Jidori Butter Chicken Recipe

Prepare marinade

In a large bowl whisk together the yogurt, ginger-garlic paste, ground coriander, ground cumin, garam masala, Kashmiri red chili powder, turmeric, lemon juice and kosher salt until smooth.

Toss the jidori chicken thigh pieces with the marinade until evenly coated. Cover and refrigerate for at least 3 hours, preferably overnight (up to 24 hours) to tenderize and infuse flavor.

When ready to cook, remove chicken from refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 220°C (425°F) or prepare a grill/pan for high heat.

Lightly toss the marinated pieces with 1 tablespoon vegetable oil. Arrange on a rimmed sheet pan in a single layer or thread onto skewers leaving small gaps between pieces. Roast in the oven for 12–15 minutes until lightly charred at edges and just cooked through (internal temp ~74°C / 165°F), or grill / sear on a hot cast-iron pan 3–4 minutes per side until cooked and slightly charred. Remove and set aside.

Soak and puree cashews

Place the cashews in a small bowl and pour 1/2 cup hot water over them. Let soak 15–20 minutes until softened. Transfer soaked cashews with most of the soaking liquid to a blender and puree until completely smooth. Add more water in 1 tablespoon increments only if needed to achieve a creamy, slightly thick paste. Set aside.

Cook aromatics

Heat 1 tablespoon butter and 1 tablespoon oil or ghee in a large sauté pan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 8–10 minutes. Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant (do not let burn).

Stir in the tomato paste and cook 1 minute, then add the tomato puree. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the raw tomato smell has reduced and the sauce has slightly thickened.

Add paprika, ground coriander, ground cumin and 1/2 teaspoon garam masala. Stir to combine and simmer 3–4 minutes to bloom the spices.

Whisk in the cashew purée and 3 tablespoons of butter into the tomato mixture. Simmer the sauce gently for 5–7 minutes, stirring so it does not stick. If sauce is too thick, add up to 2–3 tablespoons water to reach a smooth, velvety consistency.

Stir in the heavy cream, crushed kasuri methi (dried fenugreek leaves) and sugar if using. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer over low heat 3–4 minutes until the sauce is glossy and cohesive. Taste and adjust seasoning.

Add the roasted jidori chicken pieces to the sauce and stir to coat. Simmer together on low heat 3–5 minutes so the chicken finishes cooking and absorbs sauce flavor. If using fresh fenugreek leaves, stir them in now.

Swirl in the remaining 1 tablespoon butter for sheen and richness. Sprinkle chopped cilantro on top.

Serve hot with steamed basmati rice, jeera rice or warm naan. Provide lemon wedges at the table to squeeze over the chicken before eating.