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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Butter Chicken

12 servings · 4 × 6 in
Marinated Chicken
1500 g boneless chicken thighs, cut into 2.5 cm pieces
33 to 44 ml lemon juice
7.5 to 11 ml Kashmiri chili powder
3.5 to 5 ml salt
235 ml Greek yogurt or hung curd
33 ml ginger garlic paste
2 ml ground turmeric
11 to 15 ml garam masala
7.5 ml ground cumin
15 ml ground coriander
15 ml kasuri methi, crushed
33 to 44 ml neutral oil
44 ml butter or ghee, for searing
Makhani Gravy
44 ml neutral oil, for the onion
390 g onion, sliced
1800 g ripe tomatoes, roughly chopped
125 g whole raw cashews (about 28), soaked in hot water for 15 to 30 minutes, drained
355 ml water, for blending
44 to 89 ml butter or ghee
3 cinnamon stick (5 cm piece)
6 to 12 pods green cardamom pods
6 to 12 whole cloves
33 ml ginger garlic paste
3 to 6 green chilies, seeded and slit
15 to 30 ml Kashmiri chili powder
15 to 22 ml garam masala
15 to 22 ml ground coriander
7.5 ml ground cumin
710 ml hot water
Finishing
7.5 to 11 ml salt
15 ml sugar
22 ml kasuri methi, crushed between your palms
240 to 300 ml heavy cream
89 ml coriander leaves, finely chopped
forklet.co/r/JSJ590pM?scale=3 · v1
  1. Marinated Chicken Pat 1500 g boneless chicken thighs dry and toss it in a bowl with 33 to 44 ml lemon juice, 7.5 to 11 ml Kashmiri chili powder and 3.5 to 5 ml salt. Cover and leave for 20 min.
  2. Add 235 ml Greek yogurt or hung curd, 33 ml ginger garlic paste, 2 ml ground turmeric, 11 to 15 ml garam masala, 7.5 ml ground cumin, 15 ml ground coriander, 15 ml kasuri methi and 33 to 44 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 44 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 390 g onion, fry it in 44 ml neutral oil, for the onion over medium heat until lightly golden, then let it cool. 7 min
  7. Blend 1800 g ripe tomatoes, the fried onion, 125 g whole raw cashews (about 28) and 355 ml water, for blending to a completely smooth puree. 2 min to 4 min
  8. Melt 44 to 89 ml butter or ghee in a heavy pan over medium heat and add 3 cinnamon stick (5 cm piece), 6 to 12 pods green cardamom pods and 6 to 12 whole cloves. 30 s to 1 min
  9. Stir in 33 ml ginger garlic paste and 3 to 6 green chilies. Fry on low heat for 1 min to 2 min.
  10. Turn off the heat and stir in 15 to 30 ml Kashmiri chili powder, half of 15 to 22 ml garam masala, 15 to 22 ml ground coriander and 7.5 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 710 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 7.5 to 11 ml salt, 15 ml sugar, 22 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 240 to 300 ml heavy cream. Drizzle the rest on top and scatter with 89 ml coriander leaves. Serve with naan, jeera rice or plain basmati.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • 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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