Butter Chicken: Index Card

Butter Chicken

4 servings · 4 × 6 in

Marinated Chicken

500 g boneless chicken thighs, cut into 2.5 cm pieces

≈ 11 to 15 g lemon juice

≈ 1 to 1.5 g Kashmiri chili powder

≈ 1.5 to 2 g salt

85 g Greek yogurt or hung curd

≈ 13 g ginger garlic paste

≈ 0.4 g ground turmeric

1.5 to 2 g garam masala

≈ 1 g ground cumin

≈ 2 g ground coriander

≈ 0.5 g kasuri methi, crushed

≈ 10 to 14 g neutral oil

≈ 14 g butter or ghee, for searing

Makhani Gravy

≈ 14 g 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 g water, for blending

≈ 14 to 28 g butter or ghee

2 g cinnamon stick (5 cm piece)

≈ 0.4 to 0.8 g green cardamom pods

≈ 0.2 to 0.4 g whole cloves

≈ 13 g ginger garlic paste

≈ 4 to 8 g green chilies, seeded and slit

≈ 2.5 to 4.5 g Kashmiri chili powder

2 to 3 g garam masala

≈ 2 to 2.5 g ground coriander

≈ 1 g ground cumin

≈ 235 g hot water

Finishing

≈ 3 to 4.5 g salt

≈ 4 g sugar

≈ 0.8 g kasuri methi, crushed between your palms

≈ 80 to 100 g heavy cream

≈ 2 g coriander leaves, finely chopped

forklet.co/r/JSJ590pM?units=grams · v1

Marinated Chicken Pat 500 g boneless chicken thighs dry and toss it in a bowl with 11 to 15 g lemon juice, 1 to 1.5 g Kashmiri chili powder and 1.5 to 2 g salt. Cover and leave for 20 min.
Add 85 g Greek yogurt or hung curd, 13 g ginger garlic paste, 0.4 g ground turmeric, 1.5 to 2 g garam masala, 1 g ground cumin, 2 g ground coriander, 0.5 g kasuri methi and 10 to 14 g 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 14 g 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 130 g onion, fry it in 14 g neutral oil, for the onion over medium heat until lightly golden, then let it cool. 7 min
Blend 600 g ripe tomatoes, the fried onion, 42 g whole raw cashews (about 28) and 120 g water, for blending to a completely smooth puree. 2 min to 4 min
Melt 14 to 28 g butter or ghee in a heavy pan over medium heat and add 2 g cinnamon stick (5 cm piece), 0.4 to 0.8 g green cardamom pods and 0.2 to 0.4 g whole cloves. 30 s to 1 min
Stir in 13 g ginger garlic paste and 4 to 8 g green chilies. Fry on low heat for 1 min to 2 min.
Turn off the heat and stir in 2.5 to 4.5 g Kashmiri chili powder, half of 2 to 3 g garam masala, 2 to 2.5 g ground coriander and 1 g 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 235 g 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 3 to 4.5 g salt, 4 g sugar, 0.8 g 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 80 to 100 g heavy cream. Drizzle the rest on top and scatter with 2 g 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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