Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a bowl, combine 200 grams of yogurt, 6-8 chopped garlic cloves, a big piece of chopped ginger, 2 tsp salt, 4 tsp tandoori masala, juice of 1/2 lemon, 1/2 tsp chili powder, and 2 tbsp mustard oil. Mix all ingredients thoroughly.

2. 2.Marinate Chicken

   Add 2 kgs of chicken (on the bone, chopped into big chunks) to the marinade. Ensure all chicken pieces are well coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.

3. 3.Sauté Onions for Curry Base

   Heat 6-7 tbsp of oil in a large pot over high heat. Add 4-5 roughly chopped onions and sauté for 5 minutes until they begin to soften.

4. 4.Add Aromatics and Nuts

   Roughly chop 3-4 peeled garlic cloves, a big piece of peeled ginger, 2 green chilies, and 20-30 cashew nuts. Add these to the pot with the onions and continue to cook for another 5 minutes on high heat, stirring occasionally, until the onions are evenly golden.

5. 5.Add Tomatoes and Tomato Puree

   Add 6 roughly chopped tomatoes and 100 grams of tomato puree to the pot. Mix well. Reduce the heat to low, cover the pot, and cook for 30 minutes. Stir once after 15 minutes.

6. 6.Blend Curry Base

   After 30 minutes, the curry base should be softened and mushy. Turn off the heat and let it cool down for 10 minutes. Then, transfer the mixture to a blender and blend until it forms a smooth puree. Add 50ml of water to the blender to rinse out any remaining puree and add it to the pot.

7. 7.Bake Marinated Chicken

   Preheat your oven to 200°C (fan) or 220°C (normal). Transfer the marinated chicken pieces to a baking tray. Bake for a total of 40 minutes. Check the chicken after 30 minutes for desired doneness and color.

8. 8.Temper Whole Spices

   In the same pot used for the curry base (do not wash it), add 2 tbsp of oil and 2 tbsp of salted butter. Heat until the butter melts and sizzles. Add 1 cinnamon stick, 5-6 cardamoms, 5-6 cloves, and 2 bay leaves. Sauté for a few seconds until fragrant.

9. 9.Combine Curry Base and Cook

   Pour the blended curry base into the pot with the tempered whole spices. Add another 50ml of water to the pot. Mix well and cook on low heat for 30 minutes, stirring every 10 minutes to prevent burning.

10. 10.Add Ground Spices

    After 30 minutes of cooking the curry base, add 1 tsp chili powder, 2 tsp garam masala, 1 tsp turmeric, and 2 tbsp dried fenugreek leaves (Kasoori Methi). Mix thoroughly.

11. 11.Combine Chicken with Curry

    Carefully remove the baked chicken from the oven. Add all the chicken pieces, along with any accumulated juices from the baking tray, into the pot with the curry base. Stir gently to combine.

12. 12.Final Simmer and Finish

    Cover the pot and let the chicken simmer in the curry for a final 10 minutes on low heat. After 10 minutes, turn off the heat. Stir in 1/2 tsp of honey (or brown sugar) and 2 tbsp of double cream. Add a splash of water if the curry is too thick. Mix well until fully combined.

13. 13.Serve

    Serve the hot Butter Chicken on the Bone with piping hot chapatis, naan, tandoori roti, lachha paratha, or rice.