🍛 Chef's butter chicken with grilled tikka

6 servings · prep 40 min + 4 h de marinade · cook 1 h

Ingredients

• 1 kg boneless skinless chicken thighs
• Marinade: 200 g hung yoghurt, 30 g mustard oil, 30 g Kashmiri chilli powder, 30 g ginger garlic paste
• 15 g ground coriander, 5 g ground cumin, 3 g turmeric
• 3 g kasoori methi, 3 g amchur, 3 g black salt, 5 g garam masala, 12 g salt
• 15 ml lemon juice
• Makhani sauce: 30 g ghee, 5 g cumin seeds, 400 g sliced onions
• 20 g garlic, 20 g ginger, 5 g green chilli
• 30 g Kashmiri chilli powder, 15 g ground coriander, 3 g turmeric
• 5 whole Kashmiri chillies, 12 green cardamom pods
• 1 kg fresh chopped tomatoes, 50 g roasted cashews, 50 g coriander stems
• 100 g double cream, 80 g salted butter, 3 g kasoori methi, salt

Method

1. Mix the chicken with the ginger garlic paste, salt and lemon juice and leave 30 min. Drain off the released juices.
2. Combine all the other marinade ingredients in a large bowl, add the chicken, mix thoroughly, cover and chill at least 4 h, ideally overnight.
3. Sauce: heat the ghee and fry the cumin seeds until they crackle. Add the garlic, ginger, green chilli and onions and cook over medium heat until the onions turn translucent.
4. Add the remaining sauce ingredients except the butter, cream and kasoori methi. Cook over low heat for 30 to 40 min, until the tomatoes have completely broken down.
5. Add the butter, cream and kasoori methi, then blend until perfectly smooth.
6. Thread the chicken onto skewers and grill — over charcoal if you can, otherwise under a hot broiler — until cooked through and lightly charred at the edges.
7. Drop the grilled chicken into the sauce, adjust the salt and crumble in a little more kasoori methi. Serve with rice or naan.

Adapted from Fallow x Chet Sharma (YouTube)

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