Butter Chicken

seriouseats.com

subheading: For Marinating the Chicken:

1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note)

¼ cup (60ml) plain Greek yogurt, store-bought or homemade

1 tablespoon garam masala, store-bought or homemade

2 teaspoons Diamond Crystal kosher salt (if using table salt, use half as much)

1 teaspoon kala namak (black salt) (optional, see note)

One 1-inch piece fresh ginger (½ ounce; 14g), peeled and finely grated

2 pounds (900g) boneless, skinless chicken thighs (about 4), cut into bite-size, 1-inch pieces

subheading: For the Makhani Sauce:

1 tablespoon plus 2 teaspoons kasuri methi (fenugreek leaves) or, alternatively, 1 tablespoon fenugreek seeds (see note)

2 whole dried chile de arbol (see note)

1 pod brown cardamom or, alternatively, 1 pod green cardamom (see note)

1 whole clove

1 tablespoon garam masala, store-bought or homemade

1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much)

One 28-ounce (800g) can whole fire-roasted tomatoes with their juices (see note)

1 oz (28g) raw cashews (about 12 to 15)

1 ¼ cups water (295ml), divided

2 tablespoons (30ml) canola oil or other neutral-flavored oil

1 medium white onion, peeled and cut into ½-inch dice

¼ teaspoon baking soda

One 1-inch piece of ginger (½ ounces; 14g), peeled and thinly sliced

4 medium cloves garlic, smashed and roughly chopped

½ cup (120ml) heavy cream, plus more for drizzling

4 tablespoons (60g) unsalted butter, cut into 4 pieces

Warm long-grain rice, for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer