Butter Chicken

Whether cooked over fire or on the stove, a clay pot brings this dish to life.

This is one of those dishes I have nowhere near perfect. Yet. However, I love learning and improving (and updating) as I go. I’ve been working on it for a year and it is time to share this dish.

OK, let’s cook.

Prep time: 30 mins
Cook time: 45 mins
Servings: 4-6

Ingredients for the Chicken Marinade

• 5-8 Chicken thighs, skin on, boneless

• 1 tbsp grated ginger

• 1 tbsp garlic powder

• 1 tbsp Kashmiri chilli powder

• Salt

• Olive oil

Method for the Chicken Marinade

• Salt the chicken first, then toss with the rest of the ingredients and refrigerate the day before.

Ingredients for the Sauce

• 500g tomatoes

• 1L chicken stock

• 1 onion

• 5 cloves garlic

• 50g cashew

• 1.5 tbsp kasoori methi

• 2 tbsp garam masala

• 3 tbsp sugar

• 2 tbsp kashmiri chilli powder

• 5 tbsp butter

• 5 tbsp cream

• 2 tbsp malt vinegar

• Salt

Method for the Sauce

• In a clay pot, heat on a Big Green Egg or BBQ over 400F coals, or in a large deep pan over medium heat on a stovetop.

• On a BBQ, grill the chicken to 80% done, remove, slice into smaller pieces, and set aside.

• On a stovetop, sear the chicken to 80% done, remove and set aside.

• Sauté the onions and garlic in the same pan or the clay pot.

• Add the tomatoes and cashews, reduce.

• Add the spices, salt, vinegar, and sugar (except the kasoori methi).

• Add the stock, reduce.

• Remove from heat and blend with a hand blender.

• Strain the sauce, do not skip this step. It sucks but changes everything. I just use a regular sieve and a rubber spatula. (You can see this in my highlight reel on my IG page)

• Put the chicken and sauce back into the pan or clay pot, gently stir.

• Add the kasoori menthi, butter, and cream. Stir.

• Let simmer for about 20 minutes and then serve with some steamed saffron rice and warm naan.