This is my Classic Butter Chicken with a few tips and tricks to achieve that restaurant flavour at home. For that lovely chargrilled taste, I marinate the chicken thighs and sear them on my Firehawk Kamado Ceramic Charcoal BBQ . The homemade sauce is enriched with a touch of yoghurt for tanginess and cream for a velvety finish. Kid-friendly and full of flavour, this butter chicken recipe is sure to be a hit at your table.
In partnership with Firehawk
Classic Butter Chicken
Marinated Chicken :
500g (1 lb) chicken thigh fillets, cut into bite-sized pieces
1 tbsp lemon juice
2 tsp Kashmiri red chilli powder
½ tbsp sweet paprika
1 tsp sea salt
½ cup natural yoghurt
½ tbsp finely grated ginger
1 tbsp finely grated garlic
2 tsp garam masala
1 tbsp vegetable oil
1 tbsp melted butter
Butter Chicken Sauce:
50g (1.7 oz) butter
3 green cardamom pods, lightly crushed
1 cinnamon stick
1 tbsp finely grated ginger
2 garlic cloves, finely grated
1 cup tomato puree or tomato passata
½ tbsp Kashmiri red chilli powder
1 tsp sweet paprika
1 tbsp sugar
1 tsp sea salt
½ cup cream
To Serve:
2 tbsp natural yoghurt mixed with 2 tsp water
dried mint or kasoori methi
garlic naan or roti bread
slices of red onion, green chillies, and lime wedges
- Combine the chicken thigh pieces with the lemon juice, Kashmiri red chilli powder, sweet paprika, and sea salt in a large bowl. Mix well to coat the chicken evenly. Add the yoghurt, grated ginger, garlic, garam masala, and vegetable oil. Stir until the marinade is smooth and thoroughly combined. Cover and refrigerate for at least 30 minutes or overnight for best results.
- Heat a chargrill plate, barbecue plate, or frying pan over high heat. I used my Firehawk Kamado Ceramic Charcoal BBQ for an authentic chargrilled flavour. Once the grill is very hot, add the chicken pieces. Cook for 3-4 minutes, turning occasionally, until the edges are charred and slightly burnt. Transfer the cooked chicken to a plate and set aside.
- While the chicken is grilling, melt the butter in a deep frying pan over medium-high heat. Once the butter is foaming, add the cardamom pods and cinnamon stick. Cook for about 1 minute, or until fragrant. Add the finely grated ginger and garlic, stirring continuously for another minute.
- Pour in the tomato puree, followed by the Kashmiri red chilli powder, sweet paprika, sugar, and sea salt. Stir to combine and bring the mixture to a simmer. Reduce the heat slightly and cook for 10 minutes, stirring occasionally, until the sauce thickens and the flavours meld together.
- Add the grilled chicken pieces to the sauce, including any juices that have collected on the plate. Simmer for 10 minutes, allowing the chicken to absorb the rich, spiced flavours. Stir in the cream to create a velvety finish.
- Drizzle the yoghurt mixture over the butter chicken and sprinkle with dried mint or kasoori methi. Serve alongside naan or roti bread, with slices of red onion, green chillies, and lime wedges on the side for a complete and satisfying meal.
- Notes: Using the Firehawk Kamado Ceramic Charcoal BBQ adds an authentic chargrilled flavour to the chicken, elevating this classic dish to restaurant-quality. Adjust the chilli levels to suit your family’s taste preferences.
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