Name: Old Delhi-Style Butter Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 800g boneless and skinless chicken thighs, cut into bite-sized pieces; 120g Greek yogurt; Thumb-sized piece ginger, grated; 4-5 garlic cloves, crushed; 1 tbsp vegetable oil; 1 lemon, juiced; 3 tsp mild chilli powder; 1 tsp ground cumin; ½ tsp garam masala; ½ tsp turmeric; 1½ tsp salt; 1kg ripe vine or plum tomatoes, sliced in half; 125ml water; Thumb-sized piece ginger, half grated and half finely chopped; 4 garlic cloves, crushed; 4 green cardamom pods; 2 cloves; 1 bay leaf; 1-2 tsp chilli powder; 80g butter, diced; 2 green chillies, cut lengthways; 75ml single cream, plus a drizzle to serve; 5-6 dried fenugreek leaves, crushed (optional); 1 tsp garam masala; 1 tbsp sugar; 3 tbsp ghee or butter; 2 tsp black mustard seeds; 1 dried whole Kashmiri chilli; 6-8 dried curry leaves; Coriander leaves, finely sliced

Ingredients

800g boneless and skinless chicken thighs, cut into bite-sized pieces

120g Greek yogurt

Thumb-sized piece ginger, grated

4-5 garlic cloves, crushed

1 tbsp vegetable oil

1 lemon, juiced

3 tsp mild chilli powder

1 tsp ground cumin

½ tsp garam masala

½ tsp turmeric

1kg ripe vine or plum tomatoes

Thumb-sized piece ginger, peeled, half grated and half finely chopped

4 garlic cloves, crushed

4 green cardamom pods

2 cloves

1 bay leaf

1-2 tsp chilli powder

80g butter, diced

2 green chillies, cut lengthways

75ml single cream, plus a drizzle to serve

5-6 dried fenugreek leaves, crushed between your fingers (optional)

1 tsp garam masala

1 tbsp sugar

3 tbsp ghee or butter

2 tsp black mustard seeds

1 dried whole Kashmiri chilli

6-8 dried curry leaves

Coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and chutney to serve

Instructions

Step 1: Mix the yogurt, grated ginger, crushed garlic, vegetable oil, lemon juice, mild chilli powder, ground cumin, garam masala, turmeric, and 1½ tsp salt in a large bowl. Add the chicken pieces and toss until well coated. Cover and chill for at least 1 hour or overnight for best flavor.

Step 2: Preheat the oven to 240°C (220°C fan/gas mark 9). Place the marinated chicken on a large baking tray, discarding any remaining marinade. Roast for 10-15 minutes, turning after 10 minutes to brown evenly. The chicken need not be fully cooked at this stage.

Step 3: Meanwhile, halve the tomatoes and arrange them in a single layer in a large pan with 125ml water, grated ginger, crushed garlic, cardamom pods, cloves, and bay leaf. Cover and simmer for 20-25 minutes until the tomatoes break down completely.

Step 4: Remove the whole spices and blend the tomato mixture until smooth with a stick blender. Pass the purée through a sieve, then return it to a clean pan. Add 1-2 tsp chilli powder and simmer for 12-15 minutes until the sauce thickens and turns glossy.

Step 5: Add the roasted chicken pieces and any juices from the tray to the sauce. Gradually stir in the diced butter, a few pieces at a time, and simmer for 6-8 minutes until the chicken is cooked through.

Step 6: Stir in the finely chopped ginger, green chillies, and single cream. Simmer gently for another minute or two, ensuring the sauce doesn’t split.

Step 7: Add salt to taste, crushed fenugreek leaves if using, garam masala, and sugar. Adjust seasoning as needed.

Step 8: In a small pan, warm the ghee or butter with black mustard seeds, dried Kashmiri chilli, and curry leaves over medium heat until the seeds start to pop and the curry leaves darken. Spoon this spiced butter over the curry before serving.

Step 9: Garnish with coriander leaves, sliced red onion, and sliced green or red chillies. Serve hot with naan bread, pilau rice, and chutney for a complete meal.

Tips & Variations

Make your own ghee by gently melting butter and straining out the milk solids for a richer, burn-resistant cooking fat.

For a milder dish, reduce the amount of chilli powder and fresh chillies.

Add a squeeze of fresh lemon juice at the end to brighten the flavors.

Fenugreek leaves add an authentic bitterness and aroma but can be omitted if unavailable.

Use chicken breasts if preferred, but thighs provide more tenderness and flavor.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs tend to stay juicier and more flavorful in this dish. If using breast, be careful not to overcook as it can dry out.

What is the purpose of fenugreek leaves in this recipe?

Fenugreek leaves add a subtle earthy bitterness and distinctive aroma that complements the richness of the sauce. They are optional but help create a more authentic Old Delhi flavor.