Recreating the Original Butter Chicken

• tempo total: 2 hours 33 minutes

Ingredientes

Tandoori Marinade

200g whole milk yogurt

4g salt

10g kashmiri chili powder

2g coriander powder

2g kasoori methi

4g garam masala

20g ginger-garlic paste

8g mustard oil

half lime

680g (1.5lb) bone-in chicken legs or boneless skinless chicken thighs

Tomato Gravy

430g whole tomatoes (4-5)

150g red onion

10g kashmiri chili

2-3g cumin

2g sugar

30g ginger-garlic paste

8-10g green chili (1)

4g garam masala

35g salted butter

100g cream

salt to taste

Instruções

if using chicken legs, remove skin, and separate thigh from drumstick. Score the chicken with a sharp knife.

Combine tandoori marinade ingredients in a bowl, add more chili as necessary to get a deep orange color.

add chicken to marinade, cover and let marinate for 1-3 hours.

add chicken to a wire rack and broil on high for 10 minutes per side (try to get the chicken as close to the broiler as possible, if using induction). Then bake at 350F or 175C until fully cooked (8-10 minutes). Let cool, then chop until smaller pieces.

heat a small amount of neutral oil over medium heat, add onions and saute until softened. Add ginge-garlic paste and cook for 2 min more, then add the tomatoes and let simmer until they have fully broken down (10-15 min).

blend and strain the gravy

finish the gravy over low-medium heat with cumin, sugar, green chili, garam masala, salt to taste, and kashmiri chili. stir until combined.

add the chicken, stir until fully incorporated and warmed through, then add butter and let it melt before finishing with heavy cream. stir to combine.

music by Steve Coleman