Quick CardButter Chicken
4 servings
Marinated Chicken
- 500 gboneless chicken thighs, cut into 2.5 cm pieces
- ≈ 11 to 15 glemon juice
- ≈ 1 to 1.5 gKashmiri chili powder
- ≈ 1.5 to 2 gsalt
- 85 gGreek yogurt or hung curd
- ≈ 13 gginger garlic paste
- ≈ 0.4 gground turmeric
- 1.5 to 2 ggaram masala
- ≈ 1 gground cumin
- ≈ 2 gground coriander
- ≈ 0.5 gkasuri methi, crushed
- ≈ 10 to 14 gneutral oil
- ≈ 14 gbutter or ghee, for searing
Makhani Gravy
- ≈ 14 gneutral 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
- ≈ 120 gwater, for blending
- ≈ 14 to 28 gbutter or ghee
- 2 gcinnamon stick (5 cm piece)
- ≈ 0.4 to 0.8 ggreen cardamom pods
- ≈ 0.2 to 0.4 gwhole cloves
- ≈ 13 gginger garlic paste
- ≈ 4 to 8 ggreen chilies, seeded and slit
- ≈ 2.5 to 4.5 gKashmiri chili powder
- 2 to 3 ggaram masala
- ≈ 2 to 2.5 gground coriander
- ≈ 1 gground cumin
- ≈ 235 ghot water
Finishing
- ≈ 3 to 4.5 gsalt
- ≈ 4 gsugar
- ≈ 0.8 gkasuri methi, crushed between your palms
- ≈ 80 to 100 gheavy cream
- ≈ 2 gcoriander leaves, finely chopped
- 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)
