Butter Chicken – Indian Style

Step 1: Rinse and Cook Basmati Rice

Start by rinsing 1 cup of Basmati rice in a sieve under cold water until the water runs cloudy. Transfer the rinsed rice to a rice cooker, add 1.5 cups of water (using the pinky method as a guide), and set it to cook. This can cook in the background while preparing other components.

Step 2: Prepare the Yogurt Marinade

In a bowl, combine 1/4 cup plain yogurt, 1 tsp dried fenugreek leaves, 2 tsp Kashmiri chili powder, 1 tsp dried coriander powder, 1 tsp dried cumin powder, 1 tsp garam masala, 1 tbsp ginger garlic paste, 1 tsp salt, 1 tbsp vegetable oil, and the juice of 1/2 a lemon. Whisk all ingredients together until a light orange, smooth mixture forms.

Step 3: Cut and Marinate Chicken

Place a cutting board on a wet towel to prevent slipping. Cut 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces. Transfer the chicken to the marinade bowl. Using gloves, mix the chicken thoroughly with the marinade, ensuring every piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to develop.

Step 4: Sear the Marinated Chicken

Heat a heavy-bottomed pan (cast iron or stainless steel) over the highest possible heat. Add 2-3 tbsp of vegetable oil, ensuring it fully covers the bottom of the pan. Once the oil shimmers and shows dimples, carefully add the marinated chicken pieces in batches, laying them away from you to avoid splattering. Leave space between each piece to sear, not steam. Press the chicken down with metal weights (like burger presses) for an even char. Sear for about 1 minute per side until a deep golden-brown char develops. Remove seared chicken to a bowl to rest and repeat with remaining batches. For the last batch, you can flambé the chicken for an extra smoky flavor.

Step 5: Prepare the Butter Chicken Sauce Base

In a Dutch oven, melt 2 tbsp unsalted butter over medium-low heat. Add the whole dry spices: 1 Indian cinnamon stick, 2 black cardamom pods, 4-5 green cardamom pods, and 3-4 whole cloves. Stir to bloom the spices in the butter until aromatic. Add 1 tsp Kashmiri chili powder, 1 tsp ground cumin, and 1 tsp garam masala. Quickly stir and toast the ground spices until fragrant and the mixture turns a rich orange-red color. Do not let it burn. Add 1 tbsp ginger garlic paste and quickly stir it in. Add 2 sliced green chilies, 1 cup tomato puree, and 1/2 cup water. Stir well. Add 1/2 tsp salt and stir gently. Bring the sauce to a gentle simmer and let it cook for about 20 minutes, allowing the fat to bubble up and rise to the top.

Step 6: Finish the Sauce and Add Chicken

After simmering, add 1/4 cup heavy cream and 1/2 tsp granulated sugar to the sauce. Stir everything together until the classic orange butter chicken color appears. Let it sit for another 10 minutes to allow the fat to separate once again. Before adding the chicken, use tongs to remove the whole spices (cinnamon, cardamom, cloves) and green chilies from the sauce. Add the seared chicken and any accumulated juices from the resting bowl into the sauce. Stir to fully coat the chicken. Partially cover the Dutch oven and shift it to a cooler part of the stove to finish cooking gently while preparing the accompaniments.

Step 7: Heat Naan and Fry Papadum

Place naan bread (wrapped in foil) into the oven to heat up. Heat 1-2 inches of vegetable oil in a pan over high heat until very hot. Carefully place a papadum into the hot oil. It will puff up very quickly. Flip it once, then immediately remove it and place it on a wire rack over a baking sheet to drain excess oil. Repeat with remaining papadums. By the time the papadums are fried, the naan should be warm.

Step 8: Smoke the Butter Chicken (Dungar Method)

Add 1 tsp more dried fenugreek leaves over the butter chicken in the Dutch oven. Heat a small piece of charcoal over a flame until it glows orange-red. Place a small heat-proof bowl directly into the butter chicken sauce. Using tongs, carefully transfer the glowing charcoal into the bowl. Immediately add a few drops of ghee or oil onto the hot charcoal to create smoke. Quickly cover the Dutch oven with its lid to trap all the smoky flavor. For extra smoke, you can also use a smoking gun with applewood chips, directing the smoke under the lid. Let the butter chicken smoke for 1-2 minutes to infuse the smoky flavor. Remove the charcoal and the small bowl from the pot.

Step 9: Plate and Garnish

Serve a portion of basmati rice onto a plate. Break up pieces of warm naan and place them alongside the rice. Break the crispy papadum into smaller pieces and add them to the plate. Ladle the butter chicken into a serving bowl, ensuring a good mix of chicken and sauce. Drizzle with thick cream, then garnish with fresh fenugreek leaves and fresh cilantro. Serve immediately.

• Rinse basmati rice until the water is cloudy, not necessarily clear, to remove excess starch.

• Use the pinky method for rice cooker water: water level up to the first line of your pinky when touching the rice.

• Use a wet towel under your cutting board to prevent slipping and ensure safety.

• Don't overcrowd the pan when searing chicken; cook in batches to ensure a good char instead of steaming.

• Use heavy weights (like a burger press or a small cast iron pot) to press chicken for an even sear.

• When adding chicken to hot oil, lay it away from you to avoid oil splatters.

• Bloom whole and ground spices in butter to release their aromatic flavors.

• For an authentic smoky flavor, use the Dungar method with a hot piece of charcoal and a few drops of oil, then cover the pot.

• For papadum, fry quickly in hot oil until it puffs up, then drain excess oil.

• Adjust spice levels to your preference by adding more or less chili and green chilies.

• Experiment with different types of naan or bread for serving.

• Garnish with fresh cilantro or additional cream as desired.