Butter chicken
Curries With Bumbi · ♥ 2.7K likes · 87.7K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 15 cloves garlic
- 2 inch ginger
Blend about 15 peeled garlic cloves and a 2 inch piece of ginger to a fine paste.
Ginger garlic paste
- 500 g boneless skinless chicken thighs
- 2 tbsp yogurt
- 1 tbsp ginger garlic paste
- 1 tsp Kashmiri red chili powder
Marinate 500 grams of bite-size chicken thigh with 2 tablespoons of yogurt, a tablespoon of the ginger garlic paste, a teaspoon of Kashmiri red chili powder, a teaspoon of lemon or lime juice and a teaspoon of oil.
- 1 tsp lemon or lime juice
- 1 tsp oil
- 7 whole tomatoes
- 1 whole onion
Mix well and marinate in the fridge a minimum of one hour; longer makes juicier chicken.
Make a light X incision on the back of each tomato, opposite the stem, without cutting all the way down, and roughly cut the onion.
- 6–7 whole cashew nuts
Add the tomatoes, onion and six to seven cashew nuts to boiling water; after two or three minutes the tomato skins start to peel away.
- 1 tbsp oil
Blend the peeled tomatoes, then the onion and cashews, into a paste; it can be strained through a strainer.
- ½ tsp salt
Heat a tablespoon of oil in a wide flat pan on high heat and spread the marinated chicken out in a single layer; leave it three to four minutes without stirring to brown that side.
Lower the heat, cover and cook 10 to 12 minutes, stirring from time to time, then raise the heat to medium, stir, and take the cooked chicken out of the pan.
- 1 tbsp butter
In the same pan with the leftover oil, add a tablespoon of butter over medium to low heat.
Building the tomato gravy
- ½ tbsp Kashmiri red chili powder
- ¼ tsp turmeric powder
- ginger garlic paste
Add half a tablespoon of Kashmiri red chili powder, stir, then add the blended tomatoes, a quarter teaspoon of turmeric and the rest of the ginger garlic paste; raise the heat and stir.
- 1 tsp salt
- ½ cup tomato puree
Add a teaspoon of salt and half a cup of tomato puree and stir on medium to high heat about five minutes.
- 1 tbsp Kashmiri red chili powder
Lower the heat, cover and cook about 20 minutes, uncovering to stir from time to time.
- 2 tbsp oil
- 1 tbsp butter
For the chili oil, put a tablespoon of Kashmiri red chili powder in a bowl. Heat two tablespoons of oil and a tablespoon of butter in a small pan on very low heat; when the butter has melted and the foam settles, take it off and pour it over the chili powder.
A chilli oil for natural colour
- ½ tsp kasuri methi
Crush about half a teaspoon of kasuri methi in the palms and add it to the thickened gravy.
Kasuri methi, sugar and warm spices
- 2 tbsp sugar
- 1 tsp cardamom powder
- ¼ tsp mace powder
- ½ tsp garam masala powder
Add two tablespoons of sugar, then a teaspoon of cardamom powder, a quarter teaspoon of mace powder and half a teaspoon of garam masala.
Return the chicken with all the juices that rendered out of it.
Chicken, cream and the chilli oil finish
- ¼ cup heavy cream
Stir in a quarter cup of heavy cream, then cover and keep on low heat five to six minutes.