Old Delhi Butter Chicken (boneless) Recipe
(Charcoal smoked, tandoor cooked chicken in traditional style tomato sauce)
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Ingredients
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Marinated Chicken (tandoor-style)
Charcoal Smoke (optional but recommended)
Tomato-onion Butter Sauce
Whole & Ground Spices for Sauce
Finishing & Serving
Method
Marinated Chicken (tandoor-style)
- 1
Prepare marinade and marinate
Combine yogurt, 2 tbs ginger-garlic paste, 1.5 tsp red chili powder, 0.5 tsp turmeric, 1 tsp garam masala, 1 tsp ground coriander, 1.5 tsp salt, 1 tbs lemon juice, 1 tbs oil and 1 tsp crushed kasuri methi in a large bowl. Add chicken pieces and mix thoroughly so every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
- 2
Charcoal smoke (optional)
If you want authentic tandoor/charcoal flavor, heat the small piece of charcoal over a gas burner until red-hot (use tongs). Place a small metal bowl in the marinating bowl center or on top of the chicken. Put the hot charcoal into the bowl, drizzle 1 tsp ghee/oil over it — smoke will rise immediately. Quickly cover the marinating bowl tightly and let smoke infuse for 5–10 minutes. Remove charcoal and discard. This step should be done just before cooking.
- 3
Cook the chicken (oven or stovetop)
Preheat oven to 220°C/425°F if using oven. Thread chicken onto skewers or spread on a baking tray lined with foil. Roast for 12–15 minutes until slightly charred at edges and cooked through. Alternatively, heat a grill pan or heavy skillet over high heat with 1 tbs oil, sear the chicken in batches for 6–8 minutes until charred and cooked through. Remove and keep warm.
Tomato-onion Butter Sauce
- 4
Prepare tomato-onion purée
Heat 1 tbs oil and 1 tbs butter in a skillet over medium heat. Add 1 tsp cumin seeds, 3 crushed cardamom pods, 1 bay leaf, 6 peppercorns and 1 cinnamon stick; sauté 30 seconds until aromatic. Add the chopped onion and sauté 8–10 minutes until softened and lightly golden. Add 1 tbs ginger-garlic paste and 1 slit green chili; cook 2 minutes until raw smell gone. Add chopped tomatoes (or canned) and 1 tsp salt. Simmer uncovered 12–15 minutes until tomatoes break down and oil separates at edges.
- 5
- 6
Season and enrich
To the simmering purée add 1.5 tsp Kashmiri red chili powder, 1 tsp ground cumin, 1 tsp ground coriander and adjust salt (about 1 tsp). Stir and simmer 3 minutes. Add 2 tbs butter and 1/2 cup cream; stir to combine. If sauce seems too thick, add 2 tbs milk to reach a silky consistency. Taste and add 1 tsp honey/sugar to balance acidity and 1 tsp crushed kasuri methi. Simmer gently 2 minutes.
Finish Assembly
- 7
Combine chicken and sauce
Add the cooked chicken pieces into the simmering butter tomato sauce. Stir gently to coat. Simmer together 5–7 minutes on low heat so flavors meld and chicken is heated through. If you roasted the chicken and it has firm edges, simmering will soften and integrate the smoky char flavor into the sauce.
- 8
- 9
Serve
Transfer to a warm serving dish. Drizzle 2 tbs fresh cream and garnish with a pinch of crushed kasuri methi and cilantro. Serve hot with steamed basmati rice or naan and lemon wedges on the side.