There is a very particular taste to the Delhi butter chicken – slightly tangy, subtly spiced, creamy and smoky. Every region of India has a signature flavour to it. But the best so far, IMO, has been from Moti Mahal in Daryaganj, Delhi. After a lot of tastings and experiments, we have arrived at this version. It is not the ‘real’ deal but comes fairly close.
Marinate the chicken in all the ingredients and keep in fridge overnight or for a minimum of 4-5 hours.
Grill these chicken pieces in an oven/on a pan/ on coal fire till they are almost 90% done. Keep aside.
Make slits in the tomato skin and either roast on an open flame or blanch them in water. Remove the skin and blend them till smooth in a mixie.
Make a smooth paste of the cashews and almonds using milk. Keep aside.
In a kadahi heat the ghee and oil together. Put in the whole garam masala and then quickly add the ginger-garlic paste. Fry till the raw smell goes away. Use a sprinkle of water to deglaze if it sticks to the kadahi.
Add the tomato paste, tomato puree, and salt. Cook for 5-7 minutes.
Add the cashew-almond paste and cook till the fat starts leaving the sides.
Add the garam masala powder, Kashmiri chilli powder, kasuri methi, and the colour (if using). Cook for another 5-7 minutes.
Now add the chicken pieces and let them simmer in the gravy for 10-15 minutes. Keep the vessel covered as the gravy tends to splatter. Once the chicken is fully done, add the cream and put off the gas.
Place a hot coal in the steel bowl or ladle and keep it slightly submerged in the gravy. Now pour the ghee on this and quickly cover the kadahi with a lid. This will trap all the smoke giving the dish its smokiness. If not smoking, then garnish with some coriander leaves and the dish is ready to be served.
Refrigerate leftovers
You can skip pre-cooking the chicken and just use a tandoori chicken from the market.
To thin out the gravy, use milk or diluted milk, not plain water.
To balance out the sourness, you can use milk powder. It adds creaminess as well as a slight sweetness to the gravy.
Use cream to decorate or dunk a small cube of white butter into the chicken when serving.
Tastes best with naan or buttered phulkas. Serve with vinegar-soaked onions.
