Perfect Butter Chicken
ID: 220c542f...
An incredibly rich, authentic, and smoky butter chicken recipe inspired by traditional Indian cooking techniques. It features tender chicken thighs marinated twice, charred on skewers over charcoal, and simmered in a silky, spice-infused tomato gravy finished with smoked ghee and cold butter.
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🍳 Cooking Flow
Prepare the fresh green chutney and set it aside. → Cut and marinate the chicken thighs twice, letting them rest in the fridge, then thread onto skewers and grill over charcoal. → Sauté aromatics, toast the ground spices, add tomatoes, and simmer with a charred spice bag. → Blend the gravy until smooth and smoke it with a red-hot piece of charcoal dropped in ghee (Dhungar method). → Stir in heavy cream and the cooked chicken, then finish off the heat by mounting with cold butter.
Cooking Steps
Brief Cooking Order
Prepare the fresh green chutney and set it aside. → Cut and marinate the chicken thighs twice, letting them rest in the fridge, then thread onto skewers and grill over charcoal. → Sauté aromatics, toast the ground spices, add tomatoes, and simmer with a charred spice bag. → Blend the gravy until smooth and smoke it with a red-hot piece of charcoal dropped in ghee (Dhungar method). → Stir in heavy cream and the cooked chicken, then finish off the heat by mounting with cold butter.
Introduction
An incredibly rich, authentic, and smoky butter chicken recipe inspired by traditional Indian cooking techniques. It features tender chicken thighs marinated twice, charred on skewers over charcoal, and simmered in a silky, spice-infused tomato gravy finished with smoked ghee and cold butter.
Step 1
Prepare the Green Chutney by blending fresh cilantro leaves, garlic, toasted cumin seeds, kosher salt, peeled ginger, Thai green chilies, and cold water until completely smooth. Set aside in a serving bowl.
Step 2
Prep the chicken by cutting 1.5 lbs of boneless, skinless chicken thighs into 1-inch cubes.
Step 3
Apply the first marinade to the chicken with 2 tsp kosher salt, 1 tbsp lemon juice, 1 tsp grated ginger, and 1 grated garlic clove. Massage thoroughly, cover, and marinate in the fridge for 30 minutes to 2 hours.
Step 4
Hang the whole milk yogurt in a clean tea towel tied with kitchen twine over a bowl or sink for 2 to 3 hours (or overnight) to strain out the whey and create a thick, solid hung yogurt.
Step 5
Mix the second marinade by whisking the thick hung yogurt with Kashmiri chili powder, turmeric powder, lemon juice, ground cumin, 1 tsp kasuri methi, coriander powder, 1 tbsp garam masala, fine sea salt, a grated 2-inch knob of ginger, 2 cloves of grated garlic, and mustard oil. Add the chicken from the first marinade, massage well, cover, and marinate for 2-3 hours (or overnight).
Ingredients List
Important Notes
Hanging the yogurt overnight or for a few hours is crucial to remove excess water, allowing the spices to cling firmly to the chicken without diluting them.
Using chicken thighs instead of chicken breasts ensures the meat remains incredibly juicy, tender, and flavorful.
Charring the whole spices with a blowtorch before placing them in the bouquet garni bag adds a subtle woodsy, toasted complexity to the sauce.
Mounting the sauce with cold butter off the heat creates a perfectly glossy, velvety emulsion that does not separate.
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