Perfect Butter Chicken at Home

This recipe is an enhanced version of previous butter chicken recipes, incorporating tips from Chef Srirach in India. It aims to maximize flavor while minimizing effort, promising a dish anyone can make. The process involves making a green chutney, marinating and grilling chicken, preparing a flavorful curry gravy, and serving with basmati rice and homemade garlic naan.

A basic green chutney is highly recommended as an accompaniment. Ingredients include two cups of fresh cilantro leaves, three garlic cloves, one teaspoon of toasted cumin seeds, one teaspoon of kosher salt, a 1-inch knob of ginger, and three green chilies (like Thai chilis). Blend these with a splash of cold water until smooth. Adjust consistency with more cilantro for thickness or water for a runnier sauce.

Chicken thighs are preferred over chicken breast for their flavor and texture. Cut 1.5 lbs of boneless, skinless chicken thighs into 1-inch cubes. Marinate with 2 teaspoons of kosher salt, 1 tablespoon of lemon juice, 1 teaspoon of grated fresh ginger, and one medium-sized grated garlic clove. Mix well and refrigerate for at least 30 minutes, or up to 2 hours, to allow salt to penetrate the chicken.

Instead of Greek yogurt, use whole milk yogurt for the second marinade. To thicken, place one cup (145g) of yogurt in a clean tea towel, gather the sides, and hang it for 2-3 hours or overnight. This allows whey to drip out, resulting in a thick 'hung' yogurt. Alternatively, if pressed for time, add 1.5 to 3 teaspoons of bassan flour to regular yogurt to thicken it.

Combine the hung or thickened yogurt with a variety of spices: 2.5 teaspoons Kashmir chili, 1 teaspoon turmeric powder, 2 teaspoons lemon juice, 1 teaspoon ground cumin, 1 teaspoon fenugreek leaves (methi), 1 teaspoon coriander powder, 1 tablespoon garam masala, and 2 teaspoons fine sea salt. Also add a 2-inch knob of fresh grated ginger, two grated garlic cloves, and optionally, 1 teaspoon of mustard oil. Whisk until combined. Add the first-marinated chicken to this mixture and massage thoroughly. Marinate for at least 2-3 hours or ideally overnight in the refrigerator.

After marinating, skewer the chicken. While it can be seared, grilling or broiling maximizes flavor. Grill or broil the skewered chicken for 2-3 minutes per side, rotating to get even char and color on all sides. The chicken will finish cooking in the sauce.

In a large pot or saucier, heat two tablespoons of ghee over medium heat. Add one small diced yellow onion, a 1.5-inch finely chopped ginger knob, and seven finely chopped garlic cloves. Add a touch of salt and sauté for 3-4 minutes until softened.

Add 2-3 teaspoons of granulated sugar, 2 teaspoons coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon turmeric powder, 1 teaspoon Kashmir chili, 1 teaspoon garam masala, and a pinch of salt. Sauté for 30-60 seconds until fragrant and slightly darkened. Add 1 tablespoon of tomato paste, sauté for 1-2 minutes, then add a 14oz can of crushed tomatoes, 1.25 cups of water, and 1 tablespoon of methi (fenugreek leaves). Bring to a boil, then reduce to a simmer.

Optionally, add a cinnamon stick (charred for extra depth), six cardamom pods, and five whole cloves tied in a cheesecloth sachet. Let the gravy simmer for 10-15 minutes with the spice sachet. Remove the sachet and carefully transfer the gravy to a blender. Blend on high speed until as smooth as possible, then return to the pot.

Bring the gravy back to a light simmer. If too thick, add more water. For an optional smoky flavor, melt two tablespoons of ghee in a small bowl, place it in the simmering gravy, and add a hot piece of oak lump charcoal to the ghee. Immediately cover and let it smoke for 1-2 minutes. Remove charcoal, strain the smoky ghee into the curry, and stir. Add 0.5 cup of heavy whipping cream, bring to a boil, then simmer for a minute. Add the grilled chicken and simmer for 5 more minutes.

Once the butter chicken is done, turn off the heat and stir in 1-2 tablespoons of cold unsalted butter to make it velvety and creamy. Taste and adjust salt if needed. Serve hot, garnished with a drizzle of heavy cream and fresh cilantro leaves. Enjoy with basmati rice, homemade garlic naan, and the green chutney for an extra kick.