Ultimate Butter Chicken Recipe - Restaurant Style

Step 1: First Chicken Marination

Place 1.5 lbs of boneless, skinless chicken thighs in a bowl. Add 1 teaspoon of salt, 1 teaspoon of Kashmiri red chili powder, and 1 tablespoon of lemon juice. Mix well to coat the chicken. Allow to marinate for 45 minutes to 1 hour.

Step 2: Second Chicken Marination

In a separate bowl, add 2 tablespoons of oil, 1 teaspoon of Kashmiri red chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of garam masala powder. Mix these spices into the oil. Then add 1/2 cup of unflavored thick Greek whole milk yogurt, 1 teaspoon of salt, 1 teaspoon of kasuri methi (dried fenugreek leaves), 1/4 teaspoon of black pepper, 1 teaspoon of ginger paste, and 1 teaspoon of garlic paste. Mix everything thoroughly until a smooth paste forms. Carefully transfer the chicken from the first marinade into this mixture, ensuring to discard any liquid that has rendered out from the chicken. Mix well until the chicken is fully coated. Marinate in the fridge for a minimum of 2 hours, or preferably overnight.

Step 3: Prepare Chicken for Baking

Preheat your oven to 400°F (≈205°C) (approximately 205°C) (if using convection) or 425°F (≈220°C) (approximately 220°C) (if using a regular oven). Place a cooling rack over a baking tray (line the tray with foil for easier cleanup). Brush the cooling rack with some oil to prevent the chicken from sticking. Arrange the marinated chicken pieces on the oiled rack. Brush the top of each chicken piece with melted butter.

Step 4: Bake Chicken

Place the baking tray with chicken into the preheated oven and bake for 40 minutes. Halfway through the baking time (after approximately 20 minutes), carefully remove the tray from the oven. Using tongs, flip each chicken piece. Brush the flipped side with more melted butter. Return the tray to the oven to continue baking for the remaining time. The chicken should be about 95% cooked with an internal temperature of around 156°F (≈70°C) (approximately 70°C).

Step 5: Cut Baked Chicken

Once the chicken is baked, remove it from the oven. Using a knife and fork, cut the chicken pieces into bite-sized chunks.

Step 6: Prepare Sauce Base

Heat 1 tablespoon of oil in a pot over medium heat. Add 8 green cardamom pods and sauté briefly. Pour in one 28 oz can of San Marzano tomatoes (including their liquid) and 1/2 cup of water. Mash the tomatoes thoroughly with a masher or spoon. Add 2 teaspoons of finely grated ginger and 2 teaspoons of finely grated garlic. Stir in 1 teaspoon of salt. Allow the sauce to simmer on medium to low heat until it thickens up, which should take about 10-15 minutes. Stir occasionally to prevent sticking. If the bubbles become too active, you can partially cover the pot with a lid to control splashing. Once thickened, remove the pot from the heat.

Step 7: Blend and Strain Sauce

Carefully transfer the hot sauce base into a blender. (If your blender is not designed for hot liquids, allow the sauce to cool down completely before blending). Blend the sauce until it reaches a very smooth consistency. Pour the blended sauce through a fine-mesh strainer into a clean bowl, pressing down with a spoon to extract all the liquid and pulp. Discard any remaining seeds or solids in the strainer.

Step 8: Prepare Chili Water for Color

In a small cup, combine 1/3 cup of water with 1 tablespoon of Kashmiri red chili powder and 1 teaspoon of sweet paprika. Stir well until the powders are fully dissolved, creating a vibrant red chili water.

Step 9: Combine Sauce and Chicken

Heat a clean pot over medium heat. Add 1/2 cup of melted butter. As the butter warms, gently pour in the chili water (be prepared for a slight splash). Bring the mixture to a rolling boil. Then, add the strained, blended tomato sauce. Simmer the sauce uncovered on medium to low heat for about 10-15 minutes, stirring occasionally. Taste the sauce and adjust the salt if needed. Add 2 teaspoons of kasuri methi (dried fenugreek leaves), 1 teaspoon of homemade garam masala powder (or 2 teaspoons of store-bought garam masala powder), and 1/2 teaspoon of ground mace (javithri). Stir well. Add the baked, bite-sized chicken pieces and 2 whole green chilies (optional). Add a splash of hot water to achieve your desired sauce consistency. Cover the pot and cook on low heat for 5 minutes.

Step 10: Finish and Garnish

After 5 minutes, remove the lid. Add 1 tablespoon of honey to balance the sourness from the tomatoes. Stir in 1/4 cup of heavy cream. Mix gently until the cream is fully incorporated and the sauce is smooth and creamy. Garnish with chopped coriander leaves if desired. When serving, you can drizzle additional heavy cream over the top for an extra rich finish.

• Use boneless, skinless chicken thighs for juicier results compared to chicken breast.

• Marinate the chicken twice for maximum flavor and tenderness.

• Strain the tomato sauce after blending to achieve a silky, velvety texture.

• Adjust the consistency of the gravy by adding more or less hot water according to your preference.

• For kids or those sensitive to heat, use more sweet paprika and less Kashmiri red chili powder for color without added spice.

• You can use chicken with bones if preferred, adjust baking time accordingly.

• Regular canned tomatoes or fresh tomatoes can be used instead of San Marzano tomatoes.

• Add one small onion to the sauce base along with the tomatoes for a different flavor profile.

• If ground mace is unavailable, use ground nutmeg as a substitute.

• Adjust the amount of chili powder and green chilies to suit your desired spice level.