Butter Chicken – Indian Style

Step 1: Debone and Cut Chicken

Debone 2 chicken thighs, remove skin, and cut the meat into bite-sized pieces.

Step 2: Marinate Chicken

In a bowl, add the chicken pieces. Add 1 tsp salt, 1 tbsp ginger-garlic paste, 5 tbsp yogurt, juice from 1/2 lemon, 1/2 tsp turmeric powder, 1/2 tsp paprika powder, and 1/4 tsp chili powder. Mix well to coat the chicken. Let it marinate for at least 30 minutes in the fridge.

Step 3: Sauté Gravy Base Ingredients

In a pan, heat 2 tablespoons of oil. Add roughly chopped red onion and sauté until translucent. Add 1/4 cup cashew nuts and 4-5 cherry tomatoes. Sauté until tomatoes soften (approx. 5-7 minutes).

Step 4: Blend Gravy Base

Transfer the sautéed ingredients to a blender. Add a little water if needed to achieve a smooth paste. Blend until smooth.

Step 5: Fry Marinated Chicken

In the same pan, melt 2-3 tablespoons of butter. Add the marinated chicken pieces and fry until lightly browned and cooked through (approx. 5-7 minutes). Remove chicken from the pan and set aside.

Step 6: Sauté Ginger-Garlic

In the same pan, add 1 teaspoon of fresh ginger-garlic paste and sauté for 1 minute until fragrant.

Step 7: Cook Gravy with Spices

Pour the blended onion-cashew-tomato paste into the pan. Add 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix well and cook the masala until the oil separates from the gravy (approx. 5-7 minutes).

Step 8: Combine and Finish

Add the fried chicken pieces back into the gravy. Stir well. Pour in 1/4 cup milk cream and mix gently. Garnish with fresh coriander leaves.

• For best flavor, marinate the chicken for at least 30 minutes, or even overnight.

• Use fresh ginger and garlic for a more potent flavor.

• Adjust chili powder to your spice preference.

• The chicken bones can be cooked separately with green chilies, local ginger, and bamboo shoot for a Naga-style dish.