「Butter Chicken」

Ingredients and amounts

• Chicken thighs: 500g (boneless, cut into large pieces)
• Yogurt: 80ml
• Ginger: 10g, grated
• Garlic: 4 cloves (about 12g), grated
• Red chili powder: 5g
• Turmeric powder: 3g
• Salt: 3g
• Lemon juice: 15ml
• Cooking oil: 15ml
• Tomatoes: 5 (about 500g), chopped
• Onion: 1 (about 100g), chopped
• Cashews: 30g
• Ginger: 10g
• Garlic: 4 cloves
• Butter: 50g
• Heavy cream: 100ml
• Red chili powder: 5g (Kashmiri red chili powder preferred)
• Coriander powder: 5g
• Cumin powder: 3g
• Garam masala: 3g
• Cardamom powder: 2g
• Dried fenugreek leaves: 3g (crushed by hand)
• Sugar: 10g
• Salt: 5g
• Water: 100ml

Step-by-step method

1. 1

   Step 1

   In a large bowl, mix yogurt, grated ginger, grated garlic, red chili powder, turmeric powder, salt, and lemon juice.

2. 2

   Step 2

   Add the chicken pieces and coat thoroughly with the marinade.

3. 3

   Step 3

   Cover with plastic wrap and refrigerate for at least 1 hour.

4. 4

   Step 4

   Heat 15ml of cooking oil in a pan over high heat.

5. 5

   Step 5

   Place the marinated chicken pieces in the pan (do not pour in the leftover marinade).

6. 6

   Step 6

   Sear over high heat until both sides are golden brown (about 3 minutes per side); the chicken does not need to be fully cooked.

7. 7

   Step 7

   Remove and set aside.

8. 8

   Step 8

   In the same pan, add chopped tomatoes, chopped onion, cashews, ginger, garlic, and 100ml of water.

9. 9

   Step 9

   Bring to a boil over high heat, then reduce to medium heat and cook for 15 minutes until all ingredients are completely soft.

10. 10

    Step 10

    Let cool slightly, then transfer to a blender and blend into a smooth puree.

11. 11

    Step 11

    Strain through a fine mesh sieve to remove solids, resulting in a smooth sauce. Set aside.

12. 12

    Step 12

    In a wok, melt 50g of butter over medium heat.

13. 13

    Step 13

    Pour in the strained tomato sauce.

14. 14

    Step 14

    Add 5g red chili powder, 5g coriander powder, 3g cumin powder, and 5g salt.

15. 15

    Step 15

    Stir-fry for 3-5 minutes until the sauce darkens in color and oil separates.

16. 16

    Step 16

    Add the seared chicken pieces and mix well.

17. 17

    Step 17

    Add 10g sugar (to balance the acidity of the tomatoes) and stir.

18. 18

    Step 18

    Pour in 100ml of heavy cream and stir until combined.

19. 19

    Step 19

    Simmer over low heat for 10-12 minutes until the chicken is fully cooked and has absorbed the sauce.

20. 20

    Step 20

    Add 3g garam masala and 2g cardamom powder.

21. 21

    Step 21

    Sprinkle in 3g dried fenugreek leaves (crush with your hands before adding).

22. 22

    Step 22

    Stir well, then turn off the heat.

23. 23

    Step 23

    Plate and optionally drizzle with a little extra heavy cream for decoration.