The Ultimate Butter Chicken

Ingredients

• 1.5 kg Chicken Pieces (bone‑in, skinless) (Mix of drumsticks, thighs and shoulder pieces; keep bones for flavor)
• 200 g Hung Yogurt (Strained through cheesecloth or fine mesh to remove whey)
• 2 tbsp Mustard Oil (Adds pungent heat; use Indian or Asian market oil)
• 2 tbsp Lemon Juice (Indian lemon) (Freshly squeezed; if unavailable use lime juice)
• 2 tbsp Ginger Paste (Freshly grated or store‑bought)
• 2 tbsp Garlic Paste (Freshly minced or store‑bought)
• 1 tsp Turmeric Powder
• 2 tsp Kasuri Methi (Dried Fenugreek Leaves) (Crush before adding)
• 1 tsp Black Salt (Adds sulfurous depth; optional)
• 2 tsp Coriander Powder
• 2 tsp Kashmiri Chili Powder (Mild, bright red; adds color)
• 1 tsp Green Mango Powder (Amchur) (Adds tanginess)
• 2 tbsp Homemade Garam Masala (See spice blend below; can use store‑bought if unavailable)
• 1.5 tsp Salt (Adjust to taste)
• 4 tbsp Ghee (Clarified Butter) (For tempering and sauce base)
• 1 tsp Whole Cumin Seeds (Tempering)
• 4 Whole Cardamom Pods (green) (Tempering; pop open in hot ghee)
• 2 Onion (Large, roughly chopped (about 300 g))
• 4 Garlic Cloves (Minced)
• 2 tbsp Fresh Ginger (Minced)
• 2 Green Chilies (Slit lengthwise; adjust heat to preference)
• 800 g Tomatoes (Ripe, diced; about 4 medium)
• 100 g Cashew Nuts, broken (Lightly roasted, then broken for thickening)
• 200 ml Water (Adjust as needed for sauce consistency)
• 200 ml Evaporated Milk (Substitutes for cooked milk solids (khoa))
• 2 tbsp Unsalted Butter (Adds richness at end of blending)
• 1 handful Fresh Coriander Stems (Indian chives) (Chopped; used as garnish and flavor)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (Add at very end for aroma)

Instructions

1. Prepare Homemade Garam Masala

   Toast cumin seeds, coriander seeds, fennel seeds, black cardamom, cloves, cassia bark, dried ginger, cassia leaves, rose petals, shahi jeera, and a pinch of nutmeg in a dry pan over low heat until fragrant. Cool and grind to a fine powder using a spice grinder or mortar and pestle.

   Time: PT15M

2. Make the Marinade

   In a large mixing bowl combine hung yogurt, mustard oil, lemon juice, ginger paste, garlic paste, turmeric, kasuri methi, black salt, coriander powder, Kashmiri chili powder, green mango powder, homemade garam masala, extra cumin, and regular salt. Mix well.

   Time: PT10M

3. Prep the Chicken

   Trim any excess skin from the chicken pieces. Keep the bones intact. Pat dry, then add the chicken to the yogurt‑spice mixture, coating each piece thoroughly. Massage the spices into the meat and let rest for at least 30 minutes (or overnight in the fridge for deeper flavor).

   Time: PT10M

4. Grill the Chicken

   Pre‑heat a grill or broiler to maximum heat. Place the marinated chicken pieces directly on the grill, skin‑side down, as close to the heat source as possible. Grill until charred on the outside but still pink inside, about 7‑8 minutes per side. Remove and set aside.

   Time: PT15M

   Temperature: High heat (≈450°F/230°C)

5. Prepare Sauce Base

   Roughly chop onions, dice tomatoes, mince garlic and ginger, and slit green chilies. Set aside.

   Time: PT10M

6. Temper Whole Spices

   Melt ghee in the saucepan over medium‑low heat. Add whole cumin seeds and green cardamom pods; stir until the spices pop and turn a lighter color.

   Time: PT5M

   Temperature: Medium‑low (≈300°F/150°C)

7. Build the Curry

   Add the chopped onions, garlic, ginger, and green chilies to the spiced ghee. Cook for 3‑4 minutes until softened. Stir in turmeric, coriander powder, Kashmiri chili powder, and a pinch of extra salt. Add the diced tomatoes, broken cashews, and water. Bring to a gentle simmer.

   Time: PT20M

   Temperature: Simmer (≈190°F/88°C)

8. Blend the Sauce

   Transfer the simmering mixture to a blender (or use an immersion blender) and blend until completely smooth and velvety, about 5 minutes. Return the sauce to the pan.

   Time: PT5M

9. Enrich with Milk Solids and Butter

   Stir in evaporated milk (or substitute) and butter. Add a pinch of salt if needed. Simmer for another 2 minutes to meld flavors.

   Time: PT2M

   Temperature: Low (≈180°F/82°C)

10. Combine Chicken and Sauce

    Add the grilled chicken pieces to the sauce, ensuring they are fully submerged. Cover and simmer gently for 15 minutes until the chicken is cooked through and the flavors have melded.

    Time: PT15M

    Temperature: Low simmer (≈190°F/88°C)

11. Finish with Aromatics

    Stir in crushed kasuri methi and chopped coriander stems just before turning off the heat. Let the curry rest for 2 minutes.

    Time: PT2M

12. Optional Smoke Infusion (Bungar)

    If desired, place a small piece of hot charcoal in a metal bowl, add a few cardamom pods and a dab of ghee, cover the bowl with a lid, and let the smoke permeate the curry for 3‑5 minutes.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

22 g

Fat

42 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Pieces (bone‑in, skinless): Boneless chicken thighs (will be less authentic)
• Instead of Hung Yogurt: Greek yogurt (drain 1 hour)
• Instead of Mustard Oil: Vegetable oil with a pinch of mustard seeds
• Instead of Lemon Juice (Indian lemon): Lime juice, Vinegar (1 tsp)
• Instead of Ginger Paste: Ground ginger (1 tsp)
• Instead of Garlic Paste: Minced garlic (4 cloves)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek leaves (fresh, 1 tbsp)
• Instead of Black Salt: Regular sea salt
• Instead of Kashmiri Chili Powder: Paprika + a pinch cayenne
• Instead of Green Mango Powder (Amchur): Lime zest (1 tsp)
• Instead of Homemade Garam Masala: Store‑bought garam masala
• Instead of Ghee (Clarified Butter): Unsalted butter
• Instead of Whole Cardamom Pods (green): Cardamom powder (¼ tsp)
• Instead of Onion: Shallots (1½ cup)
• Instead of Green Chilies: Jalapeño (1)
• Instead of Tomatoes: Canned diced tomatoes (400 g)
• Instead of Cashew Nuts, broken: Almonds (same amount)
• Instead of Evaporated Milk: Heavy cream (150 ml)
• Instead of Unsalted Butter: Ghee (extra 1 tbsp)
• Instead of Fresh Coriander Stems (Indian chives): Flat‑leaf parsley

Equipment Needed

• Mixing Bowl
• Spice Grinder or Mortar & Pestle
• Grill or Broiler
• Tongs
• Saucepan or Deep Skillet
• Blender (immersion or countertop)
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Fine Mesh Sieve (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Toasting and grinding the whole spices for garam masala.
• Ensuring the chicken is well‑marinated and properly charred on the grill.
• Blending the sauce to a perfectly smooth, velvety texture.
• Adding kasuri methi at the very end to retain its aroma.

Chef Tips from the Video

• Grind the whole spices just before use for maximum aroma.
• Use a mix of dark meat (drumsticks, thighs) and shoulder for richer texture; avoid breast meat.
• For a richer finish, replace evaporated milk with a blend of half evaporated milk and half heavy cream.
• Serve with hot naan or tandoori roti to soak up the creamy sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The sauce can be prepared up to step 9, cooled, and refrigerated for 2 days.
• Frozen grilled chicken pieces reheat well in the sauce; no need to thaw first.

Frequently Asked Questions