India · India

Butter Chicken (North Indian Yogurt-Marinated Chicken Curry)

Name: Butter Chicken (North Indian Yogurt-Marinated Chicken Curry)
Prep time: 240 min
Cook time: 45 min
Total time: 285 min
Yield: 4 servings
Cuisine: India
Ingredients: boneless chicken thigh 700 g; yogurt 200 ml; lemon juice 20 ml; ginger, grated 20 g; garlic, minced 20 g; garam masala 10 g; kashmiri chili powder 8 g; turmeric 4 g; crushed tomatoes 500 g; heavy cream 200 ml; butter 60 g; vegetable oil 40 ml; fine salt 6 g

Tandoor-roasted chicken in a rich tomato and cream gravy.

285 minutes · 4 servings · Moderate

This is the Delhi version of a dish that came out of a restaurant kitchen rather than a home, born from the tandoor and refined over decades. The yogurt-marinated chicken is roasted hard first, then simmered in a tomato gravy that has been cooked long enough to lose its rawness. The finishing butter and cream are non-negotiable in the classic form, which is exactly why it is a Friday or celebration dish.

Ingredients

boneless chicken thigh700 g
yogurt200 ml
lemon juice20 ml
ginger, grated20 g
garlic, minced20 g
garam masala10 g
kashmiri chili powder8 g
turmeric4 g
crushed tomatoes500 g
heavy cream200 ml
butter60 g
vegetable oil40 ml
fine salt6 g

Directions

1
Marinate chicken in yogurt, lemon, ginger, garlic, kashmiri chili and turmeric 4 hours.
2
Roast at 220C for 20 minutes until charred at the edges.
chicken is charred at the edges
3
Simmer tomatoes with butter and garam masala 15 minutes; blend smooth.
4
Add cream and roasted chicken; simmer 8 minutes.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content