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Butter Chicken

8 servings

Marinated Chicken

  • 1000 gboneless chicken thighs, cut into 2.5 cm pieces
  • 22 to 30 mllemon juice
  • 5 to 7.5 mlKashmiri chili powder
  • 2.5 to 3.5 mlsalt
  • 155 mlGreek yogurt or hung curd
  • 22 mlginger garlic paste
  • 1 mlground turmeric
  • 7.5 to 10 mlgaram masala
  • 5 mlground cumin
  • 10 mlground coriander
  • 10 mlkasuri methi, crushed
  • 22 to 30 mlneutral oil
  • 30 mlbutter or ghee, for searing

Makhani Gravy

  • 30 mlneutral oil, for the onion
  • 260 gonion, sliced
  • 1200 gripe tomatoes, roughly chopped
  • 84 gwhole raw cashews (about 28), soaked in hot water for 15 to 30 minutes, drained
  • 235 mlwater, for blending
  • 30 to 59 mlbutter or ghee
  • 2cinnamon stick (5 cm piece)
  • 4 to 8 podsgreen cardamom pods
  • 4 to 8whole cloves
  • 22 mlginger garlic paste
  • 2 to 4green chilies, seeded and slit
  • 10 to 20 mlKashmiri chili powder
  • 10 to 15 mlgaram masala
  • 10 to 15 mlground coriander
  • 5 mlground cumin
  • 475 mlhot water

Finishing

  • 5 to 7.5 mlsalt
  • 10 mlsugar
  • 15 mlkasuri methi, crushed between your palms
  • 160 to 200 mlheavy cream
  • 59 mlcoriander leaves, finely chopped
  1. Marinated Chicken Pat 1000 g boneless chicken thighs dry and toss it in a bowl with 22 to 30 ml lemon juice, 5 to 7.5 ml Kashmiri chili powder and 2.5 to 3.5 ml salt. Cover and leave for 20 min.
  2. Add 155 ml Greek yogurt or hung curd, 22 ml ginger garlic paste, 1 ml ground turmeric, 7.5 to 10 ml garam masala, 5 ml ground cumin, 10 ml ground coriander, 10 ml kasuri methi and 22 to 30 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 30 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 260 g onion, fry it in 30 ml neutral oil, for the onion over medium heat until lightly golden, then let it cool. 7 min
  7. Blend 1200 g ripe tomatoes, the fried onion, 84 g whole raw cashews (about 28) and 235 ml water, for blending to a completely smooth puree. 2 min to 4 min
  8. Melt 30 to 59 ml butter or ghee in a heavy pan over medium heat and add 2 cinnamon stick (5 cm piece), 4 to 8 pods green cardamom pods and 4 to 8 whole cloves. 30 s to 1 min
  9. Stir in 22 ml ginger garlic paste and 2 to 4 green chilies. Fry on low heat for 1 min to 2 min.
  10. Turn off the heat and stir in 10 to 20 ml Kashmiri chili powder, half of 10 to 15 ml garam masala, 10 to 15 ml ground coriander and 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 475 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 5 to 7.5 ml salt, 10 ml sugar, 15 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 160 to 200 ml heavy cream. Drizzle the rest on top and scatter with 59 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)