Butter Chicken (Ramadan Chronicles)

Ingredients

• 1.5 kg Chicken Thighs (Boneless, skinless, cut into 1‑2 inch cubes)
• 200 g Plain Yogurt (Full‑fat, unsweetened)
• 2 tbsp Ginger Garlic Paste (Store‑bought or homemade)
• 2 tsp Garam Masala (Blended Indian spice mix)
• 2 tsp Kashmiri Red Chili Powder (Mild heat, bright red color)
• 1 tsp Turmeric Powder
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tbsp Olive Oil (Extra‑virgin)
• to taste Salt
• 3 tbsp Ghee (Clarified butter)
• 1 large Onion (Finely chopped)
• 2 tbsp Tomato Paste (Good quality)
• 1 can (400 g) Fire‑Roasted Tomatoes (Drained)
• 0.25 cup Cashews (Raw, unsalted)
• 200 ml Heavy Cream (35% fat)
• 2 tbsp Unsalted Butter (Cold, cut into small cubes)
• 1 tsp Dried Fenugreek Leaves (Kasoori Methi) (Crumpled, optional garnish)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine the yogurt, ginger‑garlic paste, garam masala, Kashmiri red chili powder, turmeric, lemon juice, olive oil, and a pinch of salt. Stir until smooth.

   Time: PT10M

2. Marinate the Chicken

   Add the cubed chicken thighs to the bowl, toss to coat evenly, then cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

   Time: PT30M

3. Partial Cook the Chicken

   Heat 2 tbsp of ghee in a large skillet over medium‑high heat. Add the marinated chicken and sauté until it is about 80 % cooked through, roughly 8‑10 minutes, stirring occasionally. Transfer the chicken to a plate.

   Time: PT10M

   Temperature: medium‑high

4. Sauté the Onion

   In the same skillet add the remaining 1 tbsp ghee (if needed) and the chopped onion. Cook, stirring, until the onion turns translucent and begins to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Build the Base Flavors

   Add tomato paste, an extra pinch of garam masala, Kashmiri chili, turmeric, and a little more ginger‑garlic paste. Cook, stirring, for 3 minutes until the paste darkens and the spices become fragrant.

   Time: PT3M

   Temperature: medium

6. Add Cashews and Fire‑Roasted Tomatoes

   Stir in the raw cashews and the drained fire‑roasted tomatoes. Scrape the bottom of the pan to release any browned bits, then add a splash of water (about ¼ cup) and bring to a gentle simmer for 10 minutes.

   Time: PT10M

   Temperature: low simmer

7. Blend and Strain the Sauce

   Transfer the simmered mixture to a blender, blend until completely smooth, then pass the puree through a fine mesh strainer back into the skillet.

   Time: PT5M

8. Enrich with Cream

   Stir the heavy cream into the strained sauce, increase heat to medium and bring to a gentle boil for 5 minutes, allowing the sauce to thicken slightly.

   Time: PT5M

   Temperature: medium

9. Finish with Cold Butter

   Add the cold butter cubes to the hot sauce, stirring until fully melted and the sauce becomes glossy.

   Time: PT2M

   Temperature: medium

10. Re‑introduce the Chicken

    Return the partially cooked chicken pieces to the sauce, reduce heat to low, and simmer gently for 20 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld.

    Time: PT20M

    Temperature: low simmer

11. Garnish and Serve

    Sprinkle crumbled fenugreek leaves over the butter chicken, give a final stir, and serve hot with naan, roti, or steamed basmati rice.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

15 g

Fat

35 g

Fiber

3 g