One of the keys to this dish is the spices—Kashmiri red chili and garam masala. Kashmiri chili is known for its distinctive vibrant red color and relatively mild heat. Whereas garam masalas are a combination of spice like: cardamom pods, cinnamon sticks, whole cloves, and black peppercorns.

Using whole spices and grinding them with a spice/coffee grinder into a fine powder produces the best flavor. But if you’re just starting out, you might want to buy garam masala already made. Both spices along with the mustard oil are available at Indian markets.

Another key is marinating and grilling the chicken to give the individual pieces a charred edge and a tender center that’s delightful to bite into. But the curry or “gravy” is where the flavor is built and where a watchful eye as the sauce comes together is helpful. You don’t want to rush through these steps. Once the butter is melted and your spices are added wait for the spices to become fragrant before adding the fresh tomato and paste. Then make sure the paste becomes a bit drier/thicker, which concentrates the flavor. This part of the process will make or break the taste of your curry—so keep a watchful eye for your ingredients to cue you.

Butter Chicken

Name: Butter Chicken
Prep time: 15 min
Cook time: 30 min
Yield: 4 Servings
Ingredients: chicken:; 1 lb boneless skinless chicken thighs or breasts, cubed; marinade:; 1 cup Greek yogurt, thick; 1 tablespoon Ginger Garlic Paste; 1 teaspoon Kashmiri red chili powder; 1/2 teaspoon garam masala powder; salt; 2 tablespoons mustard oil, optional; 1 tablespoon lemon juice; for the onions:; 2 tablespoons sunflower oil; 1 red onion, sliced thinly; 2 serrano peppers, sliced lengthwise with seeds for more spice; 2 tablespoons fresh cilantro, chopped; for the curry:; 1/2 stick butter or ghee (1/4 cup); 1 tablespoon pav bhaji masala; 1 teaspoon Kashmiri red chili powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 3 Roma tomatoes, peeled and chopped (or use tomato puree); 3 tablespoons tomato paste; 1/2 cup heavy cream, to 1 cup; salt, to taste; serve with:; 1 recipe Basmati Rice

by Julie Awad

4 Servings

MARINATE

12 hrs

PREP

15 mins

COOK

30 mins

Ingredients

chicken

1 lb boneless skinless chicken thighs or breasts, cubed

marinade

1 cup Greek yogurt, thick

1 tablespoon Ginger Garlic Paste

1 teaspoon Kashmiri red chili powder

½ teaspoon garam masala powder

salt

2 tablespoons mustard oil, optional

1 tablespoon lemon juice

for the onions

2 tablespoons sunflower oil

1 red onion, sliced thinly

2 serrano peppers, sliced lengthwise with seeds for more spice

2 tablespoons fresh cilantro, chopped

for the curry

½ stick butter or ghee (1/4 cup)

1 tablespoon pav bhaji masala

1 teaspoon Kashmiri red chili powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

3 Roma tomatoes, peeled and chopped (or use tomato puree)

3 tablespoons tomato paste

½ cup heavy cream, to 1 cup

salt, to taste

serve with

1 recipe Basmati Rice

Method

the chicken

Add all the ingredients for the marinade to a bowl and toss to coat the cubed chicken. Cover with plastic wrap and refrigerate overnight, preferably. Skewer the chicken and grill to get a nice char and it’s cooked through. Set aside until needed.

The onions

In a large sauté pan on medium-high heat, fry the onion and serrano pepper until golden brown, stir in the cilantro. Remove from the pan and set aside.

the curry

Add the butter to the same pan and allow to melt. Add the spices followed by the fresh tomato and tomato paste, stir well to combine. Cook uncovered for 10 minutes, letting some of the liquid evaporate to concentrate the flavors. Cover and reduce heat to a simmer for 15 minutes.

Add grilled chicken and stir cream in, if desired. Taste, adjust seasoning and salt, if needed.

To Serve

Spoon a serving of basmati rice onto a plate and ladle the curry beside it. Top with the onion mixture. Alternatively, omit the rice and serve with hot naan.