Butter Chicken
ID: 33318efc...
An authentic, rich, and creamy North Indian classic made with tender tandoori chicken cooked in a velvety tomato-butter gravy. It features a unique smoky finish using the traditional dhungar method for that perfect restaurant-quality flavor.
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🍳 Cooking Flow
Simmer tomatoes, onions, whole spices, and butter, then blend and strain into a silky base gravy. → Bloom red chilli and coriander powders in butter, then stir in the base gravy, tandoori chicken, cream, and honey. → Add kewra water and toasted fenugreek leaves. → Smoke the curry with hot charcoal and ghee (dhungar method), then garnish and serve.
Cooking Steps
Brief Cooking Order
Simmer tomatoes, onions, whole spices, and butter, then blend and strain into a silky base gravy. → Bloom red chilli and coriander powders in butter, then stir in the base gravy, tandoori chicken, cream, and honey. → Add kewra water and toasted fenugreek leaves. → Smoke the curry with hot charcoal and ghee (dhungar method), then garnish and serve.
Introduction
An authentic, rich, and creamy North Indian classic made with tender tandoori chicken cooked in a velvety tomato-butter gravy. It features a unique smoky finish using the traditional dhungar method for that perfect restaurant-quality flavor.
Step 1
In a pot, combine halved tomatoes, sliced onions, garlic, ginger, degi mirch, cloves, cinnamon, bay leaves, black peppercorns, green cardamoms, and 2 tbsp of butter.
Step 2
Pour in 1/2 cup of water, season with salt, then cover and cook on medium heat for about 15 minutes until the tomatoes are completely soft.
Step 3
Blend the soft tomato-onion mixture with a hand blender until smooth, then strain it through a sieve into a bowl to create a silky base gravy.
Step 4
In a separate pan, melt another 2 tbsp of butter. Add red chilli powder and coriander powder, cooking them for about a minute on low heat.
Step 5
Pour the prepared base gravy into the pan, then stir in the fresh cream, honey, and shredded cooked tandoori chicken. Simmer for 3-4 minutes.
Ingredients List
Important Notes
Do not let the onions brown during the boiling process; the vibrant red-orange color of the gravy should come purely from the tomatoes and degi mirch.
Kewra water is very strong; strictly use only 1-2 drops so it rounds out the flavor without dominating the dish.
The dhungar (charcoal smoking) step is crucial to replicate the restaurant-style tandoori smoke flavor in home kitchens.
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