Butter Chicken

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• Step 1

  In a large bowl, combine chicken, ginger paste, garlic paste, lime juice, and salt. Mix well to coat the chicken. Cover and refrigerate for 1 hour.

  • 4.4 lb chicken, cut into pieces (2000 g)
  • 1 tbsp ginger paste (15 g)
  • 1 tbsp garlic paste (15 g)
  • 1 tbsp lime juice, freshly squeezed (15 g)
  • 1/2 tsp salt (3 g)
    (to taste)
• Step 2

  For the second marinade, combine mustard oil, red chili powder, black cumin seeds, cardamom powder, cinnamon, black pepper, coriander powder, yogurt, lime juice, and salt. Mix well. Add the marinated chicken and mix to coat the pieces. Cover and refrigerate for at least 2 hours.

  • 1 tbsp mustard oil (14 g)
  • 2 tbsp red chili powder (30 g)
  • 1 tsp black cumin seeds, ground (5 g)
  • 1/2 tsp cardamom powder (2 g)
  • 1/4 tsp cinnamon (1 g)
  • 1 tsp black pepper (3 g)
  • 1 tsp coriander powder (3 g)
  • 1/2 cup yogurt (120 g)
  • 1 tbsp lime juice, freshly squeezed (15 g)
  • 1/2 tsp salt (3 g)
    (to taste)
• Step 3

  Heat a large pan over medium-high heat. Add the marinated chicken pieces and cook until done. Set aside.
• Step 4

  For the base gravy, add onion, tomato, ginger, garlic, red chili powder, salt, clove, cinnamon stick, bay leaf, black peppercorn, green cardamom, butter, and water to a large pot. Simmer for 15 minutes.

  • 3 large onion, large, sliced (450 g)
  • 4 large tomato, large, chopped (800 g)
  • 1 inch ginger, sliced (12 g)
  • 3 clove garlic (15 g)
  • 1 tbsp red chili powder (15 g)
  • 1/2 tsp salt (3 g)
    (to taste)
  • 6 cloves, whole (1.5 g)
  • 1 cinnamon stick, 1-inch (5 g)
  • 2 bay leaves (0.50 g)
  • 10 black peppercorns (1 g)
  • 2 green cardamoms (0.50 g)
  • 2 tbsp butter (28 g)
  • 2 cup water (480 g)
• Step 5

  Remove the larger whole spices if desired. Blend the tomato mixture until smooth and then strain using a strainer.
• Step 6

  In a clean pan, melt butter over medium heat. Add red chili powder and coriander powder. Stir for about 30 seconds until fragrant, making sure not to let it burn.

  • 2 tbsp butter (28 g)
  • 1 tbsp red chili powder (15 g)
  • 1 tsp coriander powder (3 g)
• Step 7

  Pour in the strained gravy and stir to combine. Add the cooked chicken pieces. Stir in fresh cream and dried fenugreek leaves. Mix and simmer for 2 minutes.

  • 3 tbsp fresh cream (45 g)
  • 1 tbsp dried fenugreek leaves, crushed (5 g)
• Step 8

  To add a smoky flavor, place a small metal bowl in the center of the curry. Put burnt charcoal in the bowl, drizzle with ghee, and immediately cover the pan with a lid. Let it smoke for 3 minutes.

  • 1 piece charcoal (10 g)
    (optional)
  • 1 tsp ghee (5 g)
    (optional)
• Step 9

  Garnish with freshly chopped coriander and serve.

  • coriander, chopped (10 g)