Butter Chicken Roast

Ingredients

• 1 kg Chicken, curry-cut bone-in pieces (Boneless chicken may be used, but bone-in chicken gives more flavor)
• 4 Onions (Thinly sliced and fried until golden; use some for the marinade and the rest for the masala paste)
• 2 tbsp Ginger-garlic paste (Use in the chicken marinade)
• 2 tsp Red chili powder (Divide between the marinade and masala paste; reduce for a milder roast)
• 0.5 tsp Ground turmeric (For the marinade)
• 1 tsp Garam masala (For the marinade and/or masala paste)
• 2 tbsp Lemon juice (For the marinade)
• Salt (To taste, divided between marinade and cooking)
• 8 Garlic cloves (Blended into the masala paste)
• 6 tbsp Butter (Use a generous amount, adjusting to taste or dietary preference)
• 0.5 cup Water (Add only enough to help the masala cook; the finished dish should not be a curry)
• 1 sprig Curry leaves (For finishing)
• 0.25 cup Fresh coriander (Chopped, for finishing)
• 2 Green chilies (Slit or finely chopped, for finishing; use more or less to taste)

Steps

1. 1

   Thinly slice the onions. Heat a layer of neutral cooking oil in a wide kadai or heavy skillet over medium heat, add the onions, and fry them in batches if necessary until evenly deep golden and crisp. Drain well. You need enough fried onions both for the marinade and for the masala paste.

2. 2

   Place the chicken in a large bowl. Add about half of the fried onions, the ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Mix thoroughly so every piece is coated.

3. 3

   Cover the bowl and marinate the chicken in the refrigerator for 1 hour. Bring it out while preparing the masala so it is not refrigerator-cold when it goes into the pan.

4. 4

   Make the masala paste by blending the remaining fried onions with the garlic, remaining spices, and a small splash of water until smooth and thick. The fried onions should blend into the paste rather than remain as visible pieces.

5. 5

   Place a wide kadai over medium heat and add the butter. Let it melt and become fragrant without allowing it to brown excessively.

6. 6

   Add the marinated chicken to the butter in a single layer. Sear and roast it, turning the pieces occasionally, until the surface is lightly browned and the chicken has released some juices, about 8–10 minutes.

7. 7

   Continue cooking the chicken in its own juices until the pieces are partially cooked and the liquid has reduced slightly. Stir regularly so the marinade and butter do not scorch on the bottom.

8. 8

   Add the prepared fried-onion and garlic masala paste to the kadai. Stir thoroughly to coat every piece of chicken.

9. 9

   Pour in the water and scrape the bottom of the kadai to loosen any browned bits. Bring the mixture to a gentle simmer.

10. 10

    Cover partially and cook for about 20 minutes, stirring occasionally, until the chicken is fully cooked and tender. Bone-in chicken should reach an internal temperature of 165°F (74°C).

11. 11

    Remove the lid and continue cooking uncovered until the excess moisture evaporates and the masala becomes thick enough to cling to the chicken. This is a roast, not a curry; the finished pan should have very little loose gravy and should develop browned roasted bits.

12. 12

    Add the curry leaves, chopped coriander, and green chilies. Toss for 1–2 minutes until the leaves are fragrant and the garnish is distributed through the roast.

13. 13

    Taste and adjust salt and heat. Serve hot with rotis.

Notes

The source provides the method and technique but no written ingredient quantities; quantities above are practical estimates. Fried onions are essential to both the marinade and the masala paste. Keep the masala well reduced so it coats the chicken rather than forming a curry. Boneless chicken can be substituted, but bone-in curry-cut chicken is recommended for extra flavor.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• spicy
• buttery
• stovetop
• weekend meal
• gluten-free