Michelin-starred chef reveals all the ingredients for nailing the best curry dish

Learn how to make the perfect butter chicken at home with Michelin-starred chef Akshay Bhardwaj’s tips on marinating, spices, and creating a rich, creamy curry that’s full of flavour

Butter chicken is a dish that has won hearts around the world with its rich, creamy sauce and tender chicken. Michelin-starred chef Akshay Bhardwaj, executive chef at Junoon in New York, shares his tips for recreating this iconic dish at home.

The secret to great butter chicken lies in balancing the richness of cream and cashews with the tanginess of tomatoes and the depth of spices. Bhardwaj’s approach focuses on marinating the chicken overnight, carefully cooking the sauce, and adding just the right amount of sweetness to balance the acidity of the tomatoes.

Bhardwaj sticks to traditional methods, starting with bone-in chicken for maximum flavour. Following these steps will help you create a restaurant-quality butter chicken at home reports Business Insider.

Ingredients

• Bone-in chicken pieces (or boneless thighs if preferred)
• Plain yogurt
• Ginger-garlic paste
• Garam masala
• Chili powder
• Lemon juice
• Tomato paste
• Tomato puree
• Roasted tomatoes
• Cashews (soaked and lightly roasted)
• Turmeric
• Crushed cardamom powder
• Butter
• Oil
• Sugar (optional)
• Fresh coriander
• Dry roasted fenugreek powder
• Cream

Method

Start by choosing the right chicken. Bhardwaj recommends bone-in chicken for maximum flavour, although boneless thighs can work well too. For the marinade, combine yogurt, ginger-garlic paste, garam masala, chili powder, and lemon juice. Coat the chicken pieces thoroughly, then refrigerate overnight to allow the flavours to develop.

For the curry base, blend tomato paste, tomato puree, and roasted tomatoes. This combination provides a deep, rich flavour and consistency. Set the tomato mixture aside.

Next, prepare the cashew paste. Soak the cashews for a few hours or overnight, then lightly roast them for a few seconds. Blend the cashews into a smooth paste and set it aside. This adds a creamy texture to the sauce.

In a pan, heat oil and butter. Add the tomato-cashew paste and cook for a few minutes until it thickens. Then, add ground spices like turmeric, chili powder, and crushed cardamom. Let the sauce simmer and thicken further.

While the sauce cooks, preheat your oven to 400°F (or use an air fryer). Half-cook the marinated chicken in the oven for about 10 minutes, just to develop a light char. Bhardwaj explains that the charred flavour is key, mimicking the smoky taste of a tandoor.

Add the charred chicken to the sauce and cook for about 20 minutes, allowing the flavours to meld. Taste the curry and add sugar if needed to balance the acidity of the tomatoes.

Finish with a swirl of cream, a sprinkle of dry roasted fenugreek powder, and fresh coriander. If you like, add sliced chillies for extra heat. Serve your butter chicken with basmati rice or garlic naan for the perfect meal.