Today I Made Butter Chicken & Fudgy Brownies

Ingredients

• 1 kg Chicken Pieces (bone‑in) (cut into bite‑size pieces; bone‑in gives more flavor)
• 1 tsp Salt
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ½ tsp Black Pepper (ground)
• 1 tsp Ground Dry Coriander
• 1 tsp Ground Cumin
• 1 tbsp Garlic Paste
• 2 tbsp Lemon Juice (freshly squeezed)
• ½ cup Plain Yogurt (full‑fat for best flavor)
• 2 tbsp Vegetable Oil
• 4 tbsp Unsalted Butter (divided: 3 tbsp for cooking, 1 tbsp for finishing)
• 1 large Onion (sliced thin)
• 2 medium Tomato (chopped)
• 1 Green Chili (sliced; adjust to heat preference)
• ¼ cup Fresh Cilantro (chopped; divided for cooking and garnish)
• 3 Garlic Cloves (whole, added for aroma)
• 1 tbsp Tomato Paste (optional, for richer color)
• ½ tsp Red Chili Flakes (optional)
• ¼ cup Heavy Cream (adds silkiness)
• 155 g Unsalted Melted Butter (Brownies)
• 200 g Granulated Sugar
• 2 Large Eggs (room temperature)
• 1 tsp Vanilla Extract
• 60 g Cocoa Powder (unsweetened)
• 65 g All‑Purpose Flour
• ¼ tsp Salt (Brownies)
• 50 g Chocolate Chips (semi‑sweet)

Instructions

1. Marinate the Chicken

   In a large bowl combine chicken pieces with salt, turmeric, red chili powder, black pepper, ground coriander, ground cumin, garlic paste, lemon juice and yogurt. Mix until evenly coated. Cover and let sit at room temperature for 30 minutes (or refrigerate up to 2 hours).

   Time: PT30M

2. Prepare the Whole‑Spice Blend

   Place dry coriander, cumin, red chili flakes, a pinch of salt and a splash of tomato paste into a grinder. Pulse until a fine powder forms.

   Time: PT5M

3. Sauté Onions

   Heat oil and 1 tbsp butter in the skillet over medium‑high heat. Add sliced onion and sauté until just translucent, about 5 minutes. Do not let it turn dark brown.

   Time: PT5M

   Temperature: Medium‑high

4. Add Fresh Aromatics

   Add chopped tomatoes, sliced green chili, whole garlic cloves and half of the chopped cilantro. Cook for 3 minutes until tomatoes soften.

   Time: PT3M

   Temperature: Medium

5. Incorporate Ground Spice Blend

   Stir the freshly ground spice mixture into the pan. Cook for 2 minutes, allowing the spices to bloom.

   Time: PT2M

   Temperature: Medium

6. Fry the Marinated Chicken

   Add the marinated chicken to the pan in a single layer. Fry on medium‑high heat, turning occasionally, until the pieces are golden and about 75 % cooked, roughly 10 minutes.

   Time: PT10M

   Temperature: Medium‑high

7. Finish the Sauce

   Reduce heat to low. Stir in the remaining 2 tbsp butter, heavy cream, and the rest of the chopped cilantro. Simmer gently for 5 minutes until the sauce thickens and the chicken is fully cooked.

   Time: PT5M

   Temperature: Low

8. Keep Butter Chicken Warm

   Transfer the butter chicken to a serving dish, cover with foil, and keep warm while you finish the brownies.

   Time: PT2M

9. Make the Brownie Batter

   In a mixing bowl whisk melted butter with sugar until combined. Add eggs one at a time, mixing gently. Stir in vanilla extract. Sift cocoa powder, flour and salt together, then fold into the wet mixture with a rubber spatula. Finally fold in chocolate chips.

   Time: PT15M

10. Preheat the Oven

    Set the oven to 175°C (350°F) and let it preheat while you finish the batter.

    Time: PT10M

    Temperature: 175°C

11. Bake the Brownies

    Line the 8×8‑inch square pan with parchment paper. Pour the batter into the pan, spreading evenly. Bake for 22 minutes. The top should look set but the center will still be slightly soft.

    Time: PT22M

    Temperature: 175°C

12. Cool and Serve

    Remove the pan from the oven and let the brownies cool in the pan for 10 minutes before lifting out with the parchment. Slice into squares. Serve butter chicken hot, garnished with a drizzle of butter and fresh cilantro, alongside the brownies.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Pieces (bone‑in): Boneless chicken breast or thigh
• Instead of Salt: Sea salt, Kosher salt
• Instead of Turmeric Powder: Ground turmeric
• Instead of Red Chili Powder: Paprika, Cayenne pepper (use less)
• Instead of Black Pepper: White pepper
• Instead of Ground Dry Coriander: Coriander seeds, ground fresh
• Instead of Ground Cumin: Cumin seeds, toasted and ground
• Instead of Garlic Paste: Minced garlic
• Instead of Lemon Juice: Lime juice
• Instead of Plain Yogurt: Greek yogurt, Buttermilk
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Unsalted Butter: Ghee
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomatoes (drained)
• Instead of Green Chili: Jalapeño, Serrano
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Garlic Cloves: Garlic paste
• Instead of Tomato Paste: Ketchup (small amount)
• Instead of Red Chili Flakes: Paprika
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (vegan)
• Instead of Unsalted Melted Butter (Brownies): Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Large Eggs: Egg substitute (e.g., flax egg)
• Instead of Vanilla Extract: Maple extract
• Instead of Cocoa Powder: Dutch‑process cocoa
• Instead of All‑Purpose Flour: Cake flour (slightly less protein)
• Instead of Salt (Brownies): Sea salt
• Instead of Chocolate Chips: Chopped dark chocolate

Equipment Needed

• Mixing Bowls
• Whisk
• Spatula
• Large Skillet or Kadai
• Grinder or Mortar & Pestle
• Oven
• 8×8‑inch Square Baking Pan
• Parchment Paper
• Measuring Spoons
• Kitchen Scale

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Grinding the whole‑spice blend just before cooking
• Frying the chicken until 75 % done to avoid overcooking later
• Folding the brownie batter gently to keep it airy
• Baking brownies for the correct time to prevent over‑baking

Chef Tips from the Video

• Add a pinch of smoked paprika to the spice blend for an extra smoky note without charcoal.
• Use a heavy‑bottomed skillet to prevent hot spots while frying the chicken.
• For an extra glossy finish, drizzle a little melted butter over the brownies just before serving.

Troubleshooting

Storage

Refrigerator: Butter chicken: store in an airtight container for up to 3 days. Reheat gently on low heat. Brownies: keep covered for up to 4 days.

Freezer: Both butter chicken and brownies freeze well. Portion and freeze for up to 2 months. Thaw in refrigerator before reheating.

Room temperature: Brownies can sit at room temperature for 2 days if covered.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Brownie batter can be prepared a day ahead and kept refrigerated; bake when needed.
• Butter chicken reheats best on the stovetop over low heat with a splash of water or cream.

Frequently Asked Questions