Ingredients:
- • 1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
- • 1/4 cup full-fat plain yogurt
- • 1 tablespoon olive oil
- • 1 tablespoon ginger garlic paste
- • 1 teaspoon ground coriander seed
- • 1 teaspoon Kashmiri Lal Mirch
- • 1 teaspoon cumin
- • Salt to taste
- • For the sauce:
- • 8 to 10 whole almonds
- • 8 to 10 whole cashews
- • 2 tablespoons unsalted butter, divided
- • 1 tablespoon ginger garlic paste
- • 1 teaspoon sugar
- • 1 (15-ounce) can diced tomatoes
- • 2 tablespoons dried coriander seed
- • 1 1/2 teaspoons ground garam masala
- • 1/2 teaspoon ground Kashmiri Lal Mirch
- • 1/2 teaspoon salt
- • 1 cup water
- • 1/4 cup heavy cream
- • 1/2 tablespoon Kasuri Methi
Method:
Marinate the chicken:
- To marinate the chicken, combine it with the remaining marinade ingredients in a big dish.
- Massage the marinade into the chicken using your hands.
- Refrigerate for at least one hour or up to overnight while wrapped in plastic.
Soak cashews and almonds:
- Soak cashews and almonds in water for at least an hour (or up to overnight) before continuing with the recipe.
Cook the chicken as follows:
- Melt the butter in a skillet or grill pan over medium-high heat. Pour a teaspoon of oil into the pan.
- Working in batches, remove the chicken from the marinade and grill it for 3 to 5 minutes on each side, or until cooked through (clear juice runs out of it when you cut into it). Do not overfill the pan.
Begin making the sauce:
- In a medium-sized Dutch oven or skillet over medium-low heat, melt 1 1/2 tablespoons of the butter.
- When the butter has melted, add the ginger garlic paste, followed by the sugar. Cook for 1–2 minutes.
- Cook for 8 to 10 minutes on medium high heat, until all of the excess liquid has evaporated.
- The sauce should have a loose, paste-like texture.
- Combine coriander, garam masala, Kashmiri Lal Mirch, and salt in a mixing bowl.
- Cook for 2 to 3 minutes on medium heat, stirring occasionally. Remove from the heat.
Puree the sauce with the nuts:
- Place the paste in a blender or food processor bowl.
- Add the cashews and almonds that have been soaked.
- Make a smooth paste out of the ingredients.
Finish the dish:
- Return the paste to the cooking pan over medium heat.
- Add the water to the paste and stir to make a smooth sauce.
- As the sauce begins to boil, add the grilled chicken and heavy cream.
- Stir well and cover the pan and simmer for 5 minutes.
- Rest the butter chicken:
- Turn off the heat and cover the pan to rest the butter chicken.
- Stir in the kasuri methi and the remaining 1/2 tablespoon butter.
- Cover and set aside for 8 to 10 minutes to allow the kasuri methi flavour to permeate the butter chicken.
Serve:
- Serve the butter alongside steamed basmati rice, roti, or naan. fore of enslaved enslaved enslaved enslaved enslaved enslaved.
- This dish can be frozen for a month in an airtight covered container or a zip-top bag.
- To keep the texture, thaw and reheat in a saucepan over medium-low heat.