Butter Chicken

Let's cook

1. 1

   Marinate

   Mix the yoghurt, lemon juice, half the spices, and half the garlic and ginger. Coat the chicken and refrigerate at least 4 hours.

2. 2

   Char the chicken

   Grill the chicken on a tray under a hot broiler for 12 minutes until blackened at the edges. Keep every drop of juice from the tray.

   💡

   The char is what gives butter chicken its smoky backbone. Pale chicken makes a flat curry.

3. 3

   Soak the cashews

   Soak the cashews in boiling water for 15 minutes. They blend into the gravy and are what makes it velvety without flour.

4. 4

   Build the gravy

   Melt 4 tbsp butter, cook the onion 8 minutes, add the remaining garlic, ginger, and spices for 1 minute, then the tomatoes. Simmer 20 minutes until darkened.

5. 5

   Blend completely smooth

   Add the drained cashews and blend the sauce until silky — a full 2 minutes. Butter chicken should have no texture at all.

   💡

   This is what separates butter chicken from tikka masala. Blend it further than feels necessary.

6. 6

   Finish rich

   Return to the pan with the chicken and its juices, simmer 10 minutes, then stir in the cream, remaining butter, honey, and crushed fenugreek off the boil.

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