Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 4 servings · US With Grams · A4 or Letter, one page where it fits

Quick Card

Butter Chicken

4 servings

Marinated Chicken

  • 1.1 lbboneless chicken thighs, cut into 2.5 cm pieces
  • 2 ¼ tsp to 1 tbsplemon juice
  • ½ to ¾ tspKashmiri chili powder
  • ¼ to ⅓ tspsalt
  • ⅓ cupGreek yogurt or hung curd
  • 2 ¼ tspginger garlic paste
  • ⅛ tspground turmeric
  • ¾ to 1 tspgaram masala
  • ½ tspground cumin
  • 1 tspground coriander
  • 1 tspkasuri methi, crushed
  • 2 ¼ tsp to 1 tbspneutral oil
  • 1 tbspbutter or ghee, for searing

Makhani Gravy

  • 1 tbspneutral oil, for the onion
  • 4.5 ozonion, sliced
  • 1.32 lbripe tomatoes, roughly chopped
  • 1.5 ozwhole 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
  • 2 ¼ tspginger 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
  • 1 ½ tspkasuri methi, crushed between your palms
  • ⅓ cup to 6 ¾ tbspheavy cream
  • 2 tbspcoriander leaves, finely chopped
  1. Marinated Chicken Pat 1.1 lb boneless chicken thighs dry and toss it in a bowl with 2 ¼ tsp to 1 tbsp lemon juice, ½ to ¾ tsp Kashmiri chili powder and ¼ to ⅓ tsp salt. Cover and leave for 20 min.
  2. Add ⅓ cup Greek yogurt or hung curd, 2 ¼ tsp 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 2 ¼ tsp to 1 tbsp 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 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.
  6. Makhani Gravy If using 4.5 oz onion, fry it in 1 tbsp neutral oil, for the onion over medium heat until lightly golden, then let it cool. 7 min
  7. Blend 1.32 lb ripe tomatoes, the fried onion, 1.5 oz whole raw cashews (about 28) and ½ cup water, for blending to a completely smooth puree. 2 min to 4 min
  8. 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
  9. Stir in 2 ¼ tsp ginger garlic paste and 1 to 2 green chilies. Fry on low heat for 1 min to 2 min.
  10. 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
  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 1 cup 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 ½ to ¾ tsp salt, 1 tsp sugar, 1 ½ tsp 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 ⅓ cup to 6 ¾ tbsp 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)