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.
2To 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.
3To 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.
4Add a splash of cold water to the blender.
5Add a splash of cold water to the blender.
6Add a splash of cold water to the blender.
7Blend on medium speed, gradually increasing to high, adding small splashes of water if needed, until smooth.
8Blend on medium speed, gradually increasing to high, adding small splashes of water if needed, until smooth.
9Blend on medium speed, gradually increasing to high, adding small splashes of water if needed, until smooth.
10Transfer the green chutney to a serving bowl.
11Transfer the green chutney to a serving bowl.
12Transfer the green chutney to a serving bowl.
13Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch cubes.
14Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch cubes.
15Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch cubes.
16Combine 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.
17Combine 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.
18Combine 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.
19Mix thoroughly until the chicken is evenly coated.
20Mix thoroughly until the chicken is evenly coated.
21Mix thoroughly until the chicken is evenly coated.
22Refrigerate the chicken for at least 30 minutes or up to 2 hours for the first marinade.
23Refrigerate the chicken for at least 30 minutes or up to 2 hours for the first marinade.
24Refrigerate the chicken for at least 30 minutes or up to 2 hours for the first marinade.
25To 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.
26To 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.
27To 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.
28Hang the yogurt for 2 to 3 hours or overnight to allow the whey to drip out, resulting in a thicker hung yogurt.
29Hang the yogurt for 2 to 3 hours or overnight to allow the whey to drip out, resulting in a thicker hung yogurt.
30Hang the yogurt for 2 to 3 hours or overnight to allow the whey to drip out, resulting in a thicker hung yogurt.
31Alternatively, if not hanging the yogurt, add 1.5 to 3 teaspoons of bassan flour to thicken it.
32Alternatively, if not hanging the yogurt, add 1.5 to 3 teaspoons of bassan flour to thicken it.
33Alternatively, if not hanging the yogurt, add 1.5 to 3 teaspoons of bassan flour to thicken it.
34For 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).
35For 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).
36For 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).
37Whisk the marinade ingredients together until thoroughly combined and thick.
38Whisk the marinade ingredients together until thoroughly combined and thick.
39Whisk the marinade ingredients together until thoroughly combined and thick.
40Add the chicken from the first marinade to the second marinade and massage the mixture into the chicken until fully coated.
41Add the chicken from the first marinade to the second marinade and massage the mixture into the chicken until fully coated.
42Add the chicken from the first marinade to the second marinade and massage the mixture into the chicken until fully coated.
43Wrap the marinated chicken in plastic wrap and refrigerate for at least 2-3 hours or ideally overnight.
44Wrap the marinated chicken in plastic wrap and refrigerate for at least 2-3 hours or ideally overnight.
45Wrap the marinated chicken in plastic wrap and refrigerate for at least 2-3 hours or ideally overnight.
46Skewer the marinated chicken pieces onto metal skewers.
47Skewer the marinated chicken pieces onto metal skewers.
48Skewer the marinated chicken pieces onto metal skewers.
49Grill or broil the skewered chicken for 2 to 3 minutes per side, flipping to achieve even char and cooking on all sides.
50Grill or broil the skewered chicken for 2 to 3 minutes per side, flipping to achieve even char and cooking on all sides.
51Grill or broil the skewered chicken for 2 to 3 minutes per side, flipping to achieve even char and cooking on all sides.
52Heat a large saucier, pot, or deep pan over medium heat and add 2 tablespoons of ghee.
53Heat a large saucier, pot, or deep pan over medium heat and add 2 tablespoons of ghee.
54Heat a large saucier, pot, or deep pan over medium heat and add 2 tablespoons of ghee.
55Once 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.
56Once 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.
57Once 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.
58Add a touch of salt to taste and sauté, stirring frequently, for about 3 to 4 minutes until the vegetables are softened.
59Add a touch of salt to taste and sauté, stirring frequently, for about 3 to 4 minutes until the vegetables are softened.
60Add a touch of salt to taste and sauté, stirring frequently, for about 3 to 4 minutes until the vegetables are softened.
61Add 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.
62Add 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.
63Add 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.
64Stir and continue to sauté for about 30 to 60 seconds over medium heat until the spices are fragrant and slightly darkened.
65Stir and continue to sauté for about 30 to 60 seconds over medium heat until the spices are fragrant and slightly darkened.
66Stir and continue to sauté for about 30 to 60 seconds over medium heat until the spices are fragrant and slightly darkened.
67Stir in 1 tablespoon of tomato paste and sauté for one to two minutes until it darkens slightly.
68Stir in 1 tablespoon of tomato paste and sauté for one to two minutes until it darkens slightly.
69Stir in 1 tablespoon of tomato paste and sauté for one to two minutes until it darkens slightly.
70Add a 14-ounce can of crushed tomatoes, followed by 1 and 1/4 cup of water and 1 tablespoon of methi (fenugreek leaves).
71Add a 14-ounce can of crushed tomatoes, followed by 1 and 1/4 cup of water and 1 tablespoon of methi (fenugreek leaves).
72Add a 14-ounce can of crushed tomatoes, followed by 1 and 1/4 cup of water and 1 tablespoon of methi (fenugreek leaves).
73Increase the heat to medium, bring to a boil, then reduce to low and simmer.
74Increase the heat to medium, bring to a boil, then reduce to low and simmer.
75Increase the heat to medium, bring to a boil, then reduce to low and simmer.
76Optionally, 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.
77Optionally, 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.
78Optionally, 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.
79Add the spice bag (if using) to the simmering curry sauce and let it simmer for about 10 to 15 minutes.
80Add the spice bag (if using) to the simmering curry sauce and let it simmer for about 10 to 15 minutes.
81Add the spice bag (if using) to the simmering curry sauce and let it simmer for about 10 to 15 minutes.
82Remove the spice bag and carefully transfer the curry sauce to a blender.
83Remove the spice bag and carefully transfer the curry sauce to a blender.
84Remove the spice bag and carefully transfer the curry sauce to a blender.
85Blend the sauce on high speed until it is as smooth as possible.
86Blend the sauce on high speed until it is as smooth as possible.
87Blend the sauce on high speed until it is as smooth as possible.
88Pour the blended sauce back into the pot or pan.
89Pour the blended sauce back into the pot or pan.
90Pour the blended sauce back into the pot or pan.
91Bring the sauce back to a light simmer over low heat.
92Bring the sauce back to a light simmer over low heat.
93Bring the sauce back to a light simmer over low heat.
94If the sauce is too thick, add about 0.5 cup of water to reach desired consistency.
95If the sauce is too thick, add about 0.5 cup of water to reach desired consistency.
96If the sauce is too thick, add about 0.5 cup of water to reach desired consistency.
97Melt 2 tablespoons of ghee in a bowl.
98Melt 2 tablespoons of ghee in a bowl.
99Melt 2 tablespoons of ghee in a bowl.
100Place the bowl of melted ghee into the curry pot.
101Place the bowl of melted ghee into the curry pot.
102Place the bowl of melted ghee into the curry pot.
103Carefully place a hot piece of oak lump charcoal into the ghee to smoke it, then immediately cover the pot.
104Carefully place a hot piece of oak lump charcoal into the ghee to smoke it, then immediately cover the pot.
105Carefully place a hot piece of oak lump charcoal into the ghee to smoke it, then immediately cover the pot.
106Let the ghee smoke for about 1 to 2 minutes or until the smoking stops, then remove the charcoal.
107Let the ghee smoke for about 1 to 2 minutes or until the smoking stops, then remove the charcoal.
108Let the ghee smoke for about 1 to 2 minutes or until the smoking stops, then remove the charcoal.
109Strain the smoked ghee through a fine mesh strainer into the curry and stir it in.
110Strain the smoked ghee through a fine mesh strainer into the curry and stir it in.
111Strain the smoked ghee through a fine mesh strainer into the curry and stir it in.
112Add 0.5 cup of heavy whipping cream to the curry and stir.
113Add 0.5 cup of heavy whipping cream to the curry and stir.
114Add 0.5 cup of heavy whipping cream to the curry and stir.
115Bring the curry to a boil over medium-high heat, then reduce to low and simmer for about a minute.
116Bring the curry to a boil over medium-high heat, then reduce to low and simmer for about a minute.
117Bring the curry to a boil over medium-high heat, then reduce to low and simmer for about a minute.
118Add the grilled chicken to the curry and simmer for 5 more minutes to combine flavors and ensure the chicken is cooked through.
119Add the grilled chicken to the curry and simmer for 5 more minutes to combine flavors and ensure the chicken is cooked through.
120Add the grilled chicken to the curry and simmer for 5 more minutes to combine flavors and ensure the chicken is cooked through.
121Remove 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.
122Remove 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.
123Remove 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.
124Taste the butter chicken and add more salt if needed.
125Taste the butter chicken and add more salt if needed.
126Taste the butter chicken and add more salt if needed.
127Ladle the butter chicken into bowls, serving with fresh chicken pieces.
128Ladle the butter chicken into bowls, serving with fresh chicken pieces.
129Ladle the butter chicken into bowls, serving with fresh chicken pieces.
Ingredients
2 cups fresh cilantro leaves
2 cups fresh cilantro leaves
2 cups fresh cilantro leaves
3 garlic cloves
3 garlic cloves
3 garlic cloves
1 teaspoon toasted cumin seeds
1 teaspoon toasted cumin seeds
1 teaspoon toasted cumin seeds
1 teaspoon kosher salt
1 teaspoon kosher salt
1 teaspoon kosher salt
1 inch knob peeled ginger
1 inch knob peeled ginger
1 inch knob peeled ginger
3 green chili (Thai chilis, Bird's eye chili, serrano chilis)
3 green chili (Thai chilis, Bird's eye chili, serrano chilis)
3 green chili (Thai chilis, Bird's eye chili, serrano chilis)
splash cold water
splash cold water
splash cold water
1.5 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1.5 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1.5 pound boneless, skinless chicken thighs, cut into 1 inch cubes
2 teaspoon kosher salt
2 teaspoon kosher salt
2 teaspoon kosher salt
1 tablespoon lemon juice
1 tablespoon lemon juice
1 tablespoon lemon juice
1 teaspoon fresh grated ginger
1 teaspoon fresh grated ginger
1 teaspoon fresh grated ginger
1 medium grated garlic clove
1 medium grated garlic clove
1 medium grated garlic clove
1 cup whole milk yogurt
1 cup whole milk yogurt
1 cup whole milk yogurt
1.5 to 3 teaspoon bassan flour (optional, for thickening)
1.5 to 3 teaspoon bassan flour (optional, for thickening)
1.5 to 3 teaspoon bassan flour (optional, for thickening)