Quintessential Indian dish butter chicken
2 pounds skinless Chicken Thighs, cut into 1.5 inch pieces
1 tablespoon Oil
for the marinade
1/2 cup Hung Curd (or Greek Yogurt)
1 tablespoon Kashmiri chilli powder
1 tablespoon Coriander Powder
1/2 teaspoon Turmeric
1 1/2 tablespoons Ginger Garlic Paste
1 teaspoon Garam Masala Powder
For the gravy
1 tablespoon Oil
1 tablespoon Butter
1 inch piece Cinnamon
2 Green Cardamom Pods
5 Kashmiri Red Chillies
6 Garlic Cloves
1 Onion, roughly chopped
7 – 8 Tomatoes, roughly chopped (or 1 (15-ounce) can canned diced tomatoes)
1/4 cup Cashew Nuts
1/2 teaspoon Chilli Powder
1 tablespoons Kasuri Methi (dried fenugreek leaves)
Salt to taste
3–4 tablespoons Fresh Cream
1. Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
2. For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy.
3. Switch off the flame. Transfer to a blender or liquidiser, and blend until smooth
4. In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
5. Transfer the puree back to the pan, add chilli powder, salt and 1/4 cup water. Bring this to a boil. Add the chicken and cook on low for 10 min
6. Stir in the kasuri methi and fresh cream.