Old Delhi Style Butter Chicken
Experience the authentic, velvety-smooth tomato and butter gravy of Old Delhi with tender charred chicken pieces.
How to Make Old Delhi Style Butter Chicken
Total time: 1 h 15 min · Yields 4 servings
- 1
Marinating the Chicken
In a large bowl, whisk together the yogurt, ginger-garlic paste, chili powder, garam masala, lemon juice, and mustard oil. Toss the chicken pieces in this mixture until fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Searing and Charring
Heat a heavy-bottomed grill pan or skillet over high heat. Add a splash of oil and sear the chicken in batches until charred and slightly blackened on the edges. The chicken does not need to be cooked through at this stage. Set aside.
- 3
Preparing the Tomato Base
In a deep pot, add the strained tomato puree, cinnamon, and cardamom. Simmer over medium heat for 20-25 minutes until the sauce reduces in volume by half and the raw smell of tomatoes has completely disappeared.
- 4
Emulsifying the Sauce
Slowly whisk in the chilled butter cubes one by one to create a glossy emulsion. Add the charred chicken pieces and salt. Simmer for another 8-10 minutes until the chicken is fully cooked and the gravy reaches a coating consistency.
- 5
The Final Flourish
Stir in the honey and heavy cream. Sprinkle the crushed Kasuri Methi over the top and stir gently. Remove from heat immediately to prevent the cream from splitting. Garnish with ginger juliennes and a swirl of cream.
Chef's Tips
- Always strain your tomato puree through a fine-mesh sieve for that signature silky smooth restaurant texture.
- Kashmiri red chili powder is essential for the vibrant red color without excessive heat.
- Do not skip the dried fenugreek leaves; they provide the iconic 'butter chicken' aroma.
What to Serve with Old Delhi Style Butter Chicken
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Soft garlic butter naan
- Steamed Basmati rice
- Sliced red onions with lemon and chaat masala
- A side of mint chutney
Frequently asked questions
Can I use chicken breast instead?
You can, but chicken thighs are much more forgiving and stay juicy during the double-cooking process.
How do I get a smoky flavor without a tandoor?
Place a glowing piece of charcoal in a small metal bowl inside the pot of finished curry, drizzle a drop of ghee over the coal, and seal the lid for 2 minutes.
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