Smoky Butter Chicken with Creamy Yogurt by Jack Munn

Ingredients

• 500g Boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup Plain yogurt (for marinade)
• 2 tbsp Ginger-garlic paste, divided
• 1 tbsp Lime juice
• 1 tsp Salt, divided
• 2 tbsp Spice mix (e.g., garam masala, turmeric, paprika, cumin, coriander)
• 2 tbsp Unsalted butter
• 1 tbsp Neutral oil (e.g., vegetable or canola)
• 1 Bay leaf
• 2-3 Green cardamom pods
• 400g can Blended tomatoes (or 2-3 fresh tomatoes, blended)
• 1 cup Plain yogurt (for sauce), whisked until smooth
• 1 tsp Kasuri methi (dried fenugreek leaves), crushed
• 1-2 tbsp Water, as needed
• 1 small piece Lump charcoal (optional, for smokiness)
• 1 tsp Ghee (optional, for smokiness)

Instructions

1. In a large bowl, combine the chicken thighs with 1/2 cup plain yogurt, half of the ginger-garlic paste, half of the spice mix, lime juice, and 1/2 teaspoon of salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours, or even overnight for best flavor.
2. Preheat your oven's grill/broiler to the highest setting. Arrange the marinated chicken pieces in a single layer on a baking tray lined with foil or parchment paper. Grill the chicken for 8-12 minutes, flipping halfway through, until it is cooked and charred at the edges but not fully cooked through. Reserve any juices from the tray. Set the chicken aside.
3. Heat the butter and oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the bay leaf and cardamom pods and let them sizzle gently for about 30 seconds until fragrant.
4. Stir in the remaining ginger-garlic paste and cook for 1-2 minutes, stirring constantly, until the raw smell disappears and it turns lightly golden.
5. Pour in the blended tomatoes, the remaining spice mix, and 1/2 teaspoon of salt. Cook patiently over medium-low heat, stirring frequently, for 15-20 minutes, until the sauce thickens and the oil starts to separate and float to the top. This indicates the tomatoes are properly cooked.
6. Add the grilled chicken and any reserved juices from the baking tray to the sauce. Stir to combine. Reduce heat to low, cover, and simmer for 10-15 minutes, adding 1-2 tablespoons of water if the sauce becomes too thick, until the chicken is cooked through and tender.
7. Remove the pot from the heat. Slowly stir in the whisked yogurt, a tablespoon at a time, ensuring it fully incorporates before adding more. Stir continuously until the sauce becomes thick, creamy, and smooth. Avoid curdling by stirring gently and adding the yogurt off direct heat.
8. Return the pot to very low heat (or just use residual heat), and stir in the crushed kasuri methi. Taste the sauce and adjust seasoning with additional salt if needed. Simmer for another 2-3 minutes to allow the flavors to meld.
9. For traditional smokiness (dungar method): Heat a small piece of charcoal until it's red hot. Place it in a small metal bowl or on a piece of foil, then nestle it into the center of the curry. Drizzle 1 teaspoon of ghee over the hot charcoal. Immediately cover the pot tightly with a lid and let it infuse for 2-3 minutes until the smoky aroma builds. Discard the charcoal before serving.
10. Serve the Smoky Butter Chicken hot with basmati rice, naan bread, or roti. Garnish with fresh cilantro if desired.