By Chef Arjun Mehta
Smoked Butter Chicken
15 min prep
30 min cook
4 servings
Medium
By Chef Arjun Mehta
Combine the chicken with yogurt, turmeric, half the garam masala, and a pinch of salt. Mix well, cover, and let it marinate for at least 30 minutes (overnight is best).
Heat butter in a large pan over medium-high heat. Sear the marinated chicken pieces until golden on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pan, add the onion and cook until soft and golden. Add garlic and ginger, cook for 1 minute. Stir in the remaining spices and cook until fragrant, about 30 seconds.
Pour in the crushed tomatoes and bring to a simmer. Add the heavy cream and stir to combine. Return the chicken to the pan and let everything simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
For the smoky finish, heat a small piece of charcoal until red-hot. Place it in a small metal bowl inside the pot, add a teaspoon of butter on the charcoal, and quickly cover. Let the smoke infuse for 2-3 minutes. Remove the charcoal, stir, and garnish with fresh cilantro. Serve with warm naan or basmati rice.
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