Butter chicken made from scratch with homemade spice blend and smokehouse technique.
Dhungar is an ancient Indian smoking technique using charcoal and ghee. This recipe produces results that rival Delhi's finest restaurants.
Homemade garam masala keeps for a month in an airtight container. The charcoal smoking can be skipped but adds authentic tandoor flavor.
Ingredients
Scale
Measurement units
- 2 tbsp Cumin seeds
- 2 tbsp Coriander seeds
- 8 Green cardamom pods
- 1 Black cardamom pod
- 6 Whole cloves
- 1 Cinnamon stick, broken
- 1 tsp Black peppercorns
- 1 Mace blade
- 2 lb Boneless skinless chicken thighs
- 1 cup Plain whole-milk yogurt
- 3 tbsp Fresh lemon juice
- 2 tbsp Kashmiri chili powder
- 2 tsp Salt
- ¾ cup Raw cashews, soaked
- 8 tbsp Butter
- 4 tbsp Ghee
- 2 Yellow onions, sliced
- 10 Garlic cloves
- 3 inch Fresh ginger
- 2 cup Tomato puree
- 3 tbsp Kasuri methi (dried fenugreek leaves)
- 1 cup Heavy cream
- 1 tbsp Sugar
- 1 piece Natural lump charcoal (for dhungar)
- ¼ cup Fresh cilantro
Ingredients
Scale
Measurement units
- 2 tbsp Cumin seeds
- 2 tbsp Coriander seeds
- 8 Green cardamom pods
- 1 Black cardamom pod
- 6 Whole cloves
- 1 Cinnamon stick, broken
- 1 tsp Black peppercorns
- 1 Mace blade
- 2 lb Boneless skinless chicken thighs
- 1 cup Plain whole-milk yogurt
- 3 tbsp Fresh lemon juice
- 2 tbsp Kashmiri chili powder
- 2 tsp Salt
- ¾ cup Raw cashews, soaked
- 8 tbsp Butter
- 4 tbsp Ghee
- 2 Yellow onions, sliced
- 10 Garlic cloves
- 3 inch Fresh ginger
- 2 cup Tomato puree
- 3 tbsp Kasuri methi (dried fenugreek leaves)
- 1 cup Heavy cream
- 1 tbsp Sugar
- 1 piece Natural lump charcoal (for dhungar)
- ¼ cup Fresh cilantro
Instructions
Make the garam masala and start marinade
Toast cumin seeds, coriander seeds, cardamom pods, black cardamom, cloves, cinnamon, peppercorns, and mace in a dry skillet over medium heat (325-350°F surface) until fragrant, about 3 minutes. Cool and grind to a fine powder. For first marinade: coat chicken with 0.5 cup yogurt, 1 tablespoon lemon juice, and 1 teaspoon salt. Refrigerate overnight.
Equipment
- spice grinder
Ingredients
- cumin seeds (2 tbsp)
- coriander seeds (2 tbsp)
- green cardamom
- black cardamom
- cloves
- cinnamon stick
- peppercorns (1 tsp)
- mace
- chicken thighs (2 lb)
- yogurt (½ cup)
- lemon juice (1 tbsp)
- salt (1 tsp)
Second marinade and char chicken
Day 2: Drain chicken. Add remaining yogurt, 2 tablespoons garam masala, Kashmiri chili, remaining lemon juice, and 2 tablespoons melted ghee. Marinate 2 hours. Preheat broiler. Broil chicken 6 minutes per side until deeply charred. Rest while making sauce.
Equipment
- grill or broiler
Ingredients
- yogurt (½ cup)
- Kashmiri chili (2 tbsp)
- lemon juice (2 tbsp)
- ghee (2 tbsp)
Build and strain sauce
Melt butter with remaining ghee over medium heat (325-350°F surface). Add onions and cook 15 minutes until deeply golden. Add garlic and ginger, cook 3 minutes. Add 1 tablespoon garam masala, stir 1 minute. Add tomato puree and 1 teaspoon salt. Simmer 15 minutes. Blend soaked cashews with 0.5 cup water until smooth. Add cashew cream to sauce and blend entire mixture until very smooth. Strain through fine mesh sieve for silk texture.
Equipment
- blender
Ingredients
- butter (8 tbsp)
- ghee (2 tbsp)
- onions, sliced
- garlic
- ginger (3 inch)
- tomato puree (2 cup)
- salt (1 tsp)
- cashews (¾ cup)
Dhungar smoke and finish
Return sauce to low heat (225-275°F surface). Add heavy cream, sugar, and crushed fenugreek leaves. Cut chicken into pieces and add to sauce. For dhungar: place a small metal bowl in the center of the pot. Using tongs, add a piece of red-hot charcoal to the bowl. Drizzle 1 tablespoon ghee over the charcoal (it will smoke intensely). Immediately cover pot and let smoke infuse 3 minutes. Remove bowl. Stir, garnish with cilantro, and serve.
Equipment
- small metal bowl for dhungar
Ingredients
- heavy cream (1 cup)
- sugar (1 tbsp)
- kasuri methi (3 tbsp)
- hot charcoal (1 piece)
- cilantro (¼ cup)
Before you cook
Cook notes
- • Dhungar is an ancient Indian smoking technique using charcoal and ghee.
- • Homemade garam masala keeps for a month in an airtight container.
- • This recipe produces results that rival Delhi's finest restaurants.
- • The charcoal smoking can be skipped but adds authentic tandoor flavor.
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