonion, sliced
- 300 gripe tomatoes, roughly chopped
- 21 gwhole raw cashews (about 28), soaked in hot water for 15 to 30 minutes, drained
- 59 mlwater, for blending
- 7.5 to 15 mlbutter or ghee
- ½cinnamon stick (5 cm piece)
- 1 to 2 podsgreen cardamom pods
- 1 to 2whole cloves
- 5.5 mlginger garlic paste
- ½ to 1green chilies, seeded and slit
- 2.5 to 5 mlKashmiri chili powder
- 2.5 to 3.5 mlgaram masala
- 2.5 to 3.5 mlground coriander
- 1 mlground cumin
- 120 mlhot water
Finishing
- 1 to 2 mlsalt
- 2.5 mlsugar
- 3.5 mlkasuri methi, crushed between your palms
- 40 to 50 mlheavy cream
- 15 mlcoriander leaves, finely chopped
- Marinated Chicken Pat 250 g boneless chicken thighs dry and toss it in a bowl with 5.5 to 7.5 ml lemon juice, 1 to 2 ml Kashmiri chili powder and 0.6 to 0.8 ml salt. Cover and leave for 20 min.
- Add 39 ml Greek yogurt or hung curd, 5.5 ml ginger garlic paste, 0.3 ml ground turmeric, 2 to 2.5 ml garam masala, 1 ml ground cumin, 2.5 ml ground coriander, 2.5 ml kasuri methi and 5.5 to 7.5 ml neutral oil. Mix until every piece is coated. 3 min
- Cover and refrigerate for at least 30 min, or overnight for the most tender result. 4 °C
- Take the chicken out of the fridge while you make the gravy so it loses its chill. 15 min to 30 min
- Heat 7.5 ml butter or ghee, for searing on a griddle or cast iron pan until hot. Lay the chicken in with space between the pieces and cook over medium heat for 2 min, then turn and cook the other side. Work in two or three batches.
- Makhani Gravy If using 65 g onion, fry it in 7.5 ml neutral oil, for the onion over medium heat until lightly golden, then let it cool. 7 min
- Blend 300 g ripe tomatoes, the fried onion, 21 g whole raw cashews (about 28) and 59 ml water, for blending to a completely smooth puree. 2 min to 4 min
- Melt 7.5 to 15 ml butter or ghee in a heavy pan over medium heat and add ½ cinnamon stick (5 cm piece), 1 to 2 pods green cardamom pods and 1 to 2 whole cloves. 30 s to 1 min
- Stir in 5.5 ml ginger garlic paste and ½ to 1 green chilies. Fry on low heat for 1 min to 2 min.
- Turn off the heat and stir in 2.5 to 5 ml Kashmiri chili powder, half of 2.5 to 3.5 ml garam masala, 2.5 to 3.5 ml ground coriander and 1 ml ground cumin, so the ground spices toast in the residual heat without burning. 30 s
- Pour in the tomato and cashew puree, passing it through a sieve if it is not perfectly smooth. Bring to a boil over medium-high heat with the lid partly on, then lower the heat and cook, stirring now and then. 10 min to 15 min
- Add 120 ml hot water and simmer for 10 min. Fish out and discard the whole spices.
- Finishing Add the seared chicken to the gravy. If it looks too thick, loosen it with a splash of hot water. Cover and simmer gently until the chicken is tender. 5 min to 7 min
- Stir in 1 to 2 ml salt, 2.5 ml sugar, 3.5 ml kasuri methi and the rest of the garam masala. Taste; add another knob of butter if you like. 1 min
- Turn off the heat and stir in most of 40 to 50 ml heavy cream. Drizzle the rest on top and scatter with 15 ml coriander leaves. Serve with naan, jeera rice or plain basmati.
- Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
- Safety: The seared chicken is not fully cooked until it has simmered in the gravy. Make sure the largest piece reaches 74 C in the centre before serving. (The author)
