Butter Chicken
Serves 1
Directions
- 1If using chicken legs, remove skin and separate thigh from drumstick. Score the chicken with a sharp knife.
- 2Combine yogurt, salt, Kashmiri chili powder, coriander powder, kasoori methi, garam masala, ginger-garlic paste, and mustard oil in a bowl. Add more chili as necessary to get a deep orange color.
- 3Add chicken to marinade, give it a mix with a squeeze of lime, cover, and let marinate for a few hours (1-3 hours).
- 4Add chicken to a wire rack and broil on high for 10 minutes per side.
- 5Then bake at 350F or 175C until fully cooked (8-10 minutes). Let cool, then chop into smaller pieces.
- 6Heat a small amount of neutral oil over medium heat, add onions and saute until softened.
- 7Add ginger-garlic paste and cook for 2 minutes more.
- 8Add the tomatoes and let simmer away until nice and jammy (10-15 minutes).
- 9For restaurant quality, blend and strain the mix to get a really smooth sauce.
- 10Finish the gravy over low-medium heat with Kashmiri chili, garam masala, cumin, green chili, sugar, and salt to taste. Stir until combined.
- 11Add the chicken, combine and simmer until warmed through.
- 12Then add butter and let it melt before finishing with heavy cream. Stir to combine.
Ingredients
- 200 g whole milk yogurt
- 4 g salt
- 10 g Kashmiri chili powder
- 2 g coriander powder
- 2 g kasoori methi
- 4 g garam masala
- 20 g ginger-garlic paste
- 8 g mustard oil
- 0.5 lime
- 680 g bone-in chicken legs or boneless skinless chicken thighs
- 430 g whole tomatoes
- 150 g red onion
- 10 g Kashmiri chili
- 3 g cumin
- 2 g sugar
- 30 g ginger-garlic paste
- 10 g green chili
- 4 g garam masala
- 35 g salted butter
- 100 g cream
Equipment
potknifebaking sheetwire racktongswhiskimmersion blenderstrainer
Tips
- Add more chili to the marinade as necessary to get a deep orange color.
- Broil chicken as close to the broiler as possible if using induction.