The Ultimate Butter Chicken

Ingredients

• 800 g chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 150 g Greek yogurt (full fat)
• 2 tbsp ginger garlic paste (equal parts ginger and garlic blended)
• 1 tbsp Kashmiri chili powder (for color and mild heat)
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp vegetable oil (for frying chicken)
• 100 g unsalted butter (divided use)
• whole spices (4 green cardamom pods, 1 cinnamon stick, 2 cloves)
• 400 g canned plum tomatoes (blitzed until smooth)
• 50 g cashew nuts (soaked in warm water and blended into a paste)
• 1 tbsp honey (or sugar, to taste)
• 1 tbsp dried fenugreek leaves (Kasuri Methi) (crushed between palms)
• 100 ml double cream
• salt (to taste)

Steps

1. 1

   In a large mixing bowl, combine the chicken thighs, Greek yogurt, 1 tablespoon of ginger garlic paste, Kashmiri chili powder, garam masala, lemon juice, and a pinch of salt. Mix thoroughly until the chicken is well coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator.

2. 2

   Heat a large skillet or grill pan over medium-high heat with 2 tablespoons of oil. Sear the marinated chicken pieces in batches until they are charred and cooked through (about 4-5 minutes per side). Set aside.

3. 3

   For the gravy, melt 50g of butter in a clean pot over medium heat. Add the whole spices (cardamom, cinnamon, cloves) and fry for 1 minute until fragrant.

4. 4

   Add the remaining tablespoon of ginger garlic paste and sauté for 1-2 minutes until the raw smell disappears.

5. 5

   Pour in the blended plum tomatoes. Simmer on medium-low heat for 15-20 minutes until the sauce thickens and the oil starts to separate from the sides.

6. 6

   Stir in the cashew paste and the remaining 50g of butter. This will give the sauce its signature silky texture.

7. 7

   Add the cooked chicken pieces (and any resting juices) into the sauce. Stir to combine.

8. 8

   Add the honey and crushed Kasuri Methi. Stir in the double cream and simmer gently for another 5 minutes. Do not let it boil vigorously once the cream is added.

9. 9

   Optional Dhungar Method: Place a small metal bowl or piece of foil on top of the curry. Place a glowing red-hot piece of charcoal in the bowl, drizzle a teaspoon of ghee or oil over it to create smoke, and immediately cover the pot with a tight lid for 3-5 minutes to infuse a smoky flavor.

10. 10

    Garnish with a swirl of cream and fresh coriander. Serve hot with naan or basmati rice.

Notes

For the best results, use Kashmiri chili powder as it provides the vibrant red color without excessive heat. If you don't have a charcoal for the Dhungar method, a drop of liquid smoke can be used, though charcoal is traditional for that authentic restaurant taste.

Nutrition per serving

• main
• dinner
• indian
• curry
• butter chicken
• poultry
• creamy
• spicy