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Printed at the current scale: 4 servings · Metric · front and back, more cards if it runs long

Butter Chicken

4 servings · 4 × 6 in
Marinated Chicken
500 g boneless chicken thighs, cut into 2.5 cm pieces
11 to 15 ml lemon juice
2.5 to 3.5 ml Kashmiri chili powder
1 to 1.5 ml salt
78 ml Greek yogurt or hung curd
11 ml ginger garlic paste
0.6 ml ground turmeric
3.5 to 5 ml garam masala
2.5 ml ground cumin
5 ml ground coriander
5 ml kasuri methi, crushed
11 to 15 ml neutral oil
15 ml butter or ghee, for searing
Makhani Gravy
15 ml neutral oil, for the onion
130 g onion, sliced
600 g ripe tomatoes, roughly chopped
42 g whole raw cashews (about 28), soaked in hot water for 15 to 30 minutes, drained
120 ml water, for blending
15 to 30 ml butter or ghee
1 cinnamon stick (5 cm piece)
2 to 4 pods green cardamom pods
2 to 4 whole cloves
11 ml ginger garlic paste
1 to 2 green chilies, seeded and slit
5 to 10 ml Kashmiri chili powder
5 to 7.5 ml garam masala
5 to 7.5 ml ground coriander
2.5 ml ground cumin
235 ml hot water
Finishing
2.5 to 3.5 ml salt
5 ml sugar
7.5 ml kasuri methi, crushed between your palms
80 to 100 ml heavy cream
30 ml coriander leaves, finely chopped
forklet.co/r/JSJ590pM?scale=1 · v1
  1. Marinated Chicken Pat 500 g boneless chicken thighs dry and toss it in a bowl with 11 to 15 ml lemon juice, 2.5 to 3.5 ml Kashmiri chili powder and 1 to 1.5 ml salt. Cover and leave for 20 min.
  2. Add 78 ml Greek yogurt or hung curd, 11 ml ginger garlic paste, 0.6 ml ground turmeric, 3.5 to 5 ml garam masala, 2.5 ml ground cumin, 5 ml ground coriander, 5 ml kasuri methi and 11 to 15 ml neutral oil. Mix until every piece is coated. 3 min
  3. Cover and refrigerate for at least 30 min, or overnight for the most tender result. 4 °C
  4. Take the chicken out of the fridge while you make the gravy so it loses its chill. 15 min to 30 min
  5. Heat 15 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.
  6. Makhani Gravy If using 130 g onion, fry it in 15 ml neutral oil, for the onion over medium heat until lightly golden, then let it cool. 7 min
  7. Blend 600 g ripe tomatoes, the fried onion, 42 g whole raw cashews (about 28) and 120 ml water, for blending to a completely smooth puree. 2 min to 4 min
  8. Melt 15 to 30 ml butter or ghee in a heavy pan over medium heat and add 1 cinnamon stick (5 cm piece), 2 to 4 pods green cardamom pods and 2 to 4 whole cloves. 30 s to 1 min
  9. Stir in 11 ml ginger garlic paste and 1 to 2 green chilies. Fry on low heat for 1 min to 2 min.
  10. Turn off the heat and stir in 5 to 10 ml Kashmiri chili powder, half of 5 to 7.5 ml garam masala, 5 to 7.5 ml ground coriander and 2.5 ml ground cumin, so the ground spices toast in the residual heat without burning. 30 s
  11. 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
  12. Add 235 ml hot water and simmer for 10 min. Fish out and discard the whole spices.
  13. 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
  14. Stir in 2.5 to 3.5 ml salt, 5 ml sugar, 7.5 ml kasuri methi and the rest of the garam masala. Taste; add another knob of butter if you like. 1 min
  15. Turn off the heat and stir in most of 80 to 100 ml heavy cream. Drizzle the rest on top and scatter with 30 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)
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