ID: 3ec97a8e...
Join Jamie and Maunika to create this absolutely delicious and tender Indian butter chicken. This rich and flavorful dish is full of sweet, sour, spicy, hot, and tangy notes, offering an authentic taste that will make you rethink ordering takeout.
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Prepare and marinate chicken with yogurt, ginger, garlic, chili, and spices. → Skewer and grill chicken until charred and moist. → Sauté whole spices, ginger, chili, and onion, then add tomato puree and ground spices for the gravy base. → Stir in cream, honey, dried fenugreek leaves, fresh coriander, and salt to complete the gravy. → Add grilled chicken to the gravy and finish with a squeeze of lemon juice. Serve with accompaniments.
Prepare and marinate chicken with yogurt, ginger, garlic, chili, and spices. → Skewer and grill chicken until charred and moist. → Sauté whole spices, ginger, chili, and onion, then add tomato puree and ground spices for the gravy base. → Stir in cream, honey, dried fenugreek leaves, fresh coriander, and salt to complete the gravy. → Add grilled chicken to the gravy and finish with a squeeze of lemon juice. Serve with accompaniments.
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For the best flavor, marinate the chicken overnight in the refrigerator, or for at least 20-30 minutes if time is short.
Using chicken thighs ensures the meat remains succulent and moist, even after grilling.
Kashmiri chili powder is crucial for achieving the vibrant red color and a smoky, moderate heat.
When grilling the chicken, aim for nice charred edges while keeping the meat tender and moist inside. Basting and turning regularly helps achieve this.
When sautéing onions for the gravy, do not let them brown; they should only soften to contribute a delicate sweetness.
After adding the grilled chicken to the gravy, allow it to simmer briefly so the chicken can soak in all the rich flavors of the sauce.
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