Classic Butter Chicken
ID: 85120409...
A rich, creamy, and mildly spiced restaurant-style Indian curry made easily at home. By char-grilling marinated chicken thighs on skewers before simmering them in a velvety tomato-butter gravy, you capture that authentic smoky tandoor flavor.
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🍳 Cooking Flow
Marinate chicken chunks with lemon juice, spices, yogurt, ginger, garlic, and oil, then thread onto skewers. → Grill the chicken skewers on a smoking hot pan to get a deep char, brushing with melted butter. → Sauté whole spices, ginger, and garlic in butter, then simmer with tomato puree, spices, sugar, and water. → Add the charred chicken to the sauce, cover, and simmer on low for 10 minutes until cooked through. → Finish with heavy cream, adjust seasoning, and garnish with thinned yogurt and dried mint before serving.
Cooking Steps
Brief Cooking Order
Marinate chicken chunks with lemon juice, spices, yogurt, ginger, garlic, and oil, then thread onto skewers. → Grill the chicken skewers on a smoking hot pan to get a deep char, brushing with melted butter. → Sauté whole spices, ginger, and garlic in butter, then simmer with tomato puree, spices, sugar, and water. → Add the charred chicken to the sauce, cover, and simmer on low for 10 minutes until cooked through. → Finish with heavy cream, adjust seasoning, and garnish with thinned yogurt and dried mint before serving.
Introduction
A rich, creamy, and mildly spiced restaurant-style Indian curry made easily at home. By char-grilling marinated chicken thighs on skewers before simmering them in a velvety tomato-butter gravy, you capture that authentic smoky tandoor flavor.
Step 1
Cut the chicken thighs into large, chunky pieces and place them into a mixing bowl.
Step 2
Squeeze the juice of half a lemon over the chicken, then add Kashmiri chilli powder, sweet paprika, and salt. Mix thoroughly to coat the chicken.
Step 3
Add yogurt, grated ginger, grated garlic, garam masala, and a splash of oil to the chicken. Mix everything well and thread the chicken chunks onto skewers.
Step 4
Heat a cast-iron griddle pan on high heat until smoking. Grill the chicken skewers for about 2 minutes on each side to develop a dark char. Do not worry about cooking the chicken fully through at this stage.
Step 5
Brush the chicken skewers generously with melted butter as they finish charring, then remove them from the heat.
Ingredients List
Important Notes
Using chicken thighs instead of breast helps the meat stay juicy through the double-cooking process (grilling then simmering).
Adding sweet paprika alongside Kashmiri chilli powder is a great trick to achieve a vibrant red color without making the curry too spicy for children.
A microplane is highly recommended for grating the ginger and garlic directly into the dishes to save prep time.
If dried fenugreek leaves (kasuri methi) are hard to find, dried mint makes an excellent and accessible alternative garnish that adds a fresh finish.
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