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Currently Playing: The Ultimate Butter Chicken

We brought in chef Chet Sharma from BiBi — one of London’s standout Indian-inspired restaurants — to show us how Butter Chicken should really be done Butter chicken is the most popular curry on the planet — but most versions are a little flat. In this video, we make the ultimate butter chicken the way it’s meant to be done: bone-in chicken, a proper yogurt marinade, freshly made garam masala, and a silky makhani sauce built on ghee, tomatoes, cashews, ginger, and garlic. . Video Chapters 00:00 - Intro 00:56 - Butchery 1:46 - Garam Masala 3:47 - Marinade 5:45 - The sauce 8:43 - Skewering the meat 9:01 - Grilling the meat 9:49 - Finishing the sauce 10:50 - Smoke technique 11:30 - Finishing the curry 12:57 - Tasting *Recipe:* *Chicken Tikka*(marinated chicken) *Ingredients* Chicken Thigh Skinless Boneless - Marinade 30g Mustard Oil 30g Kashmiri Chilli Powder 30g Ginger Garlic Paste 15g Coriander Powder 5g Cumin Powder 3g Turmeric Powder 3g Kasoori Methi 3g Amchur Powder 3g Black Salt 5g Garam Masala 12g Kosher Salt 200g Hang Yoghurt 15ml Indian Lemon Juice or 45% Lime 35% Lemon and 20% white/yellow Grapefruit juice *Step by Step* Mix the chicken with the garlic ginger paste, salt and lemon juice and let it marinade for 30 minutes. Drain the juices released by the chicken. Mix the reamining ingredients for the marinade in a large mixing bowl. Add the chicken to the bowl and mix thoroughly. Cover the bowl with cling film and let the chicken marinade in the fridge for a minimum of 4 hours, ideally overnight. Remove the chicken from the bowl and skewer it. Grill the chicken over charcoal until cooked and light charred around the edges. Add the cooked chicken to the Butter Chicken Sauce. *Makhni Sauce* *Ingredients* 30g Ghee 5g Cumin Seeds 400g Bombay Onions / Shallots, sliced 20g Peeled Garlic, chopped 20g Peeled Ginger, chopped 5g Green Bird's Eye Chilli, chopped 30g Kashmiri Chilli Powder 15g Coriander Powder 3g Turmeric Powder 5pcs Whole Kashmiri Chilli 12pcs Green Cardamom 1000g Fresh Chopped San Marzano Tomatoes - 50g Roasted Cashew Nuts 50g Coriander Stems, roughly chopped 3g Khoya To Taste Salt 100g Double Cream 80g Salted Butter 3g Kasoori Methi *Step by Step* Heat the oil and add the cumin seeds, fry them until they crackle. Add the garlic, ginger, green chilli and the sliced onion. Lower to a medium heat and cook the onion mix until it starts going translucent. Add the rest of the ingredients except the butter, kasoori methi, double cream and honey. Cook the mixture on a low heat until the tomatoes are completely soft. Aproximately 30-40min. Add the butter, cream, honey and kasoori methi and blend everything in a vitamix until smooth. Add the grilled chicken to the sauce and adjust seasoning with salt and kasoori methi as needed.