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Mother Butter Chicken Recipe

Name: Mowgli Street Food Newcastles Mother Butter Chicken Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1–1.5 in pieces; 0.5 cups plain full-fat yogurt; 1 tbs ginger paste; 1 tbs garlic paste; 1 tbs lemon juice; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala; 0.5 tsp red chili powder (or Kashmiri chili powder for color); 1 tsp kosher salt; 1 tbs vegetable oil (for high-heat searing or grilling); 4 tbs unsalted butter; 1 medium yellow or white onion, finely chopped; 1 tbs ginger paste; 1 tbs garlic paste; 1 tsp ground coriander; 1 tsp ground cumin; 0.25 tsp turmeric; 1 tsp smoked paprika or Kashmiri chili powder; 2 cups tomato puree (or canned 100% tomato passata); 1 tsp brown sugar or honey; 1 tsp salt; 0.5 cups water or low-sodium chicken stock; 0.5 cups full-fat Greek yogurt or heavy cream (for finishing); 2 tbs unsalted butter (for finish, additionally melted and stirred in); 1 tsp fenugreek leaves (kasuri methi), crushed; 2 tbs fresh cilantro, chopped; 4 each lemon wedges; 4 servings cooked basmati rice or naan

Inspired by Mowgli Street Food Newcastle

Time1h 30m

Serves4

Chicken Tikka Masala does not exist in India; Butter Chicken is the real deal. Tandoori chicken pieces simmered in a rich, sweet, spiced tomato & yoghurt sauce finished with a gloss of butter.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken thighs, cut into 1–1.5 in pieces

1/2 cups plain full-fat yogurt

1 tbs ginger paste

1 tbs garlic paste

1 tbs ReaLemon lemon juice

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Garam masala

1/2 tsp red chili powder (or Kashmiri chili powder for color)

1 tsp kosher salt

1 tbs vegetable oil (for high-heat searing or grilling)

Sauce Base

4 tbs Unsalted butter

1 medium yellow or white onion, finely chopped

1 tbs ginger paste

1 tbs garlic paste

1 tsp Ground coriander

1 tsp Ground cumin

1/4 tsp turmeric

1 tsp smoked paprika or Kashmiri chili powder

2 cups tomato puree (or canned 100% tomato passata)

1 tsp brown sugar or honey

1 tsp Celtic sea salt

1/2 cups water or low-sodium chicken stock

1/2 cups full-fat Greek yogurt or heavy cream (for finishing)

2 tbs unsalted butter (for finish, additionally melted and stirred in)

1 tsp fenugreek leaves (kasuri methi), crushed

Garnish & Serving

2 tbs Fresh cilantro, chopped

4 each lemon wedges

4 servings cooked basmati rice or naan

Method

Marinade & Chicken

Marinate the chicken

In a medium bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground coriander, ground cumin, garam masala, chili powder and 1 tsp kosher salt. Add the chicken pieces and mix thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours or overnight for best flavor.

Cook the chicken

Preheat grill or broiler to high (or heat a heavy skillet or cast-iron pan over high heat with 1 tbsp vegetable oil). Remove excess marinade by letting pieces shake off, then place chicken on the hot grill/skillet in a single layer. Sear/broil until charred at edges and cooked through, about 3–4 minutes per side depending on thickness (internal temp 165°F / 74°C). Transfer cooked pieces to a plate and set aside. If using oven broiler, arrange on a foil-lined sheet and broil 6–8 minutes turning once.

Sauce Base

Sauté aromatics

In a large heavy-bottomed skillet or Dutch oven, melt 4 tbsp butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and just beginning to brown, about 8–10 minutes. Add 1 tbsp ginger paste and 1 tbsp garlic paste and sauté 1–2 minutes until fragrant.

Spice the sauce

Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp turmeric and 1 tsp smoked paprika (or Kashmiri chili). Cook the spices in the onion mixture for 30–45 seconds to bloom their aroma, stirring constantly to avoid burning.

Add tomatoes & simmer

Add 2 cups tomato puree, 1 tsp brown sugar (or honey) and 1 tsp salt. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, for 12–15 minutes to thicken and concentrate flavors, stirring occasionally.

Finish the sauce

Using an immersion blender or transferring carefully to a countertop blender, purée the sauce until smooth and return to the pan. Stir in 1/2 cup water or chicken stock if sauce is very thick to reach a glossy, spoonable consistency. Off the heat, whisk in 1/2 cup full-fat Greek yogurt or heavy cream until fully incorporated and smooth. Return to low heat and add the reserved cooked chicken pieces and any accumulated juices; simmer gently 5–7 minutes so chicken warms and picks up sauce flavor. Stir in 2 tbsp melted butter and 1 tsp crushed fenugreek leaves (kasuri methi). Adjust seasoning with salt and a pinch more sugar if needed.

Garnish & Serve

Ladle the butter chicken into a serving bowl. Spoon an additional small pat of butter on top if desired and garnish with chopped cilantro. Serve immediately with steamed basmati rice or warm naan and lemon wedges on the side.