Indian🥩 Meat

Butter Chicken

Name: Butter Chicken
Cuisine: Indian
Ingredients: ~2 lb chicken thighs; ~2 tbsp Kashmiri red chili powder; ~1 tbsp sweet paprika; ~1½ tsp garam masala; ~5 cloves garlic; ~2 tbsp ginger; ~2 tbsp lemon juice; ~1 tsp salt; ~¾ cups yogurt; ~2 tbsp oil; ~4 tbsp butter; ~4 cardamom pods; ~1 cinnamon stick; ~½ cup tomato puree; ~1 tsp sugar; ~½ cup cream; ~¼ cups Greek yogurt; ~1 tsp dried mint or fenugreek leaves

A classic butter chicken curry made with charcoal-grilled marinated chicken that replicates the authentic Tandoor flavor. The chicken is cooked on a charcoal barbecue using multi-zone grilling techniques to develop beautiful char and absorb deep smoky flavors, then finished in a rich, aromatic spiced sauce made with tomato, cream, and warm spices.

Adapted from a video by Marion Grasby

The ONLY way I’m making Butter Chicken from now on | Marion's Kitchen

Watch on YouTube

Ingredients

chicken thighs~2 lbest.
Kashmiri red chili powder~2 tbspest.
sweet paprika~1 tbspest.
garam masala~1½ tspest.
garlic~5 clovesest.
ginger~2 tbspest.
lemon juice~2 tbspest.
salt~1 tspest.
yogurt~¾ cupsest.
oil~2 tbspest.
butter~4 tbspest.

Steps

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1
Cut chicken thighs into large chunks and mix together Kashmiri red chili powder, sweet paprika, garam masala, garlic, ginger, lemon juice, and salt in a bowl.
2
Mix the spices with yogurt and a small amount of oil. Can be marinated overnight or used immediately.
3
Thread the marinated chicken onto skewers, keeping the pieces large so they can absorb the charcoal flavor thoroughly.
4
Set up multiple grilling zones on the charcoal barbecue: place one grill low for hot and fast cooking, and another higher up for cooler temperature control.
5
Place the chicken skewers in the hotter zone and grill. Once the edges become charred and the internal temperature reaches 75°C, move to the cooler zone. Flip as needed and repeat until all chicken is cooked through with beautiful char.
6
Heat butter in a black steel pan, add cardamom pods and cinnamon stick, and toast for about a minute until fragrant.
7
Add garlic and ginger and toss through the butter until fragrant.
8
Add tomato puree, Kashmiri red chili powder, sweet paprika, sugar, and salt. Simmer the sauce for about 10 minutes until all the flavors are well combined.
9
Add the grilled chicken pieces to the sauce.
10
Stir in the cream and mix well. Drizzle with Greek yogurt and garnish with dried mint or fenugreek leaves if desired.

Butter Chicken

Ingredients

Steps

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