The Best Butter Chicken At Home
Directions
- 1To a blender, add cilantro, garlic, cumin, salt, ginger, and chilies. Blend until smooth, adding water as needed, and keep cold.
- 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.
- 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.
- 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.
- 5Add the chicken to the yogurt mixture, mix to combine, cover, and marinate overnight in the refrigerator.
- 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.
- 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.
- 8Stir in sugar, coriander, cumin, turmeric, Kashmiri chili powder, and garam masala. Season with salt and cook for 30-60 seconds until fragrant.
- 9Stir in tomato paste and cook for 1-2 minutes until it darkens and sticks to the pan.
- 10Add crushed tomatoes, water, and kasuri methi. Combine cinnamon stick, cloves, and cardamom in cheesecloth, tie it, and add to the sauce.
- 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%.
- 12Remove the whole spices from the sauce.
- 13Using an immersion blender or regular blender, puree the sauce until smooth. If using a regular blender, return the sauce to the pan.
- 14Adjust sauce consistency with water as preferred.
- 15In a small heatproof bowl, add the remaining melted ghee.
- 16Heat a piece of lump charcoal over the stove until red hot.
- 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.
- 18Allow the sauce to smoke for 1-2 minutes, then remove the foil and carefully remove the charcoal.
- 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.
- 20Add the cream and bring the sauce to a simmer.
- 21Simmer for 1 minute, then add the cooked chicken pieces and simmer for another 5-10 minutes until thickened and flavors are married.
- 22If adding butter, cut off the heat, add cold unsalted butter, and stir until emulsified and melted.
- 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.
Related recipes
Lemony Golden Chicken & Orzo
Indian · Drink
Coronation Chicken
Indian · Drink
Immunity Drink
Indian · Drink
Paneer
Indian · Drink
Bihari Gosht Handi
Indian · Drink
Homemade Chai Concentrate
Indian · Drink
Chicken Barra
Indian · Drink
Tandoori Mutton Chops
Indian · Drink
Sheet Pan Beef Kefta Wraps
Indian · Drink
Easy Chicken Tikka Masala
Indian · Drink
Chai
Indian · Drink
80/20 Hainanese Chicken and Rice (One Pot version)
Indian · Drink35m