Serves 1
Directions
- 1To make the green chutney, combine 2 cups of fresh cilantro leaves, 3 cloves of garlic, 1 teaspoon of toasted cumin seeds, 1 teaspoon of kosher salt, a 1-inch knob of peeled ginger, and three green chilies (like Thai chilis) in a blender.
- 2Add a splash of cold water to the blender.
- 3Blend on medium speed, gradually increasing to high, adding small splashes of water if needed, until smooth.
- 4Transfer the green chutney to a serving bowl.
- 5Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch cubes.
- 6Combine the cubed chicken with 2 teaspoons of kosher salt, 1 tablespoon of lemon juice, 1 teaspoon of fresh grated ginger, and one medium-sized grated garlic clove.
- 7Mix thoroughly until the chicken is evenly coated.
- 8Refrigerate the chicken for at least 30 minutes or up to 2 hours for the first marinade.
- 9To thicken 1 cup of whole milk yogurt, place it in a clean tea towel, gather the sides to form a sack, and tie it with kitchen twine.
- 10Hang the yogurt for 2 to 3 hours or overnight to allow the whey to drip out, resulting in a thicker hung yogurt.
- 11Alternatively, if not hanging the yogurt, add 1.5 to 3 teaspoons of bassan flour to thicken it.
- 12For the second marinade, combine the hung or thickened yogurt with 2.5 teaspoons of Kashmir chili, 1 teaspoon of turmeric powder, 2 teaspoons of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of methi or fenugreek leaves, 1 teaspoon of coriander powder, 1 tablespoon of garam masala, 2 teaspoons of fine sea salt, a 2-inch knob of fresh grated ginger, 2 cloves of grated garlic, and 1 teaspoon of mustard oil (optional).
- 13Whisk the marinade ingredients together until thoroughly combined and thick.
- 14Add the chicken from the first marinade to the second marinade and massage the mixture into the chicken until fully coated.
- 15Wrap the marinated chicken in plastic wrap and refrigerate for at least 2-3 hours or ideally overnight.
- 16Skewer the marinated chicken pieces onto metal skewers.
- 17Grill or broil the skewered chicken for 2 to 3 minutes per side, flipping to achieve even char and cooking on all sides.
- 18Heat a large saucier, pot, or deep pan over medium heat and add 2 tablespoons of ghee.
- 19Once the ghee is fully melted and hot, add one small diced yellow onion, a 1.5-inch knob of finely chopped ginger, and seven finely chopped garlic cloves.
- 20Add a touch of salt to taste and sauté, stirring frequently, for about 3 to 4 minutes until the vegetables are softened.
- 21Add 2 to 3 teaspoons of granulated sugar, 2 teaspoons of coriander powder, half a teaspoon of cumin powder, half a teaspoon of turmeric powder, 1 teaspoon of Kashmir chili, 1 teaspoon of garam masala, and a hefty pinch of salt.
- 22Stir and continue to sauté for about 30 to 60 seconds over medium heat until the spices are fragrant and slightly darkened.
- 23Stir in 1 tablespoon of tomato paste and sauté for one to two minutes until it darkens slightly.
- 24Add a 14-ounce can of crushed tomatoes, followed by 1 and 1/4 cup of water and 1 tablespoon of methi (fenugreek leaves).
- 25Increase the heat to medium, bring to a boil, then reduce to low and simmer.
- 26Optionally, create a spice bag by wrapping one cinnamon stick, six cardamom pods, and five whole cloves in a cheesecloth and tying it with kitchen twine.
- 27Add the spice bag (if using) to the simmering curry sauce and let it simmer for about 10 to 15 minutes.
- 28Remove the spice bag and carefully transfer the curry sauce to a blender.
- 29Blend the sauce on high speed until it is as smooth as possible.
- 30Pour the blended sauce back into the pot or pan.
- 31Bring the sauce back to a light simmer over low heat.
- 32If the sauce is too thick, add about 0.5 cup of water to reach desired consistency.
- 33Melt 2 tablespoons of ghee in a bowl.
- 34Place the bowl of melted ghee into the curry pot.
- 35Carefully place a hot piece of oak lump charcoal into the ghee to smoke it, then immediately cover the pot.
- 36Let the ghee smoke for about 1 to 2 minutes or until the smoking stops, then remove the charcoal.
- 37Strain the smoked ghee through a fine mesh strainer into the curry and stir it in.
- 38Add 0.5 cup of heavy whipping cream to the curry and stir.
- 39Bring the curry to a boil over medium-high heat, then reduce to low and simmer for about a minute.
- 40Add the grilled chicken to the curry and simmer for 5 more minutes to combine flavors and ensure the chicken is cooked through.
- 41Remove the pot from the heat and add 1 to 2 tablespoons of cold unsalted butter, stirring continuously until the butter emulsifies into the sauce, making it velvety and creamy.
- 42Taste the butter chicken and add more salt if needed.
- 43Ladle the butter chicken into bowls, serving with fresh chicken pieces.
Ingredients
- 2 cups fresh cilantro leaves
- 3 garlic cloves
- 1 teaspoon toasted cumin seeds
- 1 teaspoon kosher salt
- 1 inch knob peeled ginger
- 3 green chili (Thai chilis, Bird's eye chili, serrano chilis)
- splash cold water
- 1.5 pound boneless, skinless chicken thighs, cut into 1 inch cubes
- 2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 teaspoon fresh grated ginger
- 1 medium grated garlic clove
- 1 cup whole milk yogurt
- 1.5 to 3 teaspoon bassan flour (optional, for thickening)
- 2.5 teaspoon Kashmir chili
- 1 teaspoon turmeric powder
- 2 teaspoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon meti or fenugreek leaves
- 1 teaspoon coriander powder
- 1 tablespoon garam masala
- 2 teaspoon fine sea salt
- 2 inch knob fresh grated ginger
- 2 grated garlic cloves
- 1 teaspoon mustard oil (optional)
- 2 tablespoons ghee (clarified butter)
- 1 small diced yellow onion
- 1.5 inch knob finely chopped ginger
- 7 finely chopped garlic cloves
- touch salt
- 2 to 3 teaspoon granulated sugar
- 2 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon Kashmir chili
- 1 teaspoon garam masala
- hefty pinch salt
- 1 tablespoon tomato paste
- 1 14 can crushed tomatoes
- 1.25 cup water
- 1 tablespoon methi (fenugreek leaves)
- 1 cinnamon stick (optional)
- 6 cardamom pods
- 5 whole cloves
- 0.5 cup water
- 2 tablespoons ghee
- hot piece oak lump charcoal
- 0.5 cup heavy whipping cream
- 1 to 2 tablespoon cold unsalted butter
Equipment
blenderserving bowlkitchen twineS hook (optional)kitchen sink faucet (optional)plastic wrapmetal skewersgrillbroilerpanlarge saucierpotlarge deep pancheeseclothfine mesh strainer
Tips
- Do not breathe in the green chutney directly as it is spicy.
- Hang whole milk yogurt in a tea towel for 2-3 hours or overnight to thicken it for the marinade.
- If not hanging yogurt, use bassan flour to thicken it for the marinade.
- Marinate the chicken for at least 2-3 hours or ideally overnight for best flavor.
- To maximize flavor, broil or grill the chicken instead of searing in a pan.
- For the curry sauce, use tomato paste to reduce cooking time.
- Optionally, smoke ghee with a hot piece of charcoal and add to the curry for extra depth of flavor.
- Add cold unsalted butter at the end off the heat, stirring continuously, to make the sauce velvety and creamy.
- Always taste and adjust salt at the end.
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