Butter chicken

調理器具

• Mixing bowl with a lid or cling film
• Large roasting tray with a wire rack
• Heavy-based saucepan or casserole (3–4 l)
• Blender or stick blender
• Fine sieve (optional, for a restaurant-smooth sauce)
• Instant-read thermometer

始める前に

1. Cut the chicken into 4–5 cm pieces and pat dry with kitchen paper.
2. Soak the cashews in just-boiled water for 15 minutes, then drain.
3. Chop the garlic and ginger for the sauce; slit the green chilli.
4. Cube the butter and keep it cold. Take the cream out of the fridge.
5. Line the roasting tray with foil and set the rack on top.

作り方

1. 1

   Marinate the chicken

   800 g boneless, skinless chicken thighs120 g plain whole-milk yogurt15 ml lemon juice大さじ2 ginger-garlic paste小さじ3 Kashmiri chilli powder小さじ2 garam masala小さじ1 ½ fine salt

   In the bowl, mix the yogurt, lemon juice, ginger-garlic paste, two thirds of the chilli powder, half of the garam masala and two thirds of the salt. Add the chicken, turn to coat every piece, cover and refrigerate for 2 hours or up to 24 hours.

   目安 Every piece is evenly coated in a thick, orange-red paste with no bare patches.

   コツ Longer than 24 hours and the acid turns the surface of the meat mealy.
2. 2

   Heat the oven

   800 g boneless, skinless chicken thighs

   Heat the oven to 240 °C, fan off or on grill-plus-fan if you have it. Spread the chicken on the rack in a single layer with space between the pieces, shaking off excess marinade.

   目安 The oven light has gone off and the pieces are not touching each other.

   コツ Crowded pieces steam instead of charring. Use two trays if needed.

   240 °C · 464 °F
3. 3

   Roast until charred

   800 g boneless, skinless chicken thighs

   Roast on the top shelf for 12–15 minutes, turning once halfway, until the edges blacken in spots and the thickest piece reads 74 °C in the centre.

   目安 The edges are dark and blistered, the juices run clear, and the thermometer shows 74 °C.

   コツ Slightly under is fine if you will simmer it in the sauce, but check 74 °C before serving.

   240 °C · 464 °F 14分のタイマーを開始
4. 4

   Bloom the whole spices

   60 g unsalted butter大さじ1 neutral oil4 green cardamom pods1 cinnamon stick

   While the chicken roasts, melt half of the butter with the oil in the saucepan over medium heat. Add the cardamom and cinnamon and stir for 30 seconds.

   目安 The butter foams and the kitchen smells of warm cardamom; the spices darken slightly but do not burn.

   1分のタイマーを開始
5. 5

   Fry the aromatics

   4 かけ garlic15 g fresh ginger1 green chilli

   Add the garlic, ginger and green chilli and cook over medium heat for 1–2 minutes, stirring constantly.

   目安 The raw garlic smell turns sweet and nutty, and the edges of the garlic are just turning pale gold.

   2分のタイマーを開始
6. 6

   Simmer the tomatoes

   800 g canned whole peeled tomatoes40 g raw unsalted cashews250 ml water小さじ3 Kashmiri chilli powder

   Add the tomatoes, crushing them with your hand, the drained cashews, the water and the rest of the chilli powder. Bring to a boil, then simmer over medium-low heat for 20 minutes, stirring now and then.

   目安 The tomatoes have collapsed completely, the cashews crush easily against the side of the pan and red oil starts to pool at the edges.

   コツ Partly cover the pan: the sauce spits as it thickens.

   20分のタイマーを開始
7. 7

   Blend the sauce

   4 green cardamom pods1 cinnamon stick

   Fish out the cinnamon stick and cardamom pods. Blend the sauce until completely smooth, then push it through the sieve back into the pan if you want it restaurant-smooth.

   目安 The sauce is uniform, bright orange-red and coats the back of a spoon with no specks of cashew.

   コツ Blending hot liquid builds pressure: fill the blender only halfway and hold the lid down with a towel.
8. 8

   Season the sauce

   60 g unsalted butter小さじ2 sugar小さじ1 ½ fine salt小さじ2 garam masala

   Set the pan over low heat and stir in the remaining butter a few cubes at a time, the sugar, the rest of the salt and the rest of the garam masala. Simmer gently for 5 minutes.

   目安 The sauce is glossy, slightly thicker and tastes rounded rather than sharp.

   5分のタイマーを開始
9. 9

   Add the chicken

   800 g boneless, skinless chicken thighs

   Add the roasted chicken and any juices from the tray. Simmer over low heat for 5 minutes so the chicken absorbs the sauce.

   目安 The chicken is hot right through, a piece cut open is white with no pink, and the sauce clings to it.

   5分のタイマーを開始
10. 10

    Finish with methi and cream

    大さじ1 kasuri methi (dried fenugreek leaves)100 ml double cream

    Crush the kasuri methi between your palms over the pan and stir in the cream. Heat for 1–2 minutes over low heat without letting it boil.

    目安 The sauce turns a paler orange with swirls of cream and smells of fenugreek, a little like maple and celery.

    コツ Boiling after the cream goes in can split the sauce.

    2分のタイマーを開始
11. 11

    Taste and serve

    適量 fresh coriander leaves

    Taste and adjust with a pinch of salt or sugar. Scatter with coriander leaves and serve.

    目安 The sauce is rich and buttery, gently warm rather than hot, with a light tang from the tomatoes.

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