Ingredients:
For the Chicken Marinade:
- 500g boneless chicken thighs (preferably, as they’re juicier or you can take breasts .)
- 1/2 cup plain yogurt (preferably thick)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder (or according to your taste)
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon vegetable oil (or melted butter)
For the Curry Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 onions, pureed
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, pureed (or use canned tomato puree)
- 1/2 cup heavy cream
- 1/4 cup water or chicken stock (adjust for consistency)
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon honey or sugar (optional, to balance acidity)
- Fresh cilantro (for garnish)
Instructions:
1. Marinating the Chicken:
To begin, cut the chicken thighs into bite-sized chunks. Mix the yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, garam masala, salt, and oil in a bowl. Whisk this together to create a smooth marinade. Add the chicken pieces and toss them thoroughly in the marinade so that all the pieces are coated evenly.
Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes. For the best results, marinate for 4 hours or overnight. The longer it marinates, the more flavorful and tender the chicken will be.
2. Cooking the Chicken:
While the chicken marinates, preheat a grill pan or regular pan. Add a bit of oil or butter. Once the pan is hot, add the marinated chicken pieces in batches . Cook for about 5-7 minutes on each side until the chicken is browned and cooked through. The goal is to sear the chicken, it will finish cooking in the sauce. Set the chicken aside.
3. Preparing the Curry Sauce:
In the same pan, add butter and vegetable oil over medium heat. Once the butter has melted, add some whole spices and then add finger garlic paste and cook it for 2-3 minutes and then add the pureed onions and saute about 8-10 minutes. Add the garam masala, red chili powder, and salt. Stir the spices for a minute to activate their oils and deepen their flavors.
4. Making the Tomato Sauce:
Add the pureed tomatoes to the pan. Stir the mixture well, and let it cook for about 10-12 minutes, until the tomatoes reduce and the oil begins to separate from the sauce. This is a important step, as it gives the sauce its rich, deep flavor. If the mixture starts to stick to the pan, you can add a half cup of water or chicken stock to deglaze.
5. Finishing the Sauce:
Now, add the cooked chicken pieces into the tomato sauce. Stir well to coat the chicken with the sauce. Add the heavy cream and continue stirring to create a smooth, creamy texture. The cream will give the dish its signature richness and velvety finish. If the sauce is too thick, add a bit of water or chicken stock to reach your desired consistency.
Taste the sauce and adjust salt or chili levels as needed. If the sauce is too tangy or acidic from the tomatoes, you can add a tablespoon of honey or sugar to balance it out.
6. Kasuri Methi and Final Simmer:
Sprinkle the kasuri methi (dried fenugreek leaves) into the sauce. Kasuri methi adds a distinct, flavor that’s characteristic of authentic butter chicken. Crush the leaves between your palms before adding them to release more aroma.
Let the curry simmer for 5-10 minutes, allowing the chicken to absorb the flavors. Stir occasionally.
7. Garnish and Serve:
Once the butter chicken is cooked and has reached a creamy, rich consistency, turn off the heat. Garnish with freshly chopped coriander.