Old Delhi Butter Chicken Recipe
Smoked chicken tikka | aromatic tomato sauce | herb butter
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Ingredients
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Smoked Chicken Tikka
Aromatic Tomato Butter Sauce
Herb Butter & Garnish
Method
Smoked Chicken Tikka
- 1
Marinate
In a bowl combine yogurt, ginger-garlic paste, Kashmiri red chili powder, ground coriander, ground cumin, garam masala, turmeric, lemon juice and 1 tsp salt. Whisk until smooth. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- 2
Prepare for Smoking
When ready to cook, remove chicken from fridge 30 minutes before cooking to come toward room temperature. Preheat a grill or cast-iron skillet to medium-high. If using a stovetop smoking method: line a small piece of foil with the soaked wood chips, place in a small heatproof bowl or foil cup, set inside a deep pan or wok. Heat the chips until they begin to smoke (cover the pan while smoking). Brush chicken lightly with 1 tbsp oil.
- 3
Smoke and Cook
Place the marinated chicken on a hot grill, under the broiler, or in a cast-iron skillet. If using the stovetop smoking setup, position the chicken above the smoking chips and cover to trap smoke for 3–5 minutes to impart a smoky aroma (do not over-smoke). Then cook the chicken 4–6 minutes per side until charred at edges and just cooked through (internal temperature 165°F / 74°C). Remove and rest 5 minutes, then cut larger pieces in half if needed. Reserve any pan juices for the sauce.
Aromatic Tomato Butter Sauce
- 4
Prepare Cashew Paste & Tomatoes
While chicken marinates or rests, drain soaked cashews and purée them with 1/4 cup of the tomatoes (or 2–3 tbs of tomato puree) and 2–3 tbs water in a blender until smooth. If using fresh tomatoes, blanch (boil 1 minute then shock in ice water), peel and core before blending or use canned crushed tomatoes directly.
- 5
- 6
Add Spices & Tomatoes
Stir in ground cumin, ground coriander, Kashmiri red chili powder and salt. Cook spices for 30–45 seconds to bloom. Add the remaining chopped or crushed tomatoes and the cashew-tomato purée. Stir, bring to a gentle simmer, and cook 10–12 minutes, stirring occasionally, until the sauce thickens and oil or butter begins to separate slightly at the edges.
- 7
Finish the Sauce
Remove bay leaf and cardamom pods (or leave lightly crushed if you want more fragrance). Using an immersion blender or regular blender, purée the sauce until completely smooth and silky. Return to low heat, stir in remaining 2 tbsp butter, the 1/2 cup water or stock to reach desired consistency, and simmer 2–3 minutes. Stir in 1/2 cup heavy cream and 1/2 tsp garam masala; adjust salt to taste. If you reserved pan juices from the chicken, whisk them into the sauce now for extra depth.
- 8
Combine Chicken & Sauce
Add the smoked chicken pieces into the sauce and simmer gently 3–4 minutes to meld flavors and ensure chicken is heated through. Crush the dried fenugreek between your palms and sprinkle into the sauce, stirring to combine.
Herb Butter & Garnish
- 9
Make Herb Butter
In a small bowl combine the softened 2 tbsp butter with chopped cilantro, chopped mint, 1/2 tsp lemon juice, and 1/4 tsp salt. Mix until homogenous and refrigerate briefly if needed to firm slightly.
- 10
Finish & Serve
Ladle butter chicken into a serving dish. Dot the surface with small pieces of the herb butter so it melts into the hot sauce. Drizzle the optional additional cream in a swirl. Sprinkle remaining chopped cilantro, and a pinch of crushed kasuri methi. Serve hot with basmati rice, naan or roomali roti.
