butter chicken
Serves 1
Directions
- 1Score 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.
- 3Whisk the marinade until it has a very deep orange color, adding more chili powder if necessary.
- 4Add chicken to the marinade with a squeeze of lime.
- 5Mix well and let it marinate for a few hours.
- 6Place the marinated chicken on a wire rack on a baking sheet.
- 7Broil the chicken on high for 10 minutes per side.
- 8Bake the chicken at 350F (175C) until fully cooked.
- 9Sauté red onions in a pan until softened.
- 10Add ginger-garlic paste and roughly chopped tomatoes to the pan.
- 11Let the mixture simmer until nice and jammy.
- 12Blend the mixture for restaurant quality.
- 13Strain the blended mix to get a really smooth sauce.
- 14Finish the sauce with Kashmiri chili, garam masala, cumin, green chili, sugar, and salt.
- 15Add the cooked chicken to the sauce and combine until warmed through.
- 16Add butter and let it melt.
- 17Finish with heavy cream and serve.
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
- 2 g cumin
- 2 g sugar
- 30 g ginger-garlic paste
- 8 g green chili
- 4 g garam masala
- 35 g salted butter
- 100 g cream
Equipment
panbowlwhisktongswire rackblenderstrainerserving tray