FOR THE CHICKEN TIKKA
Boneless chicken thighs: 0.8 lbs (cubed)
White vinegar (Marinade 1): 1.5 tbsp
Ginger-garlic paste (Marinade 1): 1.5 tsp
Yogurt (Marinade 2): 0.3 cups
Ginger-garlic paste (Marinade 2): 1.5 tsp
Turmeric powder: 0.3 tsp
Red chili powder: 1 tsp
Garam masala: 0.5 tsp
White vinegar (Marinade 2): 1 tbsp
Butter: 1.5 tbsp (melted for basting)
Salt: to taste
FOR THE MAKHNI GRAVY
Roma tomatoes: 3.5 lbs (washed and chopped)
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Green chilies: 4 (chopped)
Fresh cilantro stems: 0.3 cups
Green cardamom: 5 pods
Red chili powder: 1 tbsp
Butter: 1.5 oz
Heavy cream: 3 tbsp
Kasoori methi: 0.5 tsp
Fresh ginger: 1 tbsp (julienned)
Honey: 1 tsp (optional)
Salt: to taste
FOR THE BUTTER CHICKEN
Makhni gravy: 3.7 cups
Chicken tikka: 24 pieces
Garlic: 1 tbsp (finely chopped)
Butter: 0.5 oz (for cooking)
Honey: 0.5 tsp
Heavy cream: 3 tbsp
Fresh cilantro: 3 tbsp (chopped)
Kasoori methi: 0.5 tsp
Green cardamom powder: 0.3 tsp
Garam masala: 0.3 tsp
Butter: 0.5 oz
Fresh ginger: 1 tbsp (cut into matchsticks)
- Combine the white vinegar, ginger-garlic paste, and salt to taste.
- Toss the chicken in the mixture and let sit for 10 minutes.
- Whisk together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, white vinegar, and salt to taste until smooth.
- Squeeze excess moisture from the chicken, then combine with Marinade 2, coating well.
- Cover and refrigerate while preparing the remaining components.
- Thread the chicken onto skewers.
- Grill or broil on high heat until half-cooked, about 5–7 minutes.
- Baste with the melted butter and continue cooking until the chicken reaches an internal temperature of 165°F.
- Set aside.
- Place the tomatoes in a large pot with the ginger paste, garlic paste, green chilies, green cardamom pods, and cilantro stems.
- Add about 2½ quarts of water.
- Bring to a boil, then reduce the heat and simmer until sauce-like in consistency, about 45–50 minutes.
- Strain the gravy through a fine-mesh sieve, pressing the solids through.
- Return the liquid to the pot and reduce further until it reaches your desired consistency.
- Stir in salt to taste, red chili powder, butter, heavy cream, and kasoori methi.
- Taste and add honey if the gravy is too sour.
- Garnish with the julienned ginger and sliced green chilies.
- In a wide pan, heat the butter over medium-high heat.
- Add the garlic and cook until lightly golden.
- Pour in the makhni gravy and bring to a simmer.
- Stir in the kasoori methi, green cardamom powder, garam masala, butter, and honey.
- Add a splash of water if needed to loosen the sauce.
- Simmer for 3 minutes.
- Add the chicken tikka to the gravy along with the chopped cilantro and ginger matchsticks.
- Cook for 2 minutes more, then stir in the heavy cream.
- Taste and adjust the seasoning before serving.
