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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Butter Chicken 1965 Recipe

Butter Chicken 1965 Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Butter Chicken 1965 Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups plain yogurt (preferably full-fat); 1 tbs fresh lemon juice; 1 tsp garlic, minced; 1 tsp fresh ginger, grated; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 1 tsp kashmiri chili powder or mild paprika; 1 tsp salt; 3 tbs unsalted butter; 1 tbs vegetable oil; 1 cups yellow onion, finely chopped; 2 tsp garlic, minced; 1 tbs fresh ginger, grated; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala; 1 tsp kashmiri chili powder or sweet paprika; 1 cups tomato purée (or strained canned tomatoes); 1 tbs tomato paste; 0.5 cups water or low-sodium chicken stock; 0.5 cups heavy cream; 0.5 tsp kasoori methi (dried fenugreek leaves), crushed; 0.25 tsp sugar; 0.75 tsp salt; 2 tbs fresh cilantro, chopped (for garnish); 2 pieces lemon wedges (optional); 2 tbs heavy cream or plain yogurt (for extra creaminess); 1 tbs butter, for finishing

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h 5m

Serves4

Tender piece of chicken cooked with rich tomato cream sauce.

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Ingredients

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Marinade

1 lb boneless skinless chicken thighs

1/2 cups plain yogurt (preferably full-fat)

1 tbs fresh lemon juice

1 tsp Garlic, minced

1 tsp Fresh ginger, grated

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp Ground turmeric

1 tsp kashmiri chili powder or mild paprika

1 tsp Celtic sea salt

Sauce

3 tbs Unsalted butter

1 tbs Tuscany sunflower oil

1 cups yellow onion, finely chopped

2 tsp Garlic, minced

1 tbs Fresh ginger, grated

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Garam masala

1 tsp kashmiri chili powder or sweet paprika

1 cups tomato purée (or strained canned tomatoes)

1 tbs tomato paste

1/2 cups water or low-sodium chicken stock

1/2 cups Heavy cream

1/2 tsp kasoori methi (dried fenugreek leaves), crushed

1/4 tsp sugar

3/4 tsp Celtic sea salt

2 tbs fresh cilantro, chopped (for garnish)

2 pieces lemon wedges (optional)

Finishing / Optional

2 tbs heavy cream or plain yogurt (for extra creaminess)

1 tbs butter, for finishing

Method

Marinade

Trim chicken thighs of excess fat and cut into 1.5-inch pieces. Place in a medium bowl.

In a bowl, whisk together yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, turmeric, kashmiri chili (or paprika) and 1 tsp salt until smooth.

Add chicken pieces to the marinade and toss to fully coat. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor.

Cook Chicken

When ready to cook, remove chicken from refrigerator 20 minutes before cooking to come closer to room temperature.

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When hot, add marinated chicken pieces in a single layer (work in batches if needed) and sear until just cooked through and lightly charred at the edges, about 3–4 minutes per side depending on size. Chicken will not need to be fully cooked through because it will finish in the sauce; remove seared pieces to a plate and set aside.

Sauce

Using the same skillet, reduce heat to medium and add remaining 2 tablespoons butter. Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until onions are soft and lightly golden, about 8–10 minutes. Scrape up any browned bits from the pan.

Add 2 teaspoons minced garlic and 1 tablespoon grated ginger to the onions. Cook until fragrant, about 30 seconds to 1 minute.

Stir in 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala and 1 teaspoon kashmiri chili/paprika. Cook the spices with the onion mixture for 30–45 seconds to bloom their flavors.

Add 1 cup tomato purée and 1 tablespoon tomato paste; stir to combine. Cook, stirring occasionally, until the sauce thickens and the raw tomato smell begins to mellow, about 6–8 minutes.

Pour in 1/2 cup water or low-sodium chicken stock to loosen the sauce. Stir well and bring to a gentle simmer.

Return the seared chicken and any accumulated juices to the pan, submerging pieces in the sauce. Simmer gently for 8–10 minutes until chicken is cooked through and flavors meld. If sauce reduces too much, add a splash more water or stock.

Reduce heat to low and stir in 1/2 cup heavy cream, 1/2 teaspoon crushed kasoori methi, 1/4 teaspoon sugar and 3/4 teaspoon salt. Simmer on very low for 2–3 minutes — do not boil vigorously after adding cream to prevent curdling.

Taste and adjust seasoning: add more salt, a squeeze of lemon, or extra cream/yogurt if you prefer a tangier or creamier sauce.

Finish & Serve

If using, stir in the additional 1 tablespoon butter and 2 tablespoons heavy cream/yogurt for a glossy, richer finish.

Garnish with chopped cilantro and serve immediately with steamed basmati rice, naan or paratha. Offer lemon wedges on the side.