Butter chicken is a dish that has won hearts around the world with its rich, creamy sauce and tender chicken. Michelin-starred chef Akshay Bhardwaj, executive chef at Junoon in New York, shares his tips for recreating this iconic dish at home. The secret to great butter chicken lies in balancing the richness of cream and cashews with the tanginess of tomatoes and the depth of spices. Bhardwaj’s approach focuses on marinating the chicken overnight, carefully cooking the sauce, and adding just the right amount of sweetness to balance the acidity of the tomatoes.
Bhardwaj sticks to traditional methods, starting with bone-in chicken for maximum flavour. Following these steps will help you create a restaurant-quality butter chicken at home reports Business Insider. Ingredients. Bone-in chicken pieces (or boneless thighs if preferred).
Plain yogurt. Ginger-garlic paste. Garam masala. Chili powder. Lemon juice. Tomato paste. Tomato puree. Roasted tomatoes. Cashews (soaked and lightly roasted). Turmeric. Crushed cardamom powder. Butter. Oil. Sugar (optional). Fresh coriander. Dry roasted fenugreek powder. Cream. Method.
Start by choosing the right chicken. Bhardwaj recommends bone-in chicken for maximum flavour, although boneless thighs can work well too. For the marinade, combine yogurt, ginger-garlic paste, garam masala, chili powder, and lemon juice. Coat the chicken pieces thoroughly, then refrigerate overnight to allow the flavours to develop.
