The Best Butter Chicken At Home

1h 30m
Serves 4
https://www.joshuaweissman.com/recipes/the-best-butter-chicken-at-home

Directions

  1. 1To a blender, add cilantro, garlic, cumin, salt, ginger, and chilies. Blend until smooth, adding water as needed, and keep cold.
  2. 2Spread a clean dish towel over a medium mixing bowl, pour yogurt into the center, wrap and tie it, then hang to drip excess whey for 2-3 hours or overnight until thickened.
  3. 3To a medium mixing bowl, add chicken, salt, lemon juice, ginger, and garlic. Mix, cover, and refrigerate for at least 30 minutes, ideally 2 hours.
  4. 4In a large mixing bowl, combine thickened yogurt with Kashmiri chili powder, turmeric, lemon juice, cumin, kasuri methi, coriander, garam masala, salt, ginger, garlic, and mustard oil. Whisk well.
  5. 5Add the chicken to the yogurt mixture, mix to combine, cover, and marinate overnight in the refrigerator.
  6. 6Skewer the marinated chicken and grill over high heat charcoal for 2-3 minutes per side until browned and lightly charred, or use a broiler or frying pan. Do not cook chicken all the way through.
  7. 7In a large saucepot over medium heat, melt half the ghee. Add onions, ginger, and garlic, season with salt, and cook for 3-4 minutes until softened.
  8. 8Stir in sugar, coriander, cumin, turmeric, Kashmiri chili powder, and garam masala. Season with salt and cook for 30-60 seconds until fragrant.
  9. 9Stir in tomato paste and cook for 1-2 minutes until it darkens and sticks to the pan.
  10. 10Add crushed tomatoes, water, and kasuri methi. Combine cinnamon stick, cloves, and cardamom in cheesecloth, tie it, and add to the sauce.
  11. 11Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until vegetables are very soft and the mixture reduces by about 25%.
  12. 12Remove the whole spices from the sauce.
  13. 13Using an immersion blender or regular blender, puree the sauce until smooth. If using a regular blender, return the sauce to the pan.
  14. 14Adjust sauce consistency with water as preferred.
  15. 15In a small heatproof bowl, add the remaining melted ghee.
  16. 16Heat a piece of lump charcoal over the stove until red hot.
  17. 17Place the bowl of melted ghee in the center of the sauce. Add the hot charcoal to the ghee and immediately cover the pot with a lid or foil.
  18. 18Allow the sauce to smoke for 1-2 minutes, then remove the foil and carefully remove the charcoal.
  19. 19Strain the smoked ghee into the sauce and stir to combine. Simmer for 5 minutes over low heat until slightly thickened and fat globules are visible.
  20. 20Add the cream and bring the sauce to a simmer.
  21. 21Simmer for 1 minute, then add the cooked chicken pieces and simmer for another 5-10 minutes until thickened and flavors are married.
  22. 22If adding butter, cut off the heat, add cold unsalted butter, and stir until emulsified and melted.
  23. 23Season with salt to taste one last time. Serve immediately with naan and steamed basmati rice.

Ingredients

  • 2 cups fresh cilantro leaves
  • 3 cloves garlic
  • 1 tsp cumin seeds, toasted
  • 1 tsp kosher salt
  • 1 inch fresh ginger, peeled
  • 3 green Bird as Eye or Thai chilies
  • Water, for blending
  • 1 cup whole milk yogurt
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-1.5 as (2.5-3.8cm) pieces
  • 2 tsp kosher salt
  • 1 Tbsp lemon juice
  • 1 tsp fresh ginger, peeled and grated
  • 1 clove garlic, grated
  • 2.5 tsp Kashmiri chili powder
  • 1 tsp turmeric
  • 2 tsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp kasuri methi
  • 1 tsp coriander powder
  • 1 Tbsp garam masala
  • 2 tsp fine sea salt
  • 2 inch fresh ginger, peeled and grated
  • 2 cloves garlic, grated
  • 1 tsp mustard oil
  • 1.5 tsp besan flour, to thicken if needed
  • 4 Tbsp ghee, divided
  • 1 yellow onion, small dice
  • 1.5 inch fresh ginger, finely chopped
  • 7 garlic cloves, finely chopped
  • 2 tsp granulated sugar
  • 2 tsp coriander powder
  • 0.5 tsp cumin powder
  • 0.5 tsp turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp garam masala
  • 1 Tbsp tomato paste
  • 14 oz crushed tomatoes
  • 1.25 cup water
  • 1 Tbsp kasuri methi, plus more for garnish
  • 1 cinnamon stick, lightly burned
  • 5 whole cloves
  • 6 green cardamom pods
  • 1 small piece oak lump charcoal
  • 0.5 cup heavy whipping cream
  • 2 Tbsp cold unsalted butter
  • Fresh cilantro for garnish

Equipment

blendermedium sized mixing bowlclean dish towel or clothkitchen twinelarge sized mixing bowlplastic wrapskewersgrillbroilerlarge frying panlarge saucepot or saucierimmersion blendercheese clothsmall-sized heatproof mixing bowltongssheet traylid or foil

Tips

  • Use besan flour to thicken the marinade if your yogurt is loose or to skip draining, but note it may not be as rich in flavor.
  • If in a rush, you can skip marination, but ideally marinate for at least 2-3 hours.

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