Quick CardButter Chicken
4 servings
Marinated Chicken
- 500 gboneless chicken thighs, cut into 2.5 cm pieces
- ¾ to 1 tbsplemon juice
- ½ to ¾ tspKashmiri chili powder
- ¼ to ⅓ tspsalt
- ⅓ cupGreek yogurt or hung curd
- ¾ tbspginger garlic paste
- ⅛ tspground turmeric
- ¾ to 1 tspgaram masala
- ½ tspground cumin
- 1 tspground coriander
- 1 tspkasuri methi, crushed
- ¾ to 1 tbspneutral oil
- 1 tbspbutter or ghee, for searing
Makhani Gravy
- 1 tbspneutral oil, for the onion
- 130 gonion, sliced
- 600 gripe tomatoes, roughly chopped
- 42 gwhole raw cashews (about 28), soaked in hot water for 15 to 30 minutes, drained
- ½ cupwater, for blending
- 1 to 2 tbspbutter or ghee
- 1cinnamon stick (5 cm piece)
- 2 to 4 podsgreen cardamom pods
- 2 to 4whole cloves
- ¾ tbspginger garlic paste
- 1 to 2green chilies, seeded and slit
- 1 to 2 tspKashmiri chili powder
- 1 to 1 ½ tspgaram masala
- 1 to 1 ½ tspground coriander
- ½ tspground cumin
- 1 cuphot water
Finishing
- ½ to ¾ tspsalt
- 1 tspsugar
- ½ tbspkasuri methi, crushed between your palms
- 80 to 100 mlheavy cream
- 2 tbspcoriander leaves, finely chopped
- Marinated Chicken Pat 500 g boneless chicken thighs dry and toss it in a bowl with ¾ to 1 tbsp lemon juice, ½ to ¾ tsp Kashmiri chili powder and ¼ to ⅓ tsp salt. Cover and leave for 20 min.
- Add ⅓ cup Greek yogurt or hung curd, ¾ tbsp ginger garlic paste, ⅛ tsp ground turmeric, ¾ to 1 tsp garam masala, ½ tsp ground cumin, 1 tsp ground coriander, 1 tsp kasuri methi and ¾ to 1 tbsp 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 1 tbsp 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 1 tbsp 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 ½ cup water, for blending to a completely smooth puree. 2 min to 4 min
- Melt 1 to 2 tbsp 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
- Stir in ¾ tbsp ginger garlic paste and 1 to 2 green chilies. Fry on low heat for 1 min to 2 min.
- Turn off the heat and stir in 1 to 2 tsp Kashmiri chili powder, half of 1 to 1 ½ tsp garam masala, 1 to 1 ½ tsp ground coriander and ½ tsp 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 1 cup 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 ½ to ¾ tsp salt, 1 tsp sugar, ½ tbsp 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 ml heavy cream. Drizzle the rest on top and scatter with 2 tbsp 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)
