Butter Chicken

niksharmacooks.com

Michelle P M

Vishwesh Bhatt (Oxford chef) recommends

2.25 lb/1 kg chicken thighs, skinless, bone-in or

2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes

subheading: For the Marinade:

½ cup/120 g plain unsweetened Greek yogurt

2 Tbsp fresh lemon or lime juice

1 Tbsp grated garlic

1 Tbsp grated ginger

1 Tbsp garam masala homemade or store-bought

1 tsp ground Kashmiri chilli powder

1 tsp kasoori methi (optional)

½ tsp ground turmeric

½ tsp fine sea salt

subheading: For the Butter Chicken Sauce:

½ stick/55 g unsalted butter

1 Tbsp vegetable oil

1 Tbsp Kashmiri chilli powder

2 tsp ground toasted cumin

1 Tbsp grated garlic

1 Tbsp grated ginger

1 tsp garam masala homemade or store-bought

1 green chilli such as jalapeno, serrano, or Bird’s eye

¾ cup/180 g tomato paste

1 cup/240 ml heavy cream

1 Tbsp fresh lemon or lime juice

Fine sea salt

2 Tbsp chopped cilantro, tender stems and leaves

1 Tbsp salted butter for garnish (optional)

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