How To Make The Creamiest Butter Chicken

Name: How To Make The Creamiest Butter Chicken
Total time: 75 min
Ingredients: 2 Bay leaf, dried; 2 Cinnamon stick; 1 tsp + 4 Clove; 21 Black cardamom; 1 tbsp Peppercorn; 9 ½ tsp Cumin, ground; 5 tbsp Coriander seed, ground; ½ Nutmeg; 1 Ginger, peeled; 6 cloves Garlic; 3 tbsp Olive oil; 1 pinch + 1 tsp Salt; 1 ½ tsp Turmeric, ground; ½ Lemon, juiced; 2 tsp Kashmiri red chile powder; ½ cups Greek yoghurt; 8 Chicken thigh, boneless skinless; 4 tbsp Butter; 2 Chili pepper, finely chopped; 1 Onion, chopped; 2 ½ cups Tomato, canned crushed; ½ cups Cashew; 2 tbsp Sugar; 2 tbsp Heavy cream; 1 tbsp Fenugreek, dried; 1 tbsp Cilantro, ground; Rice, cooked; Roti; Paratha

By Tasty · 75 min

Ingredients

Bay leaf · dried2
Cinnamon stick2
Clove1 tsp + 4
Black cardamom21
Peppercorn1 tbsp
Cumin · ground9 ½ tsp
Coriander seed · ground5 tbsp
Nutmeg½
Ginger · peeled1
Garlic6 cloves
Olive oil3 tbsp
Salt1 pinch + 1 tsp
Turmeric · ground1 ½ tsp
Lemon · juiced½
Kashmiri red chile powder2 tsp
Greek yoghurt½ cups
Chicken thigh · boneless skinless8
Butter4 tbsp
Chili pepper · finely chopped2
Onion · chopped1
Tomato · canned crushed2 ½ cups
Cashew½ cups
Sugar2 tbsp
Heavy cream2 tbsp
Fenugreek · dried1 tbsp
Cilantro · ground1 tbsp
Rice · cooked
Roti
Paratha

Instructions

Toast the bay leaf, cinnamon, cloves, cardamom, peppercorns, cumin, coriander seeds and nutmeg in a skillet over medium heat for 1 to 2 minutes until fragrant but not burnt. Cool, then grind to a fine powder.
Blend the ginger, garlic, oil and salt into a smooth paste.
Whisk 2 tablespoons of the ginger-garlic paste, 2 teaspoons of the garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri chilli powder and yogurt. Toss in the chicken, cover and refrigerate for at least 3 hours, ideally overnight.
Soak wooden skewers in water for at least 1 hour.
Set an oven rack to the highest position and turn the grill to high. Set a wire rack over a rimmed baking sheet.
Thread the chicken onto the skewers, place on the rack and broil for 15 minutes, turning every 5 minutes, until browned and cooked through. Cool slightly and slide the chicken off the skewers.
Melt 2 tablespoons of the butter with the olive oil in a large high-sided skillet over medium heat. Add the cumin seeds, cardamom, bay leaf, cloves, green chillies and turmeric and fry for 1 minute. Add the onion and cook for about 5 minutes until lightly browned. Add the remaining ginger-garlic paste and cook for 1 minute. Add ground cumin, Kashmiri chilli powder, ground coriander and 1½ teaspoon
Add the crushed tomatoes, cashews and a pinch of salt and cook, stirring often, for 10 to 15 minutes until the tomatoes are deep dark red and the cashews are soft.
Blend the tomato mixture with ½ cup water until completely smooth, adding up to ½ cup more water if needed. If your blender is not powerful, strain the gravy through a fine sieve.
Return the gravy to the cleaned pan. Add the remaining 2 tablespoons of butter, the sugar and the cooked chicken. Cover and cook on low heat for 10 minutes until the chicken is warmed through.
Stir in the heavy cream and fenugreek leaves and season with more salt to taste. Garnish with cilantro and serve.

Summarized from Tasty's video. Watch it for the details.

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